AUTHENTIC MANGONADA RECIPE
This Mangonada is a treat you definitely need in your life! The main ingredients are mangoes, some chamoy, mango nectar and a little lime. Mangonadas is such a quick and easy fun cold drink to throw together for parties, friends and family, or just a quiet afternoon at home. So delicious, easy, fresh, and fun!
Provided by Ana Frias
Categories Appetizers & snacks Dessert
Time 10m
Number Of Ingredients 8
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!
Nutrition Facts : ServingSize 12 oz, Calories 190 kcal, Carbohydrate 43 g, Protein 1 g, Sodium 233 mg, Fiber 3 g, Sugar 35 g
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.
MANGONADA RECIPE (CHAMOYADA, CHAMANGO)
Popular with street vendors, a Mangonada (also known as a Chamoyada) is a frozen mango drink made with juicy mangoes, chamoy, and chile-lime seasoning.
Provided by Sheryl
Categories Drinks
Time 10m
Number Of Ingredients 8
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.)
BEST MANGONADA RECIPE (CHAMOYADA)
Are you ready to make the best mangonada recipe? Learn how to make this frozen mango treat that is sweet, spicy, and tangy! Just five simple ingredients - and no cooking at all! Enjoy this mango chamoyada on a hot summer day!
Provided by Samira
Categories Dessert Drinks Snack
Time 15m
Number Of Ingredients 5
Steps:
- If you don't have chamoy sauce, you're going to want to prepare that first! Check my recipe here.
- Make sure you have a ripe mango and roughly chop its flesh. I like to use a glass to collect the flesh (more tips and other ways here). Chop a few small chunks and set them aside to garnish your drink.Chef's Tip: if wanted, you can freeze the mango flesh the night before. This way, you will have a mango slushy which is less diluted with ice (or water) when blending the recipe.
- Ad the mango chunks together with the lime juice and ice cubes to a blender and blend until smooth. Make sure that you blend well so that you don't have chunks of ice in your drink. Add a bit of water if needed to thin the drink. It should have a mango slushy/smoothie consistency.
- To assemble the mangonada, use tall glasses, like large cocktail glasses (16 oz/450-500 ml). First, decorate them with some chamoy and tajin.
- Add 1-2 Tbsp of chamoy to one small plate. On another small plate, add a bit of tajin. Dip the rim of the glass first in the chamoy, then in tajin (refer to the photos on the blog).
- Using a spoon or a small spatula, spread some of the chamoy on the inside of the glass. Or simply add a spoonful of the sauce to the bottom of the glass.
- Fill your classes with the frozen mango mixture till about 2/3 full. Then add another spoonful of chamoy and a sprinkle of tajin and fill up to the top with the rest of the mango slush. Top with fresh mango chunks and another sprinkle of tajin as decoration and you are ready to serve!
Nutrition Facts : Calories 182 kcal, Carbohydrate 46 g, Protein 4 g, Fat 3 g, SaturatedFat 2 g, Sodium 99 mg, Fiber 7 g, Sugar 37 g, UnsaturatedFat 4 g, ServingSize 1 serving
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