Chamoyada de Mango recipe
This Chamoyada de Mango is a delicious mango sorbet made with juicy mangoes, chamoy, and tajin seasoning or chile powder. It's the perfect combination between sweet and sour that'll make your taste buds dance with joy!
Servings: Chamoyada
Equipment
- 1 food processor
Ingredients
- 2 cups frozen mango ripe
- 1 cup orange juice cold
- 2 tablespoons granulated sugar
- 1/4 cup chamoy sauce plus more for rim and garnish
- 2 teaspoons Tajín chili powder plus more for rim and garnish
- 1/2 cup fresh mango cubed
Instructions
- Start by pouring some spicy chamoy sauce into a shallow dish or plate. In a separate dish, pour some Tajín chili powder. Dip the rim of your glass into the hot sauce, coating it evenly, then dip the coated rim of your glass into the chile-lime salt powder, twisting the glass slightly to ensure an even coating. Set aside.
- In a food processor, combine the frozen mango, orange juice, and sugar (if needed) until you have a frozen mixture that resembles the consistency of a smoothie.2 cups (330 g) frozen mango, 1 cup (236.6 ml) orange juice, 2 tablespoons granulated sugar
- Pour the frozen mango mixture halfway into your prepared glass, then add chamoy sauce and Tajín. Fill the rest of your glass with more mango mixture.1/4 cup (59.1 g) chamoy sauce, 2 teaspoons Tajín chili powder
- Top off your delicious mangonada with some fresh mango cubes, a drizzle of chamoy, and a sprinkle of chile-lime seasoning. Make sure to serve it cold and enjoy!1/2 cup (82.5 g) fresh mango
Notes
- Use fresh, ripe mangoes. The quality of your mangoes is key to a delicious mangonada. Choose mangoes that are fragrant and yield to gentle pressure.
- Choose a good quality chili powder. The spicy flavor of your chili powder can make or break your Chamoyada de mango. Use a chili powder that is both spicy and flavorful, like Tajín.
- Balance the sweetness. Mangoes are naturally sweet, but you may need to add a bit of sugar to your mangonada to balance the flavors. Taste as you go and adjust the sweetness to your liking.
- Blend it well. A smooth and creamy texture is key to a great chamoyada de mango. Blend your mangoes thoroughly to ensure a silky texture.
- Experiment with different flavors. Once you've mastered the basic mangonada, try experimenting with different flavors. For example, you could add a splash of coconut milk or swap out the chili powder for a different spice blend. Remember, making a great mangonada takes practice, so don't be afraid to experiment and have fun with it!
