Move over frose, this mangonada is your new favorite frozen summer drink!This recipe (and media article) was created in partnership with the National Mango Board. As always, opinions are my own!
Ok, I still haven’t tried frose (despite desperate attempts to find it in Boston) but this frozen mango drink is arguably even better. Especially with a splash of your favorite spirit – tequila, rum or vodka would work well.
Mangonadas are a staple snack/treat in Mexico and slowly starting to gain traction here in the U.S. in states like California, Colorado, Arizona and Texas. The recipe is simple: fresh mango, lime juice, ice and chamoy sauce
Authentic chamoy is made from salted, pickled fruit like apricots, plums or mangos and dried chiles. Once a condiment found only in the street food scene in Mexico, chamoy is slowly starting to make it onto the culinary map; chefs are now adding it to cocktails and using it in their fine-dining restaurants.
It’s no surprise that chamoy is making it into the gastronomic spotlight; it’s flavor profile is unlike any other condiment and covers all the tastebuds – sweet, sour, salty, umami and spicy. The challenge with using chamoy in cooking is that most (if not all) commercial brands are loaded with artificial dyes, high fructose corn syrup and preservatives. Some bottles don’t even contain any fruit! The good news is you can easily make your own chamoy sauce at home.
Thanks to chamoy, mangonadas are deliciously sweet and sour with a little kick. On the next warm summer night, whip up some mangonadas for you and your friends and reap the benefits of mango. Get the full recipe for mangonadas over on SHAPE.com!