ICY MANGONADAS FOR TWO
Treat yourself-and a friend!-to delicious Mangonadas for Two. You can make these tasty Mexican-inspired mangonadas at home with chamoy sauce, frozen chopped mangos, and lemonade flavor drink mix.
Provided by My Food and Family
Categories Home
Time 5m
Yield 2 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Blend first 3 ingredients in blender until smooth.
- Add ice; blend on high speed until thickened.
- Spoon chamoy sauce into 2 glasses; top with mango mixture. Serve immediately.
Nutrition Facts : Calories 160, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
AUTHENTIC MANGONADA RECIPE
This Mangonada is a treat you definitely need in your life! The main ingredients are mangoes, some chamoy, mango nectar and a little lime. Mangonadas is such a quick and easy fun cold drink to throw together for parties, friends and family, or just a quiet afternoon at home. So delicious, easy, fresh, and fun!
Provided by Ana Frias
Categories Appetizers & snacks Dessert
Time 10m
Number Of Ingredients 8
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!
Nutrition Facts : ServingSize 12 oz, Calories 190 kcal, Carbohydrate 43 g, Protein 1 g, Sodium 233 mg, Fiber 3 g, Sugar 35 g
HOW TO MAKE MEXICAN MANGONADAS
Steps:
- Place the tajin in a small dish, rim the glass with lime then dip into the tajin. Next pour some chamoy sauce near the top and swirl it around to coat around the glass and down to the bottom. If you want you can add a little bit of the extra chopped mango to the bottom of the glass.
- Place the mango pieces in the blender along with the ice cubes, water, lime juice. Blend until the ice and mango are completely broken down and you have a slushy consistency.
- Pour the slushy into the prepared glass. If you'd like you can alternate layers of mango, slushy, chamoy then mango again and slushy and chamoy until you reach the top. I like to coat the glass with the chamoy, then just pour in the slushy into the glass then top with chopped mango, chamoy and sprinkle the Tajin over the top. This is all up to you! Serve with a reusable straw, tamarind stick and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 128 kcal, Carbohydrate 32 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 8 mg, Fiber 3 g, Sugar 29 g, UnsaturatedFat 2 g
MANGONADA RECIPE (FROZEN MANGONADAS)
Sweet, spicy, tart and salty, this Mexican mangonadas recipe is a real treat for your tastebuds! So flavorful, this non-alcoholic drink is sure to be a hit!
Provided by Becky Hardin - The Cookie Rookie
Categories Drinks
Time 10m
Number Of Ingredients 11
Steps:
- Add the frozen mango, water, sugar and lime juice to a blender and blend until smooth.
- Pour a ¼ cup of the chamoy onto a plate and sprinkle ¼ cup of the tajin onto a separate plate.
- Dip the rim of the glass into the chamoy then dip it into the tajin to coat.
- Add a drizzle of the chamoy to the bottom of the cups and drizzle it around the sides of the cups then add some crushed ice.
- Fill the cup halfway with the mango drink, being careful not to mess up the decorations.
- Sprinkle in the diced mango in a layer, pour in some more chamoy and sprinkle in some tajin then fill the rest of the glass with the mango drink.
- Once filled, drizzle on some more chamoy and add a dash of tajin. Then add a few slices of mango to the top along with some lollipop straws and a few pieces of cut up pulparindo candies.
- Repeat the process with the remaining mango drink and serve immediately.
Nutrition Facts : Calories 516 kcal, Carbohydrate 133 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Sodium 48 mg, Fiber 10 g, Sugar 120 g, ServingSize 1 serving
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.
MANGONADAS MARGARITAS
Use fresh mango to create this spicy-sweet libation.
Provided by Marta Rivera
Categories Drinks
Time 2h10m
Number Of Ingredients 10
Steps:
- Arrange the mango chunks on a silicone-lined sheet pan in single layer. Place the pan, uncovered in the freezer and freeze the fruit until solid, which should take about 2 hours. Alternatively, you can put the mango into a freezer bag and freeze them until solid for up to two months.
- Cut one of the limes in half. Cut one of those lime halves into 4 wedges. Juice the remaining half and the other whole lime to extract 1/3-1/2 cup of lime juice to use in the mangonadas later. Set this juice aside.
- Pour the Tajín onto a salad plate or bowl.Use one of the lime wedges to wet the rim of the margarita glasses. Dip the rims into the Tajín to coat it thoroughly. Set both of the glasses aside to dry. Discard the use wedge of lime.
- To the carafe of your blender, add the tequila, triple sec, lime juice, water, and sugar. Next add the frozen mango chunks and the ice.
- Place the lid on the blender and blend the mixture on high for 30 seconds. Stop the blender and use a spatula to scrape down the sides of the carafe. Blend again on high for 30-45 seconds. Stop and scrape the blender again. If you find the mangonada is too thick add a tablespoon more tequila or water to the blender.Blend once more on high for 30-45 seconds, or until the mixture is very smooth and free of lumps.
- Spoon or pour the chamoy into each of the goblets, dividing it equally between the glasses. Swirl the chamoy in the glass slightly.
- Divide the mangonada mixture evenly between the glasses and garnish each with a tamarind-chile straw.
- Serve and enjoy responsibly.
Nutrition Facts : Carbohydrate 25 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 11 mg, Fiber 1 g, Sugar 22 g, Calories 231 kcal, ServingSize 1 serving
MANGONADAS
Perhaps you've journeyed past street vendors selling Mexican sliced mangos, their juicy flesh flecked with the deep red chile-lime-sea salt seasoning called tajin. Here those sweet, tangy flavors are transformed into mangonadas. Although you can find many variations on this classic recipe, the drink is typically made with chamoy, a mouth-puckering sauce made from pickled fruit. Look for it, along with tajin and tamarind candy straws, at Mexican markets or online. Our version of the drink is frozen and luscious, just what's called for on a hot summer day.
Provided by Food Network Kitchen
Categories beverage
Time 4h20m
Yield 2 drinks
Number Of Ingredients 6
Steps:
- Arrange 2 1/2 cups of the cubed mango in a single layer on a parchment-lined baking sheet, loosely cover with plastic wrap and freeze until fruit is firm, at least 4 hours and up to 12 hours. Meanwhile, reserve the remaining mango in an airtight container in the refrigerator.
- Transfer the frozen mango to a food processor. Add the sugar, lime juice and 1/2 cup hot water. Process the mixture until completely smooth, stopping to stir with a wooden spoon, and adding up to 1/4 cup more hot water as needed so the consistency is similar to softened sorbet (a few small chunks of mango are fine).
- Put the chamoy on a small plate and the tajín on a second plate. Press the rim of a 12-ounce glass into the chamoy and then into the tajin to coat; repeat with another glass. Divide one-third of the reserved mango chunks between the glasses. Top each with a generous pinch of tajín. Using a small resealable plastic bag with a corner snipped off, squirt some chamoy around the inside of each glass.
- Layer the glasses (in the following order) with a big scoop of mango sorbet, half the remaining mango chunks, a big pinch of tajín, the remaining sorbet, the remaining mango chunks, another big pinch of tajín and a drizzle of chamoy. Serve with a tamarind candy straw.
More about "mangonadas recipes"
MANGONADA RECIPE - ELOTE SISTERS
From elotesisters.com
Cuisine Latin American, MexicanCategory Drinks
- Salt the rim of two 16 ounce cups. Take a small plate and add 1 tablespoon chamoy to the center, then sprinkle 1 teaspoon tajin on top of the chamoy. Dip the rim and move it around to get it completely covered with chamoy and tajin.
- Add chamoy to your cups. Add 2 tablespoons of chamoy to each 16 ounce cup, coating the inside of the cup. Set aside.
- Make the mango mix. Add the fresh squeezed lime, mango nectar and frozen mango to a blender. Blend on medium until you get a smooth consistency. Use a small spatula or spoon to stir everything together in between blending.
- Add the mango mix to the prepared cups. Top with fresh, chopped mango. Serve with a straw and spoon and enjoy!
MEXICAN MANGONADA SMOOTHIES | THE FRAYED APRON
From thefrayedapron.com
4.9/5 (22)Category DrinksCuisine MexicanTotal Time 5 mins
- Pour the mango juice, ice cubes, and 1/2 of the mango (fresh or frozen) into the base of a blender. Blend on high speed until smooth and creamy. Dice the rest of the mango and set aside.
- Pour the mango smoothie into each glass and add the fresh diced mango and top with the tamarind straw. Enjoy!
MANGONADA RECIPE: A MEXICAN FAVORITE SLUSHIE - MARICRUZ ...
From maricruzavalos.com
5/5 (6)Total Time 15 minsCategory DrinksCalories 158 per serving
- Place a small shallow plate with some Tajín on it and other with chamoy sauce. Cut some fresh mango into cubes for garnishing and have all ingredients on hand.
- Next, coat the glass into the Tajín powder making sure it sticks well, like you do when making margaritas. Set aside.
MANGONADA RECIPE (MANGO CHAMOYADA)
From brokebankvegan.com
Ratings 4Calories 192 per servingCategory Drinks
- Prepare the garnishes: de-seed and cube the fresh mangoes, place Tajin in one shallow bowl, and add chamoy to another.
- Squeeze both limes into a blender. Then, add in the frozen mango chunks, water, cane sugar, and ice. Blend on high until you achieve a smooth consistency, adding in small amounts of water if you need to.
- Next, rim your glasses by dipping them in the bowl of chamoy followed by Tajin. Add a drizzle of chamoy to the bottom of your glasses and around the sides.
- Divide the frozen mango mixture between glasses, then add more chamoy on top followed by fresh mango cubes.
MANGONADA MEXICAN MANGO SMOOTHIE
From mexicanfoodjournal.com
4/5 (3)Estimated Reading Time 5 minsCategory Beverage, DrinkCalories 282 per serving
HOW TO MAKE MANGONADAS - THE OTHER SIDE OF THE TORTILLA
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5/5 (2)Estimated Reading Time 5 minsServings 2Total Time 35 mins
MANGONEADA - TIPSY BARTENDER
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MANGONADA MARGARITAS - MUY BUENO COOKBOOK
From muybuenocookbook.com
5/5 (3)Total Time 6 hrs 15 minsCategory DrinksCalories 540 per serving
- Place frozen diced mango in a blender. Add lime juice, ice, orange liqueur, tequila if using, agave nectar, and mango nectar to the blender, and blend on medium-high speed until puréed. Blend until mango mixture reaches the desired consistency.
HEALTHY MANGONADA RECIPE, PERFECT SUMMER TREAT ...
From brownsugarandvanilla.com
5/5 (1)Total Time 15 minsCategory DessertCalories 487 per serving
- Serve a layer of blended mango, a tablespoon or two of chamoy, a teaspoon of chopped spicy mango, a pinch of chili powder, a pinch of salt and a few drops of lemon juice.
25 OF THE MOST AMAZING MANGONADA RECIPES - EAT WINE BLOG
From eatwineblog.com
- Mangonada by Mexican made Meatless. Let’s kick this list off with a recipe that comes straight from Mexico. This recipe is just about as classic as you can get in terms of a Mangonada, and it is made up of all the key ingredients.
- Mangonada by Muy Delish. Another classic Mangonada recipe that you should give a go is this one by Muy Delish. This recipe takes just 15 minutes to make from scratch, and is perfect if you love a Mangonada with swirls of different colors through it.
- Mangonada by Half Baked Harvest. Alternatively, you should consider this recipe by Half Baked Harvest. Different recipes have a different focus, and with this one it is clear that it is all about appearance.
- Mangonada Smoothies by The Frayed Apron. The mangonada was designed to simply be a frozen beverage. It is only in recent years that people have started to add alcohol to this drink.
- Mangonada by Kitchen Gidget. If you love a chunky drink, then this recipe is the one. The initial ingredients of the mangonada are blended in this recipe, but then they are topped with chunky pieces of mango to switch up the appearance of this drink.
- Mangonada (Mexican Favorite Slushies) by Maricruz Valoz. Even though they are now sold all over the world, the Mangonada still remains a firm favorite in Mexico.
- Homemade Mangonada by Charisse Yu. As I have mentioned, you will often find subtle differences between recipes. In particular, this happens when ‘homemade’ recipes emerge, which is why I would recommend trying this.
- Mangonada with Odwalla by Spanglish Spoon. One of the primary ingredients in Mangonadas is juice. You can use any juice that you like, but this recipe uses Odwalla’s ‘Mango Tango’ juice smoothie for the juice aspect.
- Mangonada (Vegan Recipe) by Broke Bank Vegan. If you follow a vegan diet, then it can often be difficult to find vegan recipes. Unless you are vegan, you probably will not appreciate just how much of a struggle this is.
- Mangonada Recipe by The Cookie Rookie. If you want to serve Mangonadas to your guests, but don’t want to find yourself stuck in the kitchen, this is the recipe for you.
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