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mango ataulfo

Street food style mango fruit cups

7 · May 18, 2015 · 1 Comment

These street food style fruit cups made with mango, orange, lime juice and coconut are a healthy snack.

mango-orange-coconut-fruit-cup-tajin-recipe-TOSOTT

I love a good, healthy snack, and I’m always tempted to stop whenever I see a fruit cart on the street. Throughout Mexico, you’ll find these street food vendors with all different seasonal fruits that they’ll cut up and put in a cup and top with chile powder, Tajín, chamoy or some kind of bottled salsa.

RELATED RECIPE: Ensalada Xec (Mayan citrus and jicama salad)…

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Recipe, Snacks, Street food, Vegetarian/Vegetariano gluten-free, mango, mango ataulfo, oranges, vegan

Mango agua fresca

45 · Sep 2, 2013 · 3 Comments

Agua de mango is a popular agua fresca flavor in Mexico. Mangoes are high in fiber, packed with Vitamin A, C and E, have more than 25 kinds of carotenoids which help boost immunity, and can help lower cholesterol.

Ataulfo mangoes are best for this recipe because they are the sweetest variety and also least fibrous texture, which means you’ll discard less pulp.

auga de mango

Close substitutes or other names for this kind of mango can include Manila mangoes, honey mangoes or champagne mangoes.

Ataulfo mangoes are in peak season between March and June, but can often be found in stores all the way through December depending on the part of the country where you live.

Leave the mangoes out on the counter at room temperature for a few days if they’re firm at the time you buy them. You’ll know they’re ripe and ready to use when the skin gives a little when you press it and/or the skin starts to wrinkle slightly. If the skin is already wrinkled when you buy them, they’re ready to use immediately.

This variety of mango is less fibrous than the Tommy Atkins (green with red blush) variety, and therefore is more ideal for making aguas frescas.

If you like this recipe, you may also like my agua de fresa y mango recipe (strawberry and mango).

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Mango agua fresca

  • Author: Maura Wall Hernandez
  • Prep Time: 20
  • Total Time: 20 minutes
  • Yield: 5 cups 1x
  • Category: Drinks
  • Cuisine: Mexican
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Description

Ataulfo mangoes are best for this agua fresca recipe because they are the sweetest variety and also least fibrous texture, which means you’ll discard less pulp.


Ingredients

Scale
  • 2 Ataulfo or Manila mangoes
  • 3 1/2 cups cold water
  • 3 tablespoons natural cane sugar (such as Zulka azúcar morena)

Instructions

  1. Peel the mangoes and remove all the flesh from the pit. Put the flesh directly into a blender or food processor. Squeeze the juice out of any remaining flesh on the pit that is too difficult or rough to cut away from the pit.
  2. Add 3 tablespoons of cane sugar and 3 1/2 cups of cold water to the blender or food processor and puree until completely smooth.
  3. Place a fine-mesh strainer or sieve over a pitcher and pour the contents of the blender through the sieve. You should only end up discarding about 2 tablespoons or so of the fibrous pulp left behind from the mango flesh.
  4. Serve over ice if serving immediately, or refrigerate. Will last about 4-5 days in the refrigerator.

Notes

Serve over ice. If you don’t consume it all, you can refrigerate the rest of the pitcher for up to four days. Remember to stir the agua fresca well because the mango puree will separate slightly when at rest.


Nutrition

  • Serving Size: 1 cup

Keywords: mango

Did you make this recipe?

Tag @maurahernandez on Instagram and hashtag it #TOSOTT

Try more of my aguas frescas recipes:

Agua de jamaica | Agua de mandarina | Agua de melon | Horchata | Agua de tuna roja (red prickly pear) | Agua de piña | Limonada

Try more of my mango recipes: 

Mangonada paletas | Mango and peach paletas | Paletas de mango con chile | Guacamole with mango and pomegranate seeds

Aguas frescas, drinks, Recipe agua fresca, aguas frescas, mango, mango ataulfo, Zulka

Mango and peach paletas

9 · Aug 21, 2013 · 10 Comments

I’ve been absolutely obsessed with testing paleta flavors all summer, partially because of my access to such a wide variety of fresh fruits in Southern California for months on end, and partially just because I have an inner-kid who still remembers the excitement I felt from hearing the jingle of the bell on the paletero’s cart. This mango-peach paleta recipe has been a mega-hit both in my household and with my office mates who got to taste them when I brought them to work for an afternoon snack to share last week.

mango peach paletas…

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Dessert, Popsicles, Recipe durazno, gluten-free, la lechera, mango, mango ataulfo, mango manila, Melissa's Produce, paletas, peach, receta vegetariana, sweetened condensed milk, vegetarian, Zulka

Agua de fresa y mango

2 · Apr 8, 2013 · 5 Comments

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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Aguas frescas, drinks, MexMonday, Recipe agua fresca, Colima, fresas, mango, mango ataulfo, mango manila, National Strawberry Month, strawberries, Zulka

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¡Bienvenidos!

Hi, I'm Maura Hernández. Welcome to my kitchen! I'm an award-winning food and travel blogger, recipe developer, and former journalist sharing my passion for all things Mexico. Married to a Chilango, I've traveled Mexico extensively over the last 15 years. Here, you'll find a mix of traditional and modern Mexican cooking, along with my advice on where to eat, stay and play on your visit to Mexico! READ MORE

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