Mangonada
This vibrant Mexican beverage combines the intense flavour of alphonso mango with the spicy, salty kick of chamoy and Tajín seasoning. The base is a frozen mango puree, which can be made from pulp or sorbet, blended with fresh lime juice. It is layered in a glass with fresh mango chunks and finished with a seasoned rim and fun garnishes like tamarind straws for a truly refreshing treat. The recipe yields four generous drinks.
Ingredients
- One 1kg (35.27-ounce) package frozen alphonso mango pulp or one 850g (30-ounce) can alphonso mango pulp or 1 1/2 pints mango sorbet (see notes)
- 1/4 cup (60ml) fresh lime juice, plus more to taste
- Homemade or store-bought chamoy, to taste
- Tajín, to taste
- 4 ripe Ataúlfo (champagne) mangoes (about 6 ounces or 170g each), peeled, pitted, and cut into roughly 1/2-inch chunks
- Chile-coated tamarind straws and/or tamarind candies and/or other fun garnishes of your choosing
Method
- For frozen mango pulp, cut the 1kg block into 2-inch pieces. Place these frozen chunks and the 1/4 cup lime juice into a powerful blender or food processor. Pulse to create a smooth, sorbet-textured puree, using the tamper or pausing to scrape the sides as required. If the machine struggles, allow the pulp to soften slightly to avoid damage.
- When using canned mango pulp, open the tin first. Churn the pulp with the 1/4 cup lime juice in an ice cream maker until it resembles sorbet. Alternatively, freeze the pulp for about 8 hours until nearly solid, then blend it with the lime juice to achieve a smooth, frozen texture. Never freeze a sealed can.
- If mango sorbet is your base, place it in a food processor or blender with the 1/4 cup lime juice. Process or blend the mixture until it is fully combined and uniform.
- Prepare two small dishes, one with a thin layer of chamoy and the other with Tajín. Coat the rims of your serving glasses first in the chamoy, then in the Tajín. Put roughly 2 tablespoons of chamoy into each glass and swirl it to coat the base and sides. Add a portion of the diced fresh mango chunks, then spoon the frozen mango puree on top until the glasses are half full.
- Place additional fresh mango pieces over the puree. Finish with a squeeze of lime juice, a dusting of Tajín, and more chamoy according to your preferred levels of tartness and spice.
- Add more of the mango puree until the glasses are almost completely filled. Top with the remaining fresh mango pieces and another sprinkle of Tajín. Complete each drink with tamarind straws, tamarind candy, or other playful garnishes.
Nutrition (per serving)
Sodium2837000 mg
Recipe details
CategoryDrink
Cuisinemexican
AuthorDaniel Gritzer
