Tamarind Mango Sangria Recipes

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MANGO SANGRIA



Mango Sangria image

Mango Sangria is the perfect refreshing drink for hot summer days. Super easy to make and requires just a handful of ingredients. Make this delicious beverage in under 20 minutes!

Provided by Julie Maestre

Categories     Drinks

Time 15m

Number Of Ingredients 10

2 cups Rosé
1 cup vodka
1/2 cup mango juice
1 cup sparkling water
1/3 cup blueberries
1 apple (diced )
1 orange (sliced )
3 tbsp agave syrup
6 strawberries
1 lemon (juiced )

Steps:

  • Prepare your fruits.
  • Add mango juice, sparkling water, lemon juice in a pitcher. Mix well. Add fruits, agave syrup, vodka, and rosé.
  • Refrigerate until chill. Serve with ice cubes and enjoy!

Nutrition Facts : Calories 360 kcal, Carbohydrate 34 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 22 mg, Fiber 3 g, Sugar 25 g, ServingSize 1 serving

TAMARIND MANGO SANGRIA



Tamarind Mango Sangria image

Categories     Fruit Juice     Tequila     Wine     Alcoholic     Fruit     Cocktail Party     Mango     White Wine     Summer     Shower     Tamarind     Party     Grape     Gourmet     Drink

Yield Makes 10 to 12 drinks

Number Of Ingredients 7

3/4 cup thawed frozen unsweetened tamarind purée
2 cups water
3/4 cup sugar, or to taste
2 1/2 cups diced fresh mangoes (from 2 large)
1 (750-ml) bottle chilled dry white wine
1/3 cup tequila (preferably reposado)
1 cup halved green and red seedless grapes

Steps:

  • Purée tamarind, water, sugar, and 1 1/2 cups mangoes in a blender until mixture is smooth. Pour through a medium-mesh sieve into a pitcher and stir in wine, tequila, grapes, and remaining cup mangoes. Chill, covered, until ready to serve, up to 24 hours. Serve over ice.

MANGONADA



Mangonada image

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

5 large ripe mangoes (about 15 ounces each), peeled, pitted and cut into 1/2-inch pieces (about 8 cups), or 2 1/2 pounds frozen mango, defrosted
1/4 cup granulated sugar, or to taste
1/4 cup fresh lime juice (from 2 fresh limes)
1 1/2 cups cold water, or as needed
3/4 cup silver tequila or rum (optional)
3/4 to 1 cup chamoy
Tajín, to taste
4 tamarind candy straws (optional)

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.

MANGO-TAMARIND CHUTNEY



Mango-Tamarind Chutney image

This chutney is sweet, hot and a little sour. You could use green mango in place of the ripe mango. Try this chutney with these spicy corn pakoras.

Provided by David Tanis

Categories     easy, quick, condiments

Time 20m

Yield 2 1/2 cups

Number Of Ingredients 9

4 ounces seedless tamarind pulp, about 1/4 cup (or substitute 1/2 cup prepared tamarind juice)
6 tablespoons brown sugar
1/2 teaspoon kosher salt
1/2 cup finely diced red onion
1/2 teaspoon finely chopped fresh red or green chile or 1/4 teaspoon cayenne
2 teaspoons grated ginger
2 medium mangos diced 1/2-inch, about 2 cups
2 tablespoons chopped mint, optional
2 tablespoons chopped cilantro, optional

Steps:

  • To make tamarind juice, put the pulp in a bowl and cover with 1 cup boiling water. Stir well and let soak for 10 to 15 minutes. Set a fine-meshed strainer over another bowl, add soaked tamarind and press hard with a wooden spoon to extract the juice. This should yield 1/2 cup tamarind juice. Discard the solids left in the strainer. (If using prepared tamarind juice, skip this step.)
  • Add brown sugar and salt and stir to dissolve, then add onion, chile, ginger and diced mango and toss gently to combine. (Chutney may be prepared several hours in advance.) Just before serving, add mint and cilantro, if using.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 250 milligrams, Sugar 48 grams

MANGO SANGRIA



Mango Sangria image

Make and share this Mango Sangria recipe from Food.com.

Provided by JaneinRI

Categories     Punch Beverage

Time 5m

Yield 2 serving(s)

Number Of Ingredients 6

1/2 cup mango juice or 1/2 cup cranberry-mango juice (Ocean Spray Cran-Mango or Mango-Mango)
1/2 cup orange juice
1 cup merlot or 1 cup any dry red wine
2/3 seltzer water
2 lime slices
2 lemon slices

Steps:

  • Combine first 4 ingredients in a pitcher.
  • Serve over ice; garnish w/fruit slices.

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