Ingredients
- 1 large mango, peeled and cut into chunks (see instructions at end of article)
- The juice of one fresh lime
- 2-3 tablespoons chamoy (as desired) (See recipe that follows)
- 4 scoops of frozen mango sherbet or mango coconut ice cream
- Chile lime salt, such as Tajín, to taste
Homemade Chamoy Sauce
- 1/2 cup apricot spreadable fruit
- Juice of 1 lime
- 2 teaspoons ground ancho chili pepper
- 1- 2 tablespoons apple cider vinegar to taste
- 4-5 fresh ripe apricots
- Combine everything in a food processor or blender and run on high until completely smooth. You can add a bit of water if it's too thick.
Directions
- Spoon chamoy around the inside of the glass. Put one scoop of mango sherbet into the cup. Add in fresh mango chunks. Layer with more chamoy, sherbet and mango. Sprinkle Tajin chile lime salt on top. If you want serve with a tamarindo straw inserted.
We recently moved into a predominately Hispanic area and I love getting into the cultural world of wherever I go. I’ve been all over the world and in all the places I’ve gone I don’t spend much time in the resort. No, I go to where the local people are as long as I feel safe and because I’ve done this I think my experience of a culture is much richer.
When we went to the grocery store a few weeks ago we noticed a little shop on the corner. It was called “Paleta-landia Antojitos”. Paletas are frozen popsicles. Antojitos are snacks. It looked inviting so one day we went there and discovered that they make their own tortillas with a press just like the one Marty made for me and that I gave how-to-make instructions for in a Capper’s post a few months ago. So you can imagine that their tacos were really good and being only $2.75 each and big just one was fine and dandy!
Looking at the menu I saw something called “mangonada.” What was that, I wondered? It looked really good in the picture so I asked the gal what they put in it. She said fresh mango, mango sherbet, chamoy, tajin seasoning, lime and then last but not least they poked a tamarindo candy straw down into the center.
The next time we went I ordered one. It was pretty good but I decided I could do without the tamarindo straw and with a little less chamoy. Chamoy by the way, is apricot preserves with lime and ancho chili powder all mixed together that make a sauce.
Mexicans really like this dessert-like treat. This is my kitchen tested version.
Renee’s Mangonada
Makes 2 servings
I actually learned this method in Hawaii where we had what they called a “peach” mango tree in the yard. Oh, my, but those mangoes were heavenly!
Cutting up a Mango
- Select a ripe mango. They give a little at the stem end and they have a fruity scent.
- Cut off the tip to have a flat end to stand the mango up with.
- The mango pit is kind of oblong/flat. Slice it into quarters around the pit.
- Score the mango slice but not all the way through the skin.
- Invert the mango slice and it will look like a “hedgehog”. Scoop out the flesh with a spoon.
There are suggestions on the internet for using a glass to scoop the flesh out with but I find that way a bit dangerous and besides this way works like a charm and there’s no breakable glass involved. Leave it to the Hawaiians! They know mangoes!
