Today in El Comidista; mangonada con chamoy, or how to survive the heat in Mexico. Mangoque? With what? Express explanation: a kind of mango granita seasoned with a reddish sauce with a syrupy texture, with a sweet, sour, spicy and salty flavor, and that was traditionally made with candied apricots or mangoes. It is usually served in a frosted glass with tagine; a condiment made with salt, chili, and dried limes.
There are as many ways to prepare mangonada as to serve it; It can be taken cold, moderately frozen, slush or in a pole format. The ingredients can also vary: fresh mangoes and ice cubes or frozen mango cubes can be used. Instead of crushing the fruit in water, it can be made into citrus juice. The spark version admits a splash of tequila, mezcal, rum or vodka. Some people mash a banana together with the mango to give it more creaminess. As for stumbling, freedom. Mangonadas can only be topped with a bit of tajin and chamoy or with cubes of different fruits, crushed Japanese peanuts or chaca-chaca, which are pieces of tamarind covered with chili powder.
What gives him punch to this recipe is the chamoy sauce and the tagine. If we omit both ingredients, we are left with a simple frappe mango. That is why it is worth visiting a Latin grocery store or buying them online. The chamoy can be used to give a more explosive final touch to ice creams, salads, cocktails or fruits, and the tajín to season salads, guacamoles, meats, fish, chips, roasted corn on the cob, more fruits and micheladas. Neither of the two dressings exceeds € 3.5. The street mangonadas are served with straws covered in tamarind paste and ground chili called lancitas, tarugos or banderillas. Almost impossible to find them in our parts, you can omit these and replace them with conventional straws.
As always, the proportions of the ingredients are very personal. If you miss the sweet, increase the amount of sugar or honey and reduce the amount of chamoy and tajin. If, on the other hand, you are going for the spicy march, give the two Mexican seasonings hard.
Important! Make sure that your electric mixer arm or glass are suitable for crushing ice and frozen foods such as mango cubes. If not, mash fresh, peeled and pitted mangoes with water or juice. Place the mango cream in a lunch box, cover it and put it in the freezer for as long as necessary to achieve the consistency you want.
Avoid the temptation to apply for permanent residence in Mexico.
For 2 glasses (about 350 ml)
- 220 g of frozen mango cubes
- 110 ml of water
- The juice of 1 lime (substitutable for the juice of ½ lemon)
- 1 generous tablespoon of sugar (substituted for honey)
- Chamoy sauce to taste
- Tajine to taste
- In a bowl, put the mango cubes, the water, the lime juice and the sugar. Blend with the electric mixer until you get a homogeneous texture.
- Put a little chamoy sauce on a flat plate where the rim of the glass fits. Spread a little tagine on another plate. First, pass the rim of the glass through the chamoy sauce and then through the tajín. Do the same with the second glass.
- Put a little chamoy at the base of the glass and on its walls. Alternate layers of crushed mango with layers of chamoy. Do the same with the second glass.
- Decorate the glasses with a little more chamoy and tajine on top. Serve immediately with straws.
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