Mangonada
A refreshing Mexican drink made with ripe mangoes, lime juice, and chamoy sauce, perfect for hot summer days.
Equipment
- blender
- measuring cups
- Measuring spoons
- Glasses
- knife
- cutting board
Ingredients
- 4 large Ripe mangoes Peeled and diced for blending.
- 1 cup Fresh lime juice Adds a zesty kick.
- 1/2 cup Sugar Adjust based on taste preferences.
- 1 cup Water Helps to blend the ingredients smoothly.
- 1/2 teaspoon Chili powder Adds a hint of spice.
- 1/4 teaspoon Salt Enhances sweetness.
- to taste Chamoy sauce Drizzled on top for flavor.
- as needed Tamarind candy Used as a garnish.
- as needed Ice cubes Essential for serving.
Instructions
- Prepare the mangoes by peeling and dicing them into small pieces.
- If making chamoy sauce at home, combine equal parts of apricot or plum preserves with lime juice and a pinch of chili powder. Mix until smooth.
- In a blender, combine the diced mangoes, lime juice, sugar, and water. Blend on high speed until smooth and creamy.
- Rim each glass with lime juice and dip into a chili-salt mixture. Fill each glass with ice cubes.
- Pour a layer of mango puree over the ice, drizzle with chamoy sauce, and repeat the layers until the glass is full.
- Garnish with tamarind candy on top and serve immediately with a straw.
Notes
Feel free to customize your Mangonada with other fruits or adjust the spice level to your liking.