Ingredients
Equipment
Method
- Cut the fresh mango. Peel and cut the fresh mango into small pieces and set aside.
- Blend the mangonada. Combine frozen mango, mango nectar, and lime juice in the blender. Blend on high until smooth. Add a few shots of tequila is desired.
- Rim the glasses. Pour about 1/4 cup Chamoy sauce on a small plate. Pour about 2-3 tablespoons Tajín on a separate small plate. Dip the rim of a tall glass in the Chamoy and then in the Tajín.
- Layer and serve! Add enough Chamoy to the bottom of each glass to cover completely. Add mango slushy to each glass, filling them about 2/3rds of the way full. Add another healthy squeeze of Chamoy and sprinkle with Tajín. Fill both glasses with remaining mango slushy. Top with more Chamoy, Tajín, and the fresh mango pieces. Serve with a tamarind candy straw!
Nutrition
Video
Notes
- Mangoes: If you are using fresh mangoes for a garnish, make sure they are ripe. The mango should give a little when you squeeze it, but not be mushy.
- Cutting a mango: Stand the mango upright on a cutting board and make a slice about 1/2 inch off center to cut around the big seed that is in the middle. Make the same cut on the other side of the seed. Make 1/2-inch vertical slices through the flesh of each half mango, but don't cut through the skin. Then make 1/2-inch horizonal slices to create cubes of mango. Use a spoon to scoop the mango cubes away from the skin.
- Frozen mango: You will use an entire 12-ounce bag of frozen mango for this recipe.
- Blending: If you have a highpowered blender like a Vitamix you won't have any problem blending the Mangonada. If you have a smaller blender, you may need to add a little more mango nectar to get the blender going.