Mangonada
Mangonada, also called the chamoyada, is a bright, refreshing drink. It mixes sweet mango slushie with the tart, spicy flavor of chamoy, a multi-use sauce made from mixed dried fruits, hibiscus, and heated up with Chili Lime Seasoning. Make a big batch and put it in this drink, or drizzle it on watermelon, or use it as a glaze. When it’s added to a mangonada the drink becomes alternately fruity, punchy, and invigorating.
We made ours without alcohol but if you want to spike it, mix tequila into the blender when you’re crushing the ice and mango. You’ll add less water to get the proper slushie consistency. Then make the rest of the drink as directed. Our mangonadas went into 16-ounce glasses but be aware that that is a hefty serving. Don’t be afraid to downsize.
1-2 ripe mangoes, peeled and chunked, and 10 ounces frozen mango chunks
1/2 to 1 cup cold water, divided
The juice from one lime
1/2 cup Demerara Sugar
2-3 cups ice
1/4 cup Chamoy Sauce
Chili Lime Seasoning as needed
1) Put fresh and frozen mangoes in a blender, along with 1/2 cup water, lime juice, Demerara Sugar, and ice. Blend until it is the consistency of a slushie. Add up to one half cup more of water as necessary, until mango reaches the proper consistency.
2) Take glasses and roll or dip the rims in Chamoy, and then Chili Lime Seasoning.
3) Pour a layer of Chamoy into the bottom of the glass, swirling it a little so it covers a small part of the sides of the glass. Sprinkle in a small amount of Chili Lime Seasoning, if desired. Then add a layer of blended mango. Continue alternating layers until you reach the top of the glass. The final layer should be mango.
4. Dust the top of the mangonada with more Chili Lime Seasoning. Serve with a straw.
