Mangonada
Want to bring a taste of El Mercadito de Centro back to your kitchen? Whether you choose to mix in a shot of tequilla blanco is up to you.
Ingredients
2 tablespoons Tajín (chile lime spice mix)
3 tablespoons chamoy sauce, separated
1 10-ounce bag frozen mango
1/2 cup cold water
1 tablespoon freshly squeezed lime juice
2 tablespoons fine sugar
Directions
Prepare two tall glasses. Use the squeezed lime half to go around the top of the glass.
Spread Tajín on a small plate and dip the glass tops in Tajín making circular moves to make sure it coats the top of the glass.
Add one tablespoon chamoy sauce to each glass and move the glass around to cover the sides of the glass.
In a blender, add frozen mango, water, lime juice, and sugar.
Blend on high until smooth. Add more water if too thick. It should have the consistency of a smoothie.
Fill each prepared glass halfway through with the mango mixture. Add a swirl of chamoy sauce, continue filling with the rest of the mango mixture. Swirl some more chamoy on top and sprinkle with Tajín. Enjoy!
Suggestions
Note: Chamoy sauce is a fruit-based dipping sauce that may have added chili powder for a little extra zip. Tajín is a lime powder and chili spice mixture that also comes in varying degrees of heat. Both are available at Latinx specialty grocers.
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