Mangonada

[Kyote]

Mangonada Recipe
1 cup frozen chopped mango slice and freeze fresh mango easily
3/4 cup mango nectar or use mango juice
Juice from 1/2 small lime
1 tablespoon sugar or more to taste
1/2 cup crushed ice
1 teaspoon Tajin seasoning + more for the rim if desired
2 tablespoons chamoy sauce + more for the rim if desired
Mango slices/chunks for serving (also tamarind candy straw, if desired)

Instructions

Add the frozen mango, mango nectar, lime juice, sugar and ice to a food processor or blender. Process until smooth.
Add a bit of chamoy sauce to a plate, and a bit of Tajin seasoning to another plate. Dip a large glass rim into the chamoy sauce, then into the Tajin seasoning to rim the glass.
Add 1 tablespoon chamoy sauce to the glass, then half of the frozen mango mixture. Repeat.
Top with fresh mango slices. Enjoy with a straw or a spoon!

[fltsfshr]

Thanks I have a big mango tree hanging over my fence. I have 2 questions. What are Tajin seasoning and chamoy sauce? Thanks for the recipe

[PitRow]

seems to be missing tequila But it sounds delicious for a hot summer day.

[Kyote]

seems to be missing tequila But it sounds delicious for a hot summer day.

It was for the guy that is in AA and just got his coin.. I knew you would add the god stuff, as I sure do.

[Kyote]

[QUOTE=fltsfshr;n1122942]Thanks I have a big mango tree hanging over my fence. I have 2 questions. What are Tajin seasoning and chamoy sauce? Thanks for the recipe[/QUOTE

Tanjin sold every where here.
Ingredients




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• 3 Tbsp. chili powder
• 2 Tbsp. smoked paprika
• 1 Tbsp. ground chipotle
• 1 Tbsp. salt
• 3 limes, zested

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Instructions


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1. In a medium bowl whisk together chili powder, paprika, ground chipotle, salt, and zest until well combined.
2. Transfer mixture to an air-tight container. Store up to 3 months in a cool, dry, dark, place.

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Chamoy recipe. they sell it every where here.
Ingredients

• 1/2 cup dried apricots
• 1/4 cup dried prunes or use raisins
• 1/4 cup dried hibiscus flowers
• 4 dried chiles de arbol dried chili de arbol peppers - optional, for spicy
• 2 cups water
• 3 tablespoons sugar
• 1 teaspoon tajin seasoning
• 1/2 teaspoon salt
• 3 tablespoons lime juice juice from 1 small lime

Instructions

• Add all of the ingredients except the lime juice to a large pan or sauce pan. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the ingredients soften. They will plump up a bit.
• Cool, then transfer to a food processor or blender. Add the lime juice and process until smooth. Thin with water as needed.
• Taste and adjust for seasonings. Enjoy!

Notes

Makes about 2.5 cups.
Store in a covered container in the refrigerator. Will last 1 month or longer.
You can freeze chamoy sauce.