Learn How to Make Mangonada

[[ recipeID=recipe-8leqfs48e, title=Mangonada ]]

Ingredients

Instructions

Ingredients

4 Cups of Fresh Mango, chopped
11 Ounces of Mango Nectar (canned)
1 Cup of Orange Juice (no pulp)
⅛ Cup of Fresh Lime Juice
½ Cup Plus Extra For Drizzle For Silver Tequila or white Rum
2 Cups of Crushed Ice
4 Servings of Homemade Chamoy (see recipe)
½ Tbsp Plus Extra For Garnish Spicelopedia™ Chili Lime Adobo Seasoning
½ Tbsp of Organic Coconut Brown Sugar
1 Lime Slices (for rimming and garnish)

Instructions

Add three cups of the chopped mango to the blender along with nectar, orange juice, lime juice, tequila or rum, and crushed ice. If omitting alcohol, substitute cold water to get the right consistency. Blend until smooth.
Place mixture into the freezer for about an hour until it begins to become slushy.
Mix together the Chili Lime Adobo seasoning and the coconut brown sugar. Rim four cocktail glasses or party cups with the juice of a lime slice; dip into spice mixture to rim.
Layer a scoop of the blended mixture into a glass, add some of the reserved mango and a drizzle of the homemade Chamoy. Repeat. Top with a pinch of the Chili-Lime seasoning.

Notes

SUGGESTION: If you can find Tamarind straws, these make a nice garnish. If not, you can substitute store-bought candied mango on an umbrella or the garnish of your choice. The candy is usually found in the bulk section of your supermarket. You can make your own Tamarind straws, but the ingredients are sometimes difficult to find. You could also substitute a sprig of mint or even oranges on a skewer.

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Learn How to Make Mangonada

Country/region

Mangonada

Ingredients

Instructions

Ingredients

Instructions

Notes