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Keep cool with some sweet and spicy Mangonadas

Wow! Today is going to be a scorcher in Southern California. On days like this, we usually head over to our favorite fruit vendor in Santa Ana for some mangonadas. But because it’s a weekday and we are working from home, I get to make these refreshing treats in my own kitchen.

Mangonadas, also called chamangos, are a frozen mango pulp, mixed in with sweet, spicy and tangy chamoy — a sauce made with tamarind and plum. The sauce is sweetened and also spiced up with chile powder. The combination of flavors is heavenly. Topped with chile lime salt, lime juice and chunks of mango, this summer treat is perfect for days like today.

Related recipe: Lime Sorbet Garrafa Style

The sweet, spice and tang is balanced out with ripe mangos and granulated sugar. You will be hooked as soon as you take that first sip.

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Mangonadas

Mangonadas

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  • Author: Ericka Sanchez
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: Makes 2
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Description

Mangonadas, also called chamangos, are a frozen mango pulp, mixed in with sweet, spicy and tangy chamoy — a sauce made with tamarind and plum. The sauce is sweetened and also spiced up with chile powder.

Ingredients

Scale
  • 4 cups frozen mango chunks
  • 1 cup mango juice
  • 1/3 cup lime juice
  • 2 tablespoons granulated sugar
  • ¾ cup chamoy for drizzling and decorating rim
  • ¼ cup Tajin for sprinkling and decorating rim
  • 1 large ataulfo mango, chopped in small cubes
  • 2 tamarind candy straws (Tarugos)

Instructions

  1. Combine frozen mango, mango juice, lime juice and sugar in blender. Blend until smooth.
  2. Place ½ cup chamoy sauce in a shallow bowl and Tajin in a separate shallow bowl. Dip serving glass rim in chamoy sauce then into Tajin to decorate the rim. Repeat with second serving glass.
  3. Pour frozen mango mixture halfway up serving glasses. Add a layer of chamoy, about 1 ½ tablespoons, then add more frozen mango mixture, leaving about 1/2 -inch from the top of the glass. Divide chopped mango between glasses and sprinkle with more Tajin. Decorate with Mexican tamarind candy straws (Tarugos).