AGUA FRESCA: Agua de fresa y mango

Although May is National Strawberry Month, the grocery stores seem to suddenly be overflowing with ripe strawberries in the last week or so. We love strawberries in our house, but when you buy a few pounds of them at once because they’re inexpensive, what can you do with them other than eat them? Turn them into an agua fresca, of course! You want to be sure that your strawberries are red, ripe and fragrant to use them for this recipe. If they’re super sweet, you may want to decrease the amount of sugar in the simple syrup in the recipe; it’s a matter of personal taste how sweet you like the agua to be. Mango adds a sweet and summery twist to this classic agua de fresa recipe. If you don’t like mango, you can leave it out and increase the amount of strawberries by about one-third of a pound.

recipe_agua_de_fresa_y_mango_TOSOTT

A few notes about this recipe: This particular agua fresca is a little bit thicker consistency than others due to the mango flesh. You can dilute it with additional water if you like, but the consistency of the recipe written here makes it more Colima-style. You should use yellow mangoes rather than the green and magenta-colored ones (a variety called Tommy Atkins, mostly grown in Florida, and known in Spanish as petacón because of the big-bottomed shape) usually available in most grocery stores.

The yellow mangoes you’ll find in the U.S. are mostly Ataulfo mangoes and are very similar to Manila mangoes in taste and look, and both have very thin seeds, meaning you’ll get more mango flesh. (Manila are the yellow variety most commonly available in Mexico City that we’re used to eating when we’re there.) Both Ataulfo and Manila mangoes have sweet, creamy flesh that practically melts in your mouth and are not fibrous like the Tommy Atkins variety, which can be tough if not ripe or stringy due to the fibers. Ataulfo mangoes are in season from March to July; they should be yellow to yellow-orange in color with no black spots, and they’re perfectly ripe when the flesh gives a little (just like with a peach) and the skin starts to wrinkle just a bit…. 

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Paletas de mango con chile

I wrote about my love for paletas and shared a recipe for paletas de mango con chile on the Kenmore Genius Blog recently. These are similar to mangonadas, but those usually include chamoy as an ingredient, and this recipe doesn’t.

Hop over there to check out the post with some additional notes on the ingredients. Enjoy the yummy video!

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Paletas de mango con chile

Paletas de mango con chile

Ingredients

  • 4 manila mangoes
  • juice of 4 limes
  • 4 tsp chile powder (or more to taste)
  • 1/2 cup water
  • 1/4 cup granulated cane sugar (I like Zulka brand)
  • zest of 2 limes

Instructions

  1. In a sauce pan, bring the water, sugar and lime zest to a boil, then reduce heat to a simmer. Stir until sugar is dissolved. Simmer for about 5 minutes to infuse the flavor of the lime zest and then remove from heat and let come to room temperature.
  2. Peel the mangoes and remove all the flesh. When you get close to the pit, you can just scrape it in a downward motion away from you to get the last bits off.
  3. Put the mango flesh (which should be about 2.5 cups) into the blender with the lime juice, sugar syrup and chile powder.
  4. Pulse on low for 10-15 seconds so that you get a puree that has some small mango chunks in it.
  5. Pour evenly into popsicle molds, making sure not to fill them all the way to the top; the popsicles will expand a little when they freeze, so leave a little room so they don't spill. Place them on an even surface in the freezer for at least 12 hours (or longer if you use bigger molds).
  6. Once they’re frozen through, run the bottom of the mold under warm water just long enough to loosen them from the mold.
http://theothersideofthetortilla.com/2011/06/paletas-de-mango-con-chile/

Disclosure: I am compensated for my posts on the Genius Blog and provided with Kenmore small appliances to test but all my recipes and opinions, about the appliances and otherwise, are my own.
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