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.
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Pink Donut
[email protected]I'll definitely be making these again. They were so easy to make and they tasted amazing!
Eric Polec
[email protected]These were so refreshing and delicious! Perfect for a hot summer day.
Audrey Smous
[email protected]I'm not a big fan of mangos, but these were surprisingly good. The chamoy and tajín really balance out the sweetness of the mangos.
Stacey Crider
[email protected]These were delicious! The perfect blend of sweet, sour, and spicy.
Beta Dachi
[email protected]Followed the recipe and they turned out great!
Koko Elia
[email protected]I made these for a party and they were a huge hit! Everyone loved them. I'll definitely be making them again.
Jake Crowther
[email protected]I was looking for a new way to use up some ripe mangos and this recipe was perfect. The mangonadas were delicious and my family loved them.
salma Eladly
[email protected]These were so good! I'm not usually a fan of mangos, but I loved these. The chamoy and tajín really made them.
Estephanie Santiago
[email protected]I followed the recipe exactly and my mangonadas turned out great! The combination of mango, chamoy, and tajín was perfect. I'll definitely be making these again.
bereket teferi
[email protected]These mangonadas were a hit at my summer party! They were so refreshing and delicious, and everyone loved them. I'll definitely be making them again this summer.