Mangonada
3
- Prep Time15 min
- Total Time15 min
- Makes4 servings
Produced by Sun Ngo; photography by Christie Vuong; food styling by Sage Dakota; prop styling by Rayna Schwartz.
Even if you’re serving a batch of this Mexican slushy on your teensy patio, everything about it screams beach: it’s sweet, sour, a little spicy and extremely refreshing. —Chantal Braganza
Ingredients
3 large very ripe mangoes, peeled, chopped and divided
4 cups frozen mango chunks
1 cup mango purée or water
4 limes, juiced
¼ cup chili-lime salt seasoning, such as Tajín
1 lime slice
½ cup liquid chamoy sauce (see tip)
2 cups crushed ice
Instructions
Combine two-thirds of chopped mango with frozen mango, mango purée and lime juice in a high-powered blender. Blend until very smooth.
Pour chili-lime salt onto a plate. Wet the rim of 4 tall glasses with the lime slice; roll each rim in salt at an angle so it covers just the outside of the glass.
Drizzle up to 2 tbsp chamoy along the inside of each glass in swirling or looping patterns.
Layer blended mango mixture, crushed ice and reserved chopped mango in each glass, adding extra chamoy sauce along the way, if desired.
Kitchen Tip
Chamoy is a pickled fruit sauce that can be found online or in Latin American grocery stores.
Find more fresh mango recipes in this delicious collection.
Get more cold, drinkable desserts in this recipe collection.
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Chantal Braganza is a writer and editor living in Toronto. She is deputy editor, food at Chatelaine, a cookbook nerd, lover of vintage dish ware, and currently training for yoga teacher certification. Her first book, Story of Your Mother, is out with Strange Light Press.
