Summer calls for refreshing beverages, why not try this authentic Mexican mangonada? Mangonadas or chamangos have a mix of sweet, tangy, and spicy flavors that make them the ideal drink for hot days!
5 mangoes, (4 mangoes for the mangonada and one mango, diced, for garnish)
3/4 cups chamoy, ¼ cup for the rim
3/4 cups chile powder, ¼ cup for the rim
1/2 cups pineapple, chile spiced
4 tamarind pulp, in rolls
4 tamarind pulp enchilada palettes
Preparation
10 mins
0 mins
Easy
In a small pot, heat water and sugar until a thick syrup is formed. Let cool.
Combine syrup, ice cubes, and four mangoes in a blender and blend until smooth.
Working one at a time, take each glass, wet rim with chamoy, and dip in chile powder to create even chamoy and chile rims. Drizzle the inside of each glass with chamoy.
Pour the mangonada in each glass and add mango cubes. Garnish with chamoy, chile, and spicy candies. Serve immediately.
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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