Here is a known admittance. I don't make great Mexican, Tex-Mex, or Southwest meals. I love eating those cuisines but when I make it it is either basic or bad. I make standard burritos & taco but will never make enchiladas ever again. Also, I consider my Enchilada Casserole as a bastardized disrespect to post for a Mexican, Tex-Mex, or Southwest recipe. Oh wait, I do make good Arroz Con Pollo. But I've already covered that HERE.
So, I decided to cover my favorite Mexican drink, Mangonada. Some like it with a few pieces of mango on top. Some like it smooth. I first had a Mangonada at the State Fair of Texas, years ago. I think of it as a mango swirl smoothie that is typically made with chamoy sauce, mangos, lime juice & chili powder. And it enjoyed through a tamarind straw.
Its color and taste are very bright, that is a delight to the salty and sweet receptors of the tongue. I learned to make it because the places that have the drink are nowhere in my travels in the DFW metroplex. And the state fair is only open for 3 weeks in October.
Mangonada
Ingredients
- 4 cups mangoes, sliced fresh or frozen
- 1 Tbsp lime juice
- 1/2 cup orange juice or water
- 2-3 Tbsp chamoy
- Chili Powder (To Taste)
- Tamarind Candy Straw
Instructions
- Combine mangos & juices in a blender. Blend until smooth
- Spoon 1 tablespoon of chamoy into each glass then fill halfway with the smoothie mixture.
- Spoon in more chamoy
- Add more of the smoothie mixture to fill the glass.
- Sprinkle chili powder on top.
- Stick candy straw in the cup
Enjoy!
There are popsicle versions. They are tasty, too. I found them in my local big box store. You can also freeze the above recipe.
Some people report that adding tequila makes it a good cocktail. I've only had it in its virgin form. If anyone tries it with or without alcohol, let me know in the comments. Just do not take my word for it on how good this drink is, Man Go try one!
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