Mangonada
Votes: 1
Time: 4 hours 20 minutes
Complexity: average
Servings: 2
Complexity: average
Servings: 2
On the streets of Mexican cities, you can often find vendors selling mango slices, the juicy flesh of which is sprinkled with a dark red tajin seasoning, chili, lime, and sea salt. This dessert combines these sweet and savory flavors into a refreshing mangonada. While there are many variations on this classic recipe, traditionally, this drink, similar to a soft mango sorbet, is made with chamoy sauce, a sauce made from pickled fruit. You can buy it, along with tamarind and tajin-filled straws, at Mexican markets or online.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 very ripe mangoes, peeled and diced
- 2 tablespoons of sugar
- Juice of 2 limes (about 1/4 cup juice)
- 2 tbsp chamoy sauce + extra for serving
- 2 tbsp tahini seasoning + extra for serving
- 2 tamarind candy tubes, for serving
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Recipes with similar ingredients: mango, tamarind, lime juice
Cooking the dish according to the recipe:
- Arrange 2.5 cups of mango cubes in a single layer on a parchment-lined baking sheet, cover loosely with plastic wrap, and freeze until firm, at least 4 hours and up to 12 hours. Meanwhile, place the remaining mango in an airtight container and refrigerate.
- Transfer the frozen mango to a food processor. Add the sugar, lime juice, and 1/2 cup hot water. Blend until smooth, stopping to stir with a wooden spoon. If necessary, add up to 1/4 cup more hot water until the consistency resembles softened sorbet (if a few small chunks of mango remain, that's okay).
- Pour the chamoy into a small bowl and pour the tahini into another bowl. Dip the rim of a 360 ml glass in the chamoy, then dip it in the tahini to coat; repeat with the other glass. Divide one-third of the remaining mango pieces among the glasses. Sprinkle each serving with a generous pinch of tahini. Pour the chamoy into a small bag, snip off a corner, and drizzle the sauce over the insides of the glasses.
- Add to glasses in the following order: a large spoonful of mango sorbet, half the remaining mango pieces, a large pinch of tahini, the remaining sorbet, the remaining mango pieces, another large pinch of tahini, and a drizzle of chamoi. Serve with a tamarind straw.
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