Mangonadas
This type of ice is very popular, and why wouldn’t it be? It has the perfect combination of sweet ripe mangoes, spiciness, a little acidity, and saltiness. This recipe calls for chamoy, a sauce or condiment made from pickled fruit, usually apricots or plums. Chamoy is a little salty and acidic and it’s an acquired taste, but I personally love it and encourage you to try it if you haven’t.
Another way of making mangonadas is to put the mango puree in disposable plastic or paper cups and insert ice pop sticks once the mixture begins to freeze. To serve, peel or cut away the cup and put a little chamoy on top, squeeze on some fresh lime juice, and sprinkle with ground chile and salt.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Put the mangoes, sugar, and salt in a food processor and process until completely smooth. Pour the puree into a shallow nonreactive container. Freeze completely, about 5 hours. Scoop the frozen mixture into a blender and blend until crushed.
Step 2
To serve, put a little chamoy in a glass or cup, put a little mango ice on top, and layer with some chiles and chamoy as desired. Sprinkle the lime juice on top, then dust with ground chiles and salt as desired. Serve immediately.
