Mangonada Recipe Chamoyada Chamango Food

AUTHENTIC MANGONADA RECIPE

Steps:

• Add the frozen mango, mango nectar, lime juice and ice in a blender.
• Cover and puree on medium speed. Blend until smooth. About 1 minute.
• On two small plates, add some chili lime powder to one and chamoy in the other. Grab your cup, dip the edge on the chamoy, then transfer to the chili lime powder plate.
• Swirl some chamoy on the sides of the cup.
• Pour some Mangonada mixture in the cup, top with fresh mango chunks and sprinkle with chili lime powder. Add more chamoy on top, optional.
• Garnish each glass with a tamarind candy stick and a thick straw or a spoon. Enjoy immediately!

MANGONADA! (OR CHAMOYADA, CHAMANGO)

Steps:

• PREP: This is optional, but if you want that pretty rim, pour Chamoy into a rimmed plate. Then pour the Tajin seasoning into another plate. Dip the rim of your glass into the Chamoy then in the Tajin until the rim is coated completely.
• BLEND: Add the frozen mangos, 12 ounces of mango nectar, lime juice, sugar, and ice into the blender. The amount of sugar you use will depend on how sweet your mangos are! I usually use about 2 tablespoons. Blend until the mango mixture resembles a soft sorbet. If the mixture gives you trouble, add the remaining 2 ounces of mango nectar and continue blending.
• DECORATE AND SERVE: Pour a bit more chamoy into the bottom and around the inside of the glass. Add enough mango puree to reach about halfway up the cup, add more Chamoy then load up the cup with more mango puree. Top with straws, mango slices/chunks, more tajin, chamoy, and a tamarind candy! Serve immediately.

MANGONADA RECIPE (CHAMOYADA, CHAMANGO)

Steps:

• Dip the rims of your glasses in the Chamoy sauce and then in the tajin seasoning to create a nice rim on your glass.
• Drip some of the Chamoy sauce on the sides of the inside of the glass.
• Blend the frozen mango, mango nectar, ice, lime juice, and sugar in a blender until smooth.
• Pour the mango sorbet in the evenly amongst the glasses. Serve with a tamarind straw. (Optional: You can also use slices of mango or lime to garnish the glass.)

CHAMANGO

Steps:

• Set aside 1/2 cup mango. Place remaining mango in a blender jar with the ice and a bit of sugar if the mango is not very sweet.
• Process until it is smooth, but not so long that it melts.
• In a tall glass, place enough bits of mango to cover the bottom of the glass, then add a few teaspoons or more of chamoy, enough to make a distinctive red layer. Next, pour a few inches of mango ice, depending on how tall the glass is, to about halfway.
• On top of that, make another layer of diced mango, then more chamoy. Top with more mango ice, almost to the top of the glass.
• Add a final layer of chamoy. Add a few pieces of diced mango, then sprinkle some chunks of tamarind candy on top.
• Serve immediately with a fat straw and a spoon.

MANGONADA

Steps:

• Place frozen mango chunks, mango nectar, and ice into a blender and blend until smooth.
• Juice half of lime into each glass then add 1-2 tablespoons of chamoy and 1 teaspoon of tajin to each glass. Swirl the chamoy and lime together and up the side of each glass.
• Pour the frozen mango mixture into each glass and top with fresh diced mango, more chamoy, and a sprinkle of tajin seasoning.
• Serve immediately. We serve these with tamarindo straws.