Mangonada

Chef Dave Woolley
CD Culinary Approach
Denver

This fruity mango beverage has a mild kick balanced by citrus from a combo of ground chiles, lime and chamoy sauce—a savory pickled fruit condiment. Chef Woolley suggests serving the drink with tamarindo rolls, a Mexican candy, but if these are not accessible, paper or bamboo straws can substitute.
 

Steps

1. Reserve 1 cup diced mango for garnish. Place remaining diced mango onto parchment-lined baking sheet or tray. Partially freeze mango for 1 to 1½ hours.
2. In measuring cup, combine water and agave. In blender container, in batches, combine icy mango dice, agave mixture, lime juice and ice; blend until smooth and slushy. Repeat until all of mango, agave mixture, lime juice and ice is used.
3. In each of eight glasses, measure ¾ tablespoon chamoy sauce (reserve remaining ¼ tablespoon for garnish). Swirl chamoy up side of each glass and sprinkle in Tajin seasoning.
4. Pour slushy mango mixture into each glass; top with remaining diced mango, chamoy and a sprinkle of Tajin seasoning. Serve immediately with tamarindo rolls or straws.

Photograph courtesy of National Mango Board