Mangonada Recipe Chamoyada Chamango

AUTHENTIC MANGONADA RECIPE

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!

MANGONADA! (OR CHAMOYADA, CHAMANGO)

Steps:

• PREP: This is optional, but if you want that pretty rim, pour Chamoy into a rimmed plate. Then pour the Tajin seasoning into another plate. Dip the rim of your glass into the Chamoy then in the Tajin until the rim is coated completely.
• BLEND: Add the frozen mangos, 12 ounces of mango nectar, lime juice, sugar, and ice into the blender. The amount of sugar you use will depend on how sweet your mangos are! I usually use about 2 tablespoons. Blend until the mango mixture resembles a soft sorbet. If the mixture gives you trouble, add the remaining 2 ounces of mango nectar and continue blending.
• DECORATE AND SERVE: Pour a bit more chamoy into the bottom and around the inside of the glass. Add enough mango puree to reach about halfway up the cup, add more Chamoy then load up the cup with more mango puree. Top with straws, mango slices/chunks, more tajin, chamoy, and a tamarind candy! Serve immediately.

BEST MANGONADA RECIPE (CHAMOYADA)

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!

MANGONADA RECIPE (CHAMOYADA, CHAMANGO)

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.)