Mangonada

Name: Mangonada
Cook time: 15 min
Cuisine: Mexican recipes
Ingredients: 1 package of Mango Fruit Pulp; 4 tbsp. lime juice; 3 tbsp. chamoy; 2 tbsp. blue agave honey; 1 tbsp. chili powder to mash the glass; 2 tbsp chamoy; 1 slice of lime and sprigs of thyme

Mexican recipes

Fruit

Specials

Easy

15'

Mangonada is a play of flavors where sweet, sour, spicy (slightly present) and salt form the perfect balance for a refreshing drink that can be enjoyed on a sunny day or as a delicious cocktail if accompanied with a liquor such as tequila or vodka.

Ingredients Preparation Share

Ingredients

Necesary

1 package of Mango Fruit Pulp
4 tbsp. lime juice
3 tbsp. chamoy
2 tbsp. blue agave honey

Garnish

1 tbsp. chili powder to mash the glass
2 tbsp chamoy
1 slice of lime and sprigs of thyme

Preparation

Prepare the mango puree: peel and cut a mango into pieces. Blend it with the lime juice and the cup of water or mango juice until you obtain a smooth puree. If you want a frappé-like texture, add ice and blend again.
Garnish the glass: in a glass, pour a little chamoy along the inside walls, letting it fall irregularly. Then sprinkle chili powder on the walls of the glass (the chamoy will help it adhere).
Assemble the mangonada: first, pour a layer of mango puree into the glass, then add a little more chamoy and sprinkle more chili. Finally, repeat the process until the glass is full, alternating puree, chamoy and chili powder.
Garnish and serve: cut the second mango into small cubes or long strips to decorate the top of the mangonada.

If desired, add a tamarind paddle or more chamoy on top.