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In part of my series of mango dishes from around the world, I learned about mangoneada, a Mexican mango slushy made with frozen blended mango and layered with chamoy sauce. They are beautiful in color since they are bright yellow and red, and their colors are shown off since they are often served in a clear glass jar or small plastic cup.
This mangoneada recipe was given to me by Evelyn, who lives in Phoenix, Arizona, but is ethnically Mexican. She wanted to introduce this mango slushy since she has always connected it to family. The first time she enjoyed a mangoneada was with her cousins in Mexico. Drinking mangoeadas also reminds her of touring through Mexico with a drink in hand since it is a popular street food that can be purchased all around Mexico. As a cold iced slushy, it is the perfect drink for hot summer days in Mexico.
A key ingredient in mangoneada is chamoy sauce, a sauce made from dried apricots, red peppers, and lime juice. Chamoy sauce is spicy and sour, which contrasts with the sweet mangos. Mangoneada also has picked fruits, chile ancho, tajin, and a tamarind straw. These ingredients all combine to make a unique spicy and tart taste.
I was excited to try making mangoneada at home since I love the flavor of chamoy, and of course, I love mangos. I also went looking for the tamarind stick covered in chili powder. I love Mexican tamarind candies, and I even put Tajin on everything. And when I say everything, I literally mean everything from fruits to vegetables to meats and seafood. So if you don’t have tajin in your pantry, you should definitely get some.
To make your mangoneada tasting experience more authentic, you can say disfrutalo, which means enjoy it in Spanish before you drink. You can also add some alcohol to the drink (like I did) and then click glasses and say salud. Saying salud is to do a little ‘cheers’ to your health in Spanish.
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