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Strawberry-Mango Mangonada Chill
A vibrant strawberry-mango slush spiced with chamoy and Tajín for a sweet-tangy kick. This riff on the classic Mexican mangonada is perfect for beating the heat.
Ingredients
Method
- In a high-powered blender, combine frozen mango, strawberries, chamoy, and ice. Pulse until you achieve a slightly coarse, slushy texture.
- Drizzle a teaspoon of chamoy around the inside of a chilled serving glass and swirl to coat the sides.
- Fill the glass halfway with the blended slush, add a second swirl of chamoy if desired, then top off with remaining slush.
- Finish with a generous sprinkle of Tajín on top and serve immediately with a sturdy straw.
Strawberry-Mango Mangonada Chill
Cool down with a luscious blend of ripe mango, sweet strawberries, tangy chamoy, and a kick of chili-lime seasoning. This easy slushy recipe puts a playful twist on the traditional mangonada—no blender woes, just pure, frosty delight.
Ingredients
- 1 cup frozen mango chunks
- ½ cup frozen strawberries
- 1 tablespoon chamoy sauce, plus extra for drizzling
- 1 cup ice cubes or fruit ice cubes (see tip)
- Pinch of Tajín chili-lime seasoning
Instructions
- Blend: Combine mango, strawberries, chamoy, and ice in a blender. Pulse until coarse but slushy.
- Swirl: Drizzle chamoy around the inside of a chilled glass and tilt to coat.
- Layer: Fill the glass halfway with slush, add another drizzle of chamoy, then top with remaining slush.
- Season: Sprinkle a pinch of Tajín over the top and serve with a straw.
Chef’s Tip
Freeze small batches of fruit puree or juice in an ice cube tray. Swap in these fruit cubes for extra flavor and a brighter color without watering down your slush.
Source link: Allrecipes
