How to Make Chamoyadas de Mango
Chamoyadas de mango is a sweet, tangy slushy made from six simple ingredients that are refreshing, easy to make, and super fun. This mango-forward and deliciously tangy-sweet drink became one of my favorites after a last-minute trip to Mexico last summer, where it was insanely popular. Here's how to make them at home, today.
Servings: 4
Cost: 15
Equipment
- 1 blender
Ingredients
- 1/2 cup spicy chamoy sauce
- 2 tsp of Tajín chili powder
- 1 cups frozen mangos I prefer frozen for a for sure sweet taste
- 1 cup orange juice can substitute pineapple juice
- 2 tbsp cane sugar per cup
- 1/2 cup cubed fresh mango to garnish
- 1 count lime wedge to garnish
Instructions
- First, pour the hot sauce into one shallow dish and the Tajín chili powder into a separate dish.
- Grab a glass and dip the rim into the Spicy Chamoy sauce, ensuring it's evenly coated. Next, cover the entire rim with Tajín chili powder, then repeat this process for each glass and set them aside for later.
- Add the sweet ingredients to the blender or food processor—frozen mango, orange juice, a squeeze of lime, and sugar. Blend til smooth. About 4 minutes.
- Decorate the inside of your glass by drizzling a little chamoy sauce and drizzling it onto the inside before pouring the blended frozen mixture into the 372755cup for a bold, striking look.
- Serve immediately garnished with a lime wedge, cubed mangos, chamoy drizzle, and a dash of Tajín chili powder.
Notes
- You’ll want to blend/process the sweet ingredients until you have a chilled, smoothie-like blend. Don't over-blend - leave some ice chunks.
- If you want a more chilled result, add more ice cubes
- Please be sure to spread some chamoy sauce into the glass before you pour the blended frozen mixture into the cup for a bold, striking look.
- Using frozen mangos versus ripe mangos in the blend ensures you get a sweet, non-bitter, or pulpy finish! I use ripe mangos only to garnish.
- Stick your cups in the freezer for 3o minutes before serving for an extra cold frosted glass. Who doesn't love that?