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.
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
RASPADO DE MARGARITA
Who doesn't love a margarita? Well, this is one way to get the flavor in a very refreshing ice that you can keep on hand in your freezer. You'll be tempted to add more tequila, but try to refrain, because it won't freeze.
Yield makes 1 quart
Number Of Ingredients 7
Steps:
- Combine the water, sugar, and lime zest in a small pot and cook over medium heat, stirring, until the sugar has dissolved. Remove from the heat, allow to cool, and strain. Add the tequila, lime juice, orange liqueur, and salt. Mix well and pour into a shallow pan.
- Put in the freezer and check on it in about 1 hour. Once the edges start to freeze, scrape lightly with a fork and continue freezing. Check the ice every hour, scraping with a fork each time, until completely frozen. If the ice crystals are too large, leave at room temperature for 15 to 20 minutes, or until it begins to melt again, and then freeze as before.
RASPADOS DE TAMARINDO (TAMARIND ICES)
I am a Mexican-American and I have been craving a raspado! I live in New York and they're a little hard to come by. So I decided to make them. Most American ices are made with sugar and lots of diluted flavor. But raspados have lots of flavor and real pulp. Trust me, this is authentic.
Provided by cookaholic
Categories Mexican Recipes
Time 55m
Yield 10
Number Of Ingredients 5
Steps:
- Place tamarind pods, cleaned of all shells and peels, into a saucepan. Pour in 3 cups water, or as needed to cover, and bring to a boil. Reduce heat to medium-low and simmer until water and pulp are reduced by 1/4, 30 to 45 minutes.
- Strain tamarind pulp through a fine mesh strainer into another saucepan; discard seeds. Pour remaining 5 cups water through strainer to wash as much pulp as possible into the mixture. If desired, check pulp left in strainer for any hard pieces of peel and shell and add pulp back into tamarind mixture.
- Place tamarind mixture over low heat and cook until warm but not boiling, 2 to 3 minutes. Stir sugar into tamarind mixture until sugar has dissolved. If mixture is too thick, add 1/4 cup water. Divide shaved ice into 6 glasses and pour tamarind mixture over shaved ice to serve.
Nutrition Facts : Calories 496.2 calories, Carbohydrate 128.5 g, Fiber 2.5 g, Protein 1.7 g, Sodium 26.9 mg, Sugar 99.9 g
RASPADO DE OREJONES
This recipe is inspired by a traditional Arab sweet that I adore, made from dried apricots and pistachios. Many of the sweets in Mexico have Arab influences due to the fact that Arabs occupied Spain for more than seven centuries. The Spanish in turn colonized Mexico, bringing some of those Arabic influences with them.
Yield serves 6 to 8
Number Of Ingredients 7
Steps:
- Combine the water and sugar in a saucepan and cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. If using a vanilla bean, scrape the seeds into the syrup, then add the pod. Bring to a boil over medium heat. Boil for 5 minutes, then let cool completely. If using vanilla extract, stir it in at this point.
- Meanwhile, put the apricots in a small saucepan and cover with water. Bring to a boil over medium heat. Let cool for 10 minutes, then drain the apricots.
- Discard the vanilla bean pod. Put the syrup, half of the apricots, and the lime juice in a blender and blend until smooth. Refrigerate until completely chilled. Coarsely chop the rest of the apricots.
- For each serving, mound about 1 cup of shaved ice in a serving dish. Drizzle 6 to 8 tablespoons of the apricot syrup over the ice, and scatter 1 tablespoon chopped apricots and 1 tablespoon pistachios over the top. Serve immediately.
RASPADOS DE TAMARINDO (TAMARIND ICES)
I am a Mexican-American and I have been craving a raspado! I live in New York and they're a little hard to come by. So I decided to make them. Most American ices are made with sugar and lots of diluted flavor. But raspados have lots of flavor and real pulp. Trust me, this is authentic.
Provided by cookaholic
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 10
Number Of Ingredients 5
Steps:
- Place tamarind pods, cleaned of all shells and peels, into a saucepan. Pour in 3 cups water, or as needed to cover, and bring to a boil. Reduce heat to medium-low and simmer until water and pulp are reduced by 1/4, 30 to 45 minutes.
- Strain tamarind pulp through a fine mesh strainer into another saucepan; discard seeds. Pour remaining 5 cups water through strainer to wash as much pulp as possible into the mixture. If desired, check pulp left in strainer for any hard pieces of peel and shell and add pulp back into tamarind mixture.
- Place tamarind mixture over low heat and cook until warm but not boiling, 2 to 3 minutes. Stir sugar into tamarind mixture until sugar has dissolved. If mixture is too thick, add 1/4 cup water. Divide shaved ice into 6 glasses and pour tamarind mixture over shaved ice to serve.
Nutrition Facts : Calories 496.2 calories, Carbohydrate 128.5 g, Fiber 2.5 g, Protein 1.7 g, Sodium 26.9 mg, Sugar 99.9 g
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