Mexican-Style Mangonada
Prep Time
Cooking Mode
Also known as a Chamoyada, this Mexican-inspired drink is layered mango purée and tangy spicy chamoy sauce; a spicy-sweet refresher perfect for summer!
2 tbsp Tajín Clásico seasoning, plus more for serving (see note)
1 lime, cut into wedges
1 bag frozen mango cubes, thawed slightly
¼ cup cold water
¼ cup sugar
3 tbsp lime juice
1 cup Tajín chamoy sauce
1 very ripe Ataulfo mango, peeled and sliced into spears
Tajín-spiced Mexican candies, to taste (optional)
2 tbsp Tajín Clásico seasoning, plus more for serving (see note)
1 lime, cut into wedges
1 bag frozen mango cubes, thawed slightly
¼ cup cold water
¼ cup sugar
3 tbsp lime juice
1 cup Tajín chamoy sauce
1 very ripe Ataulfo mango, peeled and sliced into spears
Tajín-spiced Mexican candies, to taste (optional)
Directions
1Place the Tajín on a small plate.
2Rub the rims of four wide 1 ⅓-cup (325 mL) glasses with 1 lime wedge. Coat the rims of the glasses with the Tajín. Set aside.
3In a food processor, purée the frozen mango cubes, water, sugar and lime juice until smooth. Using a spatula, scrape down the sides of the food processor as needed. Continue to purée until the texture of a very smooth sorbet (see note).
4Place ⅓ cup (75 mL) of the mango sorbet into each glass. Top with 2 tbsp (30 mL) of the chamoy sauce. Repeat layers of mango and chamoy a second time. Finish with the remaining sorbet. Garnish with mango spears, more Tajín, remaining lime wedges and Tajín-spiced candies. Serve immediately.
Tips
1
Depending on the texture of your frozen mango cubes, it may take several minutes until you reach the texture of a smooth sorbet.
Disclaimer
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Personal Note
Personal Note
