Ingredients
2 c. frozen mango cubes (about 8 oz.)
2/3 c. pineapple juice
1/2 tsp. finely grated lime zest
1 tbsp. fresh lime juice
1 tbsp. honey
2 tbsp. chamoy
1 tsp. (or more) chili lime salt (such as Tajín)
1/2 c. fresh mango cubes
1 tamarind candy straw (optional)
Preparation
Step 1In a blender, blend frozen mango, pineapple juice, lime zest, lime juice, and honey until smooth. Step 2Pour chamoy and chili lime salt onto separate small plates. Dip a glass in chamoy, then in chili lime salt to coat rim.Step 3Drizzle 2 tsp. chamoy down side of glass, then pour in half of mango mixture. Add 2 more tsp. chamoy and pour in remaining mango mixture. Top with fresh mango and remaining 2 tsp. chamoy. Sprinkle top with more chili lime salt, if desired. Step 4Serve with candy straw, if using.
No matter what fruit you choose to feature, you must always have chamoy, a vibrantly red sauce made from pickled fruit, spices, salt, and sugar. Most commercial chamoy sauces mimic the fruit element with just sugar and food coloring, and are often stocked and sold in the same aisle as bottled hot sauce. Another necessary component when making chamoyada is chili lime salt. The most popular brand you may encounter is Tajín. While the chamoy is mostly puckery, the Tajín spices things up. These two additions play with the sweetness of fruit to give you a delicious sensory overload with every sip. While this recipe is virgin, some prefer a little booze in their chamoyada. Our mangonada sorbet uses tequila, but you can reach for whatever you think works! Swap out a little of the pineapple juice for a shot of liquor or beer to add a little extra pep in your step. If you don’t have pineapple juice on hand, you can use basically any liquid to get your frozen mangoes churning in the blender: orange juice, strawberry lemonade, or even water with a splash of simple syrup. For a more tropical twist, try subbing in mango nectar, passion fruit puree, or soursop fruit pulp. When it comes to toppings, opt for fresh cubed mango if possible, but you can also make do with defrosted frozen mango as well. The tamarind candy straw is totally optional, but if you could get your hands on one, do not skip the delicious garnish! Once you’ve sipped on this chamoyada, drop us a comment down below and let us know how you tweaked yours.
