Best Chamango Recipes

HOW TO MAKE MEXICAN MANGONADAS

Steps:

• Place the tajin in a small dish, rim the glass with lime then dip into the tajin. Next pour some chamoy sauce near the top and swirl it around to coat around the glass and down to the bottom. If you want you can add a little bit of the extra chopped mango to the bottom of the glass.
• Place the mango pieces in the blender along with the ice cubes, water, lime juice. Blend until the ice and mango are completely broken down and you have a slushy consistency.
• Pour the slushy into the prepared glass. If you'd like you can alternate layers of mango, slushy, chamoy then mango again and slushy and chamoy until you reach the top. I like to coat the glass with the chamoy, then just pour in the slushy into the glass then top with chopped mango, chamoy and sprinkle the Tajin over the top. This is all up to you! Serve with a reusable straw, tamarind stick and enjoy!

MANGONADA! (OR CHAMOYADA, CHAMANGO)

Steps:

• PREP: This is optional, but if you want that pretty rim, pour Chamoy into a rimmed plate. Then pour the Tajin seasoning into another plate. Dip the rim of your glass into the Chamoy then in the Tajin until the rim is coated completely.
• BLEND: Add the frozen mangos, 12 ounces of mango nectar, lime juice, sugar, and ice into the blender. The amount of sugar you use will depend on how sweet your mangos are! I usually use about 2 tablespoons. Blend until the mango mixture resembles a soft sorbet. If the mixture gives you trouble, add the remaining 2 ounces of mango nectar and continue blending.
• DECORATE AND SERVE: Pour a bit more chamoy into the bottom and around the inside of the glass. Add enough mango puree to reach about halfway up the cup, add more Chamoy then load up the cup with more mango puree. Top with straws, mango slices/chunks, more tajin, chamoy, and a tamarind candy! Serve immediately.

MANGONADA

Steps:

• Place 5 cups mango in a blender, reserving the remaining mango. Add the sugar, lime juice and 3/4 cup cold water to the blender, and blend on medium-high speed until puréed. Blend in tequila or rum, if using. Blend in additional water, adding 1/4 cup at a time, until mango mixture reaches the desired consistency.
• Chill mango mixture, covered, in refrigerator until ready to serve. For a colder mangonada, transfer mixture to the freezer until it reaches the consistency of a slushy.
• To serve, pour or scoop about 1/2 cup of mango mixture into each of four 16-ounce glasses. Add about 1/3 cup reserved mango to each glass, followed by 1 1/2 to 2 tablespoons chamoy and a generous sprinkle of Tajín. Repeat with the remaining mango mixture, mango pieces, chamoy and a final sprinkling of Tajín on top. Garnish each glass with a tamarind candy straw, if using, and a spoon. Serve immediately.

CHAMANGO

Steps:

• Set aside 1/2 cup mango. Place remaining mango in a blender jar with the ice and a bit of sugar if the mango is not very sweet.
• Process until it is smooth, but not so long that it melts.
• In a tall glass, place enough bits of mango to cover the bottom of the glass, then add a few teaspoons or more of chamoy, enough to make a distinctive red layer. Next, pour a few inches of mango ice, depending on how tall the glass is, to about halfway.
• On top of that, make another layer of diced mango, then more chamoy. Top with more mango ice, almost to the top of the glass.
• Add a final layer of chamoy. Add a few pieces of diced mango, then sprinkle some chunks of tamarind candy on top.
• Serve immediately with a fat straw and a spoon.