MANGONADAS MARGARITAS
Use fresh mango to create this spicy-sweet libation.
Provided by Marta Rivera
Categories Drinks
Time 2h10m
Number Of Ingredients 10
Steps:
- Arrange the mango chunks on a silicone-lined sheet pan in single layer. Place the pan, uncovered in the freezer and freeze the fruit until solid, which should take about 2 hours. Alternatively, you can put the mango into a freezer bag and freeze them until solid for up to two months.
- Cut one of the limes in half. Cut one of those lime halves into 4 wedges. Juice the remaining half and the other whole lime to extract 1/3-1/2 cup of lime juice to use in the mangonadas later. Set this juice aside.
- Pour the Tajín onto a salad plate or bowl.Use one of the lime wedges to wet the rim of the margarita glasses. Dip the rims into the Tajín to coat it thoroughly. Set both of the glasses aside to dry. Discard the use wedge of lime.
- To the carafe of your blender, add the tequila, triple sec, lime juice, water, and sugar. Next add the frozen mango chunks and the ice.
- Place the lid on the blender and blend the mixture on high for 30 seconds. Stop the blender and use a spatula to scrape down the sides of the carafe. Blend again on high for 30-45 seconds. Stop and scrape the blender again. If you find the mangonada is too thick add a tablespoon more tequila or water to the blender.Blend once more on high for 30-45 seconds, or until the mixture is very smooth and free of lumps.
- Spoon or pour the chamoy into each of the goblets, dividing it equally between the glasses. Swirl the chamoy in the glass slightly.
- Divide the mangonada mixture evenly between the glasses and garnish each with a tamarind-chile straw.
- Serve and enjoy responsibly.
Nutrition Facts : Carbohydrate 25 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 11 mg, Fiber 1 g, Sugar 22 g, Calories 231 kcal, ServingSize 1 serving
CHAMANGO
On a recent trip to the U.S., my brothers introduced me to a drink concoction called a Chamango. I was hooked after the first drink and had at least four during my week's stay. A chamango is kind of like a hawaiian ice made with mangos, tamarind candy, and chamoy (see my Recipe #483116). Chunks of mango are layered with mango ice and chamoy, then topped with small chunks of tamarind candy. OMG - so incredibly good!!! NOTE: Just tried this with a bit of raspberry coulis that I had left in the fridge and YUM! It was a wonderful substitution for the Chamoy. I'll bet you could use any number of combinations of fruit ice and fruit pulp for the layers. Strawberry with banana ice sounds like the next try!
Provided by Jostlori
Categories Smoothies
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 198, Fat 1.2, SaturatedFat 0.3, Sodium 6.9, Carbohydrate 49.4, Fiber 5.3, Sugar 45.1, Protein 2.7
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.
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