Since we live so close to the Mexican border, we have been introduced to so many unique cultural treats and foods rarely seen in the more northern areas of the US.
When we first moved to Texas we found Mangonadas. The local were shocked we had not heard of them and upon googling them, my guess is most of the rest of the world has not either! I feel better knowing I was not totally left out of the trend. Mangonadas are sweet, fruity, refreshing and totally easy to make. My kids like them without sauce so keep that in mind as you construct this easy summer treat.
Usually, mangonadas are full of sugar and mixed with various other fruits to make them unique to each border area. As a purist, I couldn't bare to mix sugar into the already fresh and sweet mango. Chamoy on the other hand, it a topping that is vital to authentic flavor. It is simply lime juice, chili powder and fermented figs.
Here is the recipe:
2 very ripe mangos
1/2 cup water
chili powder or liquid chili sauce (chamoy)
You will need:
small plastic cups or Popsicle molds
large bowl for mixing
1. Cut mangos and scoop out flesh. Here is a tutorial:
2. Add mango chunks and water to the bowl and blend into a smooth pulp
bad pic, BAD pic!!
3. If you want the chamoy, you have a few options. If your using plastic cups and pop sticks, save the chamoy as a dressing when you are ready to enjoy. If you are using a mold, dribble a small amount at the bottom of the mold and fill 1/2 the mold with mango mix on top. You can layer this throughout if you like! Fancy pants.
4. Fill the molds or cups 3/4 full and place the pop stick in for freezing. Our recipe makes about 6 pops.
5. Allow your pops to freeze for about 4 hours.
6. The chamoy will melt faster than the mango so you will have a nice meld of flavors to enjoy dripping down the pop. OR you can dress it on top of the mangonadas cup and let it all melt together. Most locals eat this as a slush cup treat.
We enjoyed them as a pop in the backyard this evening! Please let me know when you try this and what you think!