MANGONADA
When the summer sun screams across Mexico's city streets and sandy beaches, mangonadas come to the rescue. Also called chamangos, they can be made with any combination of mango sorbet, chopped fresh mango or mango purée, and may or may not be spiked, but they'll always contain the salty, spicy and tangy flavors of Tajín and chamoy. Tajín, a chile-lime salt, is a delicious addition to sweet and savory foods alike. Its sister condiment, chamoy, is traditionally made from fermented fruit, salt, sugar and chiles. Depending on your location, you can find Tajín, chamoy and tamarind straws - their sour, chewy coating adds an extra tickle of tartness - at supermarkets or Latin American grocers; all three are available online.
Provided by Daniela Galarza
Categories snack, non-alcoholic drinks, shakes and smoothies
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place 5 cups mango in a blender, reserving the remaining mango. Add the sugar, lime juice and 3/4 cup cold water to the blender, and blend on medium-high speed until puréed. Blend in tequila or rum, if using. Blend in additional water, adding 1/4 cup at a time, until mango mixture reaches the desired consistency.
- Chill mango mixture, covered, in refrigerator until ready to serve. For a colder mangonada, transfer mixture to the freezer until it reaches the consistency of a slushy.
- To serve, pour or scoop about 1/2 cup of mango mixture into each of four 16-ounce glasses. Add about 1/3 cup reserved mango to each glass, followed by 1 1/2 to 2 tablespoons chamoy and a generous sprinkle of Tajín. Repeat with the remaining mango mixture, mango pieces, chamoy and a final sprinkling of Tajín on top. Garnish each glass with a tamarind candy straw, if using, and a spoon. Serve immediately.
MANGONADAS
Perhaps you've journeyed past street vendors selling Mexican sliced mangos, their juicy flesh flecked with the deep red chile-lime-sea salt seasoning called tajin. Here those sweet, tangy flavors are transformed into mangonadas. Although you can find many variations on this classic recipe, the drink is typically made with chamoy, a mouth-puckering sauce made from pickled fruit. Look for it, along with tajin and tamarind candy straws, at Mexican markets or online. Our version of the drink is frozen and luscious, just what's called for on a hot summer day.
Provided by Food Network Kitchen
Categories beverage
Time 4h20m
Yield 2 drinks
Number Of Ingredients 6
Steps:
- Arrange 2 1/2 cups of the cubed mango in a single layer on a parchment-lined baking sheet, loosely cover with plastic wrap and freeze until fruit is firm, at least 4 hours and up to 12 hours. Meanwhile, reserve the remaining mango in an airtight container in the refrigerator.
- Transfer the frozen mango to a food processor. Add the sugar, lime juice and 1/2 cup hot water. Process the mixture until completely smooth, stopping to stir with a wooden spoon, and adding up to 1/4 cup more hot water as needed so the consistency is similar to softened sorbet (a few small chunks of mango are fine).
- Put the chamoy on a small plate and the tajín on a second plate. Press the rim of a 12-ounce glass into the chamoy and then into the tajin to coat; repeat with another glass. Divide one-third of the reserved mango chunks between the glasses. Top each with a generous pinch of tajín. Using a small resealable plastic bag with a corner snipped off, squirt some chamoy around the inside of each glass.
- Layer the glasses (in the following order) with a big scoop of mango sorbet, half the remaining mango chunks, a big pinch of tajín, the remaining sorbet, the remaining mango chunks, another big pinch of tajín and a drizzle of chamoy. Serve with a tamarind candy straw.
OUR BEST AUTHENTIC MANGONADA RECIPE
When the weather starts warming up and you need something cool and refreshing, a mangonada is the answer. This cool treat will have the consistency of a smoothie but it will taste like an exotic dessert. The perfect combo to mix things up this summer!
Provided by Cassie Marshall
Categories Dessert Drinks Snack
Time 24m
Number Of Ingredients 8
Steps:
- Blend
- Throw the frozen mango, lime juice, and mango nectar into your blender
- Prepare cup
- Grab two small plates, add some chamoy to one plate and some chili lime powder to the other. Take your cup and dip the lid of it into the chamoy first, then into the chili lime powder. If you only want a little, dip a small amount. If you want more, smear some chamoy on a bigger portion of the lid and then sprinkle chili lime powder on top.
- Swirl some of the chamoy on the inside of the cup in fun patterns and on the bottom of the cup.
- To Serve
- Pour your blended mangonada mixture into the cup till it reaches about 1/2 inch below the top. Pour some mango chunks on top and then sprinkle the top with some more chili lime seasoning. You can even pour some more chamoy on the top of the drink.
- Garnish with your tamarind candy stick or a thick straw if you do not have one. You could also serve it with a spoon and a straw.
Nutrition Facts : Calories 245 kcal, ServingSize 1 serving
MANGONADA
Mangonadas are similar to smoothies. They are sweet, salty, tart, and fruity. A definite cool-down drink for those hot summer days. And a great way to use up fresh ripe mangos.
Provided by Yoly
Time 15m
Yield 1
Number Of Ingredients 8
Steps:
- Place 1 teaspoon chamoy on a plate. Place 1 teaspoon chili-lime seasoning on another plate. Dip rim of glass first in chamoy, then in chili-lime seasoning. Set aside.
- Combine frozen mango, water, and lime juice in a blender; blend until smooth.
- Place 1/2 tablespoon chamoy in the bottom of the glass. Add 1/2 teaspoon chili-lime seasoning and 1/2 of the blended mangoes. Repeat layers and top with diced fresh mango.
Nutrition Facts : Calories 147.3 calories, Carbohydrate 37.7 g, Fat 1.2 g, Fiber 5.6 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 916.3 mg, Sugar 29.4 g
MANGONADA
Make and share this Mangonada recipe from Food.com.
Provided by Lacy S.
Categories Tropical Fruits
Time 15m
Yield 32 ounces, 2 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 245.3, Fat 1.4, SaturatedFat 0.3, Sodium 467.8, Carbohydrate 60.2, Fiber 8.3, Sugar 49.6, Protein 3.8
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