chamoy

Name: Mangonadas
Prep time: 35 min
Total time: 35 min
Yield: 2 mangonadas
Cuisine: Mexican
Ingredients: 1/2 cup apricot spreadable fruit (not jelly, jam or preserves); Juice of 1 lime; 2 1/4 teaspoons McCormick Gourmet Collection ground ancho chile pepper; 2 tablespoons apple cider vinegar; 4-5 large dried apricots, rehydrated in warm water for 30 minutes; 2-3 tablespoons chamoy; 2 cups frozen mango chunks; 1 cup of freshly squeezed orange juice (about 3-4 large navel oranges); Chile lime salt, such as Tajín, to taste

Chamoy peach rings

510 · Jan 24, 2021 · Leave a Comment

Spicy peach rings soaked in chamoy and sprinkled with Tajín are an easy sweet and sour candy treat you can make at home.

Chamoy peach rings are just one of many variations of this popular Mexican candy. In Mexico, you can easily find them sold in street vendor stalls, grocery stores, and even high-end candy shops. It’s spicy, sweet, sour and tangy all at once—and completely addictive!

peach gummy rings soaked in chamoy and covered in tajín in a plastic container

If you love Mexican gummies with chamoy, you’ll definitely want to try my recipe for spicy mango gummies, too.

While there are plenty of mass-produced Mexican candies that fall into this same category, such as osos enchilados (chili and chamoy gummy bears) and pica fresas (a strawberry gummy with a chamoy candy coating), I prefer the homemade, small batch method so you can control exactly how sweet, sour or spicy you want your gummies to be.

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Nieve de piña con chamoy

11 · Sep 21, 2015 · 2 Comments

Whether you call it a nieve de piña, a raspado de piña or a chamoyada de piña, it doesn’t matter much. They’re all equally refreshing on a hot day and I’ve included directions for them all, made two ways!

Nieves and raspados are more or less the same: flavored shaved ice. And chamoyadas are in the same family, but made a little differently; usually they’re a slushy consistency and you drink them with a straw. I’ve included the directions for both below.

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Mangonada popsicles

292 · Jul 27, 2015 · 5 Comments

If you love a traditional Mexican mangonada, then you’ll love this spin on the classic recipe: mangonada popsicles!

mangonada popsicles displayed on a baking sheet and a plate with tajín chili lime salt for dipping

The mangonada is a quintessential Mexican treat made with mango, orange juice, chamoy and Tajín and it’s a popular snack or dessert with street vendors and neverías (ice cream shops) in Mexico. The sweetness of the mango and orange juice is contrasted by the sourness of the chamoy, and together they make a perfect marriage of what’s known as an “agridulce” (sweet and sour) flavor. Agridulce candies and treats, such as tamarindo con chile, are common and beloved all over the country.

I’ve used store-bought liquid chamoy in this recipe because it has a very fluid, runny consistency that perfectly drips down into the mold to give the popsicles the marbled look.

Liquid chamoy is available in most Mexican and Latin American markets in the U.S., usually found near the bottled salsas such as Valentina, Cholula and Tapatío. You can pour the chamoy around the rim of each mold to get it to drip down as directed in the recipe below, or you can put the chamoy in a small plastic chef’s squeeze bottle if you want more control.

Close-up of mangonada popsicles that are red, orange and yellow

The real variable in this recipe, though, is how much Tajín you sprinkle on top! The more Tajín you use, the more sour and salty flavor you’ll get. If you haven’t had a mangonada before, I’d recommend that you start with just a pinch of Tajín sprinkled on top in case the salty-sour experience isn’t really your thing.

RELATED RECIPE: Frozen orange slices with Tajín

I’ve used a popsicle mold from Amazon which makes 10 three-ounce popsicles and holds the sticks perfectly in place while in the freezer. If this recipe makes a little more than what will fit in your popsicle mold, you can drip some chamoy down the inside of a drinking glass and fill with the remaining orange, mango and lime mixture to have a little mangonada. Just add a straw and a sprinkle of Tajín on top and enjoy!

Mangonada popsicles

★★★★★ 5 from 3 reviews

Author: Maura Wall Hernandez
Prep Time: 15
Cook Time: 8 hours
Total Time: 8 hours, 15 minutes
Yield: 10 3-ounce popsicles 1x
Category: Dessert
Cuisine: Mexican

Print Recipe

Description

Make this fun spin on a traditional Mexican mangonada by adapting the recipe for your favorite popsicle mold!

Ingredients

Scale

2 cups fresh-squeezed orange juice (about 4 large Valencia oranges)
juice of 1/2 a medium lime
2 1/2 cups frozen mango chunks
1/3 cup store-bought liquid chamoy
Tajín, to taste

Instructions

Juice the oranges and lime.
In a blender, add orange juice, lime juice and frozen mango chunks. Blend on high until completely smooth. Set aside.
Measure out 1/3 cup chamoy. Pour a little chamoy (a few teaspoons) around the edges of each popsicle mold, allowing chamoy to drip down the sides and pool a little bit in the bottom of the mold.
Pour the mango mixture down the center of each mold, being careful not to let it disturb the chamoy dripping down the inside of the mold.
Put the top on the mold, add popsicle sticks and freeze for at least 8 hours.
To remove from mold, gently run lukewarm water over the bottom of the mold (opposite the sticks) to loosen the popsicles.
Sprinkle with Tajín to taste, or pour Tajín on a small plate and dip the tips of each popsicle in a little Tajín and serve.

RELATED RECIPE: Street food-style mango cups

How to make mangonadas

361 · Aug 20, 2014 · 8 Comments

A mangonada is a quintessential Mexican treat, made of mango, orange juice, chamoy and chile lime salt, and they’re sold just about everywhere from street vendors to neverías in Mexico.

This post is part of a compensated campaign with McCormick & Company but the recipe and opinions here are my own.

It’s very popular, especially in the warm weather months, as it resembles an American slushie. You can grab one to go on the street or enjoy it with friends in an ice cream parlor.

If you’ve been reading The Other Side of The Tortilla for awhile, you may remember I interviewed Chef Kevan Vetter about the 2013 McCormick Flavor Forecast and how global flavor trends were incorporating Mexican flavors and sensibilities on a worldwide scale. This year marks McCormick’s 125th anniversary of the company celebrating the role flavor plays in all of our lives, inspiring flavorful conversation and giving back to communities around the world.

I’m thrilled to see that this trend and interest in Mexican cuisine has been growing exponentially and is again incorporated in the most recent report. The McCormick Flavor Forecast 2014 report includes two flavor insights particularly suited to highlighting Mexican cuisine: A worldwide obsession with chilies and a growing taste for regional Mexican fare in North America. Of the Mexican flavors considered to be trending globally this year is chamoy, a sweet and spicy condiment made with apricot, lime, chiles and salt. Chamoy also happens to be a key ingredient in the mangonada.

Chamoy is a versatile condiment, as it can be used in both sweet and savory dishes; anything from a salsa for dipping fruit or making jicaletas (jicama popsicles) to marinating meats or using it as a meat glaze.

RELATED RECIPE: Mango and chamoy paletas

Although bottled chamoy can be found in most Mexican supermarket chains in the U.S. as well as for purchase online, I like to make my own so I know exactly what’s in it. Most of the commercially produced chamoy is loaded with sugar, preservatives and dyes. My version of chamoy uses apricot fruit spread (not jelly, jam or preserves) and natural ingredients so you can feel good about indulging in this treat. There are multiple brands that offer apricot fruit spread, which is more or less a jam or preserve made with little or no added sugar.

Ground ancho chile provides a subtle, earthy spice to this homemade chamoy without being overpowering. If you want to make your chamoy on the spicier side, you can add about 1/2 teaspoon more to the recipe below. And if you need to thin out the chamoy, you can add a little lime juice and store leftovers in the refrigerator. For a modern twist to the traditional mangonada, you can try substituting pineapple juice for orange juice.

Mangonada #recipe with homemade chamoy from theothersideofthetortilla.com #mexican #flavorstory @mccormickspice

2 votes

Mangonadas

Prep 35 mins

Total 35 mins

Author Maura Wall Hernandez

Yield 2 mangonadas

A traditional Mexican mango and orange juice slush with chamoy and chile lime salt, mangonadas are served everywhere from street vendors to neverías in Mexico and are very popular especially in the warm weather months.

Ingredients

For the homemade chamoy:

1/2 cup apricot spreadable fruit (not jelly, jam or preserves)
Juice of 1 lime
2 1/4 teaspoons McCormick Gourmet Collection ground ancho chile pepper
2 tablespoons apple cider vinegar
4-5 large dried apricots, rehydrated in warm water for 30 minutes

For the mangonadas:

2-3 tablespoons chamoy
2 cups frozen mango chunks
1 cup of freshly squeezed orange juice (about 3-4 large navel oranges)
Chile lime salt, such as Tajín, to taste

Instructions

For the chamoy:

Add 4-5 large dried apricots to a cup of warm water and allow to soak for 30 minutes to rehydrate. When the apricots are rehydrated, discard the water.
Add 1/2 cup spreadable fruit, juice of one lime, ground ancho chile pepper and apple cider vinegar to a food processor and run on high until completely smooth.

For the mangonadas:

Add 2 cups frozen mango chunks to blender and pour orange juice on top. Seal the top of the blender and blend on high until completely smooth.
Spoon chamoy around the inside of the glass, then pour the mango and orange juice mixture into the cup.
Top with more chamoy and swirl with a spoon.
Sprinkle chile lime salt on top and serve.

Notes

The prep time in this recipe includes 30 minutes of inactive prep time for soaking the dried apricots.

Cuisine Mexican

Mangonada paletas with a Zoku Quick Pop Maker

8 · Aug 31, 2013 · 3 Comments

Paletas are a serious weakness of mine. All summer, I’ve been testing dozens of flavors and the hardest part is always waiting for them to freeze. That’s why when several friends were telling me about the Zoku Quick Pop Maker, I knew I had to get one. Make single-serve popsicles with three different flavors at once? A dream. Do it in 7-10 minutes? Even better! I’ve been playing with it all summer and I’m finally ready to start sharing some of my tasty creations using this fun kitchen tool.

This post includes affiliate links to all the products used to make this recipe, which are available in El Mercadito, my Amazon aStore.

I’ve been experimenting with so many flavors, that I wanted to try something very classic and simple, similar to my mango con chile paletas recipe that I shared here a few summers ago. I can’t seem to eat enough mango this year, and I brought back a bottle of chamoy from Mexico when we visited earlier this summer. This recipe is similar to a mangonada or chamoyada, just blended together and frozen in paleta-form—but you’ll definitely recognize this classic Mexican flavor combination. I’ve started calling my Mexi popsicles made in my Zoku machine “Zokuletas” (insert cheesy grin here). Let’s see if we can make it catch on!…