Chili Mango Agua Fresca Recipes

MANGO AGUA FRESCA

Mango Agua Fresca image

If you live in the USA and make this Mango Agua Fresca, you will probably end up using mangos from Mexico. This is because most of the mangos sold in American supermarkets come from Mexico, a major mango producer. In fact, 23 of the 31 states in Mexico produce mangos!

Provided by Mely Martínez

Categories Drinks

Time 10m

Number Of Ingredients 4

Ingredients

2 Cups of peeled and chopped ripe mangos (About 4 Ataulfo Mangos)
½ cup sugar*
5 cups of water
3 cups of ice cubes

Steps:

Place the peeled & chopped mangos, sugar, and water in your blender. Process until you have a fine and smooth texture.
Pour in a large pitcher and add the ice cubes. Taste to check sweetness.

Nutrition Facts : ServingSize 1 cup, Calories 58 kcal, Carbohydrate 14 g, Sodium 6 mg, Sugar 14 g

HAVANA "FRESCA" MANGO DAIQUIRI

Havana

Provided by Guy Fieri

Categories beverage

Time 25m

Yield 1 cocktail

Number Of Ingredients 7

Ingredients

4 ounces very ripe golden mango, peeled
5 strawberries, rinsed and hulled
1/2 ounce fresh lime juice
1/4 ounce Demerara Sugar Syrup, recipe follows
2 ounces silver rum
Shaved ice
1/2 cup demerara sugar

Steps:

Muddle the mango and strawberries thoroughly with the lime juice and the Demerara Simple Syrup in the bottom of a cocktail shaker. Add the rum and stir. Fill with shaved ice and shake vigorously. Strain into a demerara-rimmed cocktail glass, forming a foamy layer of finely crystallized ice to finish.
Bring 1 cup of water to a simmer, add the sugar and stir to dissolve. Remove from the heat, cover and chill.

MANGO AGUA FRESCA WITH MINT

Mango Agua Fresca with Mint image

I just love mango in this agua fresca!

Provided by Abbi Heather

Time 2h25m

Yield 4

Number Of Ingredients 5

Ingredients

4 tablespoons white sugar
4 ¼ cups water, divided
3 medium ripe mangoes
1 lime, juiced
½ cup fresh mint leaves

Steps:

Combine sugar and 1/4 cup water in a small saucepan and cook over low heat until the sugar melts, 3 to 4 minutes. Remove from the heat and set aside to cool, about 15 minutes.
Combine mangoes, the simple syrup (water and sugar mixture), lime juice, and 1 cup of water in the bowl of an electric blender; blend until smooth, then strain through a fine sieve into a pitcher. Add remaining water and fresh mint, stir, and chill for at least 2 hours before serving.

Nutrition Facts : Calories 54.4 calories, Carbohydrate 14.4 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 8 mg, Sugar 12.8 g

MANGO AGUA FRESCA

Mango Agua Fresca image

This is a light, refreshing drink very popular in central America. A great thirst quencher! The recipe was inspired by Maria Gonzales, a street food vendor and Whole Planet Foundation borrower, who lives in León, Nicaragua, via the Whole Foods store.

Provided by Sharon123

Categories Beverages

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1 ripe mango, peeled, pitted and cut into chunks
1 1/2 cups cold water (try this with club soda for a bubbly drink!)
1/2 teaspoon freshly squeezed lime juice (or more to taste)
1/2 teaspoon honey (to taste, or agave nectar)
lime wedge (to garnish)
mint leaf (to garnish)

Steps:

In a blender, combine mango and water and blend until smooth. Pour through a strainer into ice-filled glasses. You should end up with about 1 cup of liquid. Stir in lime juice and agave. Garnish with lime and mint, and serve.

MANGO WITH CHILE-LIME SALT

Mango With Chile-Lime Salt image

This take on the classic street food, served throughout Mexico, is encountered often in open air markets, beaches and parks in summer. The original is often made with tajín spice, a store-bought blend of ground chile, lime and salt. This preparation allows you to use any variety of mango, in states of ripeness from soft and juicy to firm, and the homemade chile-lime salt can be used for a variety of savory or sweet dishes as a garnish or topping. If using store-bought chile-lime salt, substitute the ground chile, lime zest and salt with 2 tablespoons of the seasoning.

Provided by Yewande Komolafe

Categories snack, finger foods

Time 10m

Yield 2 servings

Number Of Ingredients 4

Ingredients

1 tablespoon ground chile, such as ancho or paprika
1 tablespoon fresh lime zest
1/2 teaspoon fine sea salt
2 ripe mangoes (1 1/2 pounds), peeled, pitted and cut into 1/2-inch slices

Steps:

In a small bowl, combine the chile powder, lime zest and salt. Use the chile-lime salt immediately or store at room temperature in an airtight container for up to 3 days.
Sprinkle the chile-lime salt all over the mango and serve immediately, or loosely cover and refrigerate for up to 4 hours.

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