Mexican Mangonada Recipe
Enjoy this mangonada recipe filled with sweet mangoes, layers of chamoy, and chile-lime salt. It's the perfect treat, balancing salt, sweet, sour, spicy, and umami. Don't forget to add the tamarind straws!
Equipment
- 1 Blender
- 6 mason jars without lids
Ingredients
- 2 limes
- 2 lbs frozen mango
- 3 cups water
- ½ cup cane sugar
- 1 cup ice cubes
To Serve
- 2 fresh mangoes
- ½ cup chamoy
- 3 tbsp chile-lime salt
- 6 tamarind candy straws optional
Instructions
- Peel and cube the fresh mangoes. Add chile-lime salt to a mixing bowl. Add chamoy to a separate bowl.
- Squeeze lime juice into a blender. Add in the frozen mango chunks, 2 cups of the water, ice and cane sugar. Add more water to thin out consistency.
- Rim glasses by dipping in chamoy sauce and then dipping in the chile-lime salt. Add a drizzle of chamoy sauce to the bottom of your glasses and along the sides.
- Divide the frozen mango mixture between the 6 glasses. Add more chamoy on top followed by fresh mango cubes.
- Garnish with an extra drizzle of chamoy, a little dash of Tajín and a Tamarind candy straw. Enjoy!
Nutrition
Calories: 204kcalCarbohydrates: 52gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 11mgPotassium: 393mgFiber: 4gSugar: 47gVitamin A: 2394IUVitamin C: 87mgCalcium: 37mgIron: 1mg
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