mango

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

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

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.

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)…

Mango cantaloupe paletas with chile powder

4 · Sep 13, 2014 · 5 Comments

Mango and cantaloupe are a great combination not only because they’re both at peak availability during the summer, but also because both fruits are sweet enough when ripe that they don’t need to be sweetened with sugar to make juices or other treats like popsicles.

These mango cantaloupe popsicles are keeping me in denial about the end of summer drawing near.

I really love these popsicles because they’re not syrupy sweet like store-bought popsicles, and the chile powder in the fruit mixture adds just the right amount of heat so that they’re still kid-friendly. Optionally, if you like, you can also sprinkle or dip the popsicles in some more chile powder before eating to add extra spicy flavor. …

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

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.

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).

Mango agua fresca

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

Print Recipe

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

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.
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.
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.
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

Try more of my aguas frescas recipes:

Try more of my mango recipes:

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

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!…

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 …

Guacamole with mango and pomegranate

8 · Jul 30, 2013 · 6 Comments

You may remember from a recent post that my family goes crazy for fruity guacamole. That’s why, when I hosted an #iloveavocados live party with Avocados From Mexico, I wanted to make another version of my fruity guacamole with one of my favorite fruits: Mango. I love to experiment with lots of different sweet and savory guacamoles and this version with mango, pomegranate seeds, red onion and serrano chile is one of my absolute favorit

My guests practically licked the bowl clean and there may have been some arguing over who got the last scoop. Another sure sign that the recipe was a success: Some of the guests sent tweets or posted on Facebook the next day that they wished they could have some more!…

Agua de fresa y mango

1 · 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.

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….

Wordless Wednesday: Mango for breakfast

0 · May 16, 2012 · 4 Comments

It’s that time of year here in Chicago when the supermarkets seem to be overflowing with ripe mangoes. I bought some mango de manila over the weekend (a yellow-skinned variety) and ate it for breakfast with a little squeeze of lime juice.

How do you like to incorporate fresh mangoes into your diet?

Paletas de mango con chile

7 · Jun 24, 2011 · 1 Comment

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!

[youtube]http://www.youtube.com/watch?v=_MdGPkxkE2Y[/youtube]

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

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.
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.
Put the mango flesh (which should be about 2.5 cups) into the blender with the lime juice, sugar syrup and chile powder.
Pulse on low for 10-15 seconds so that you get a puree that has some small mango chunks in it.
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).
Once they’re frozen through, run the bottom of the mold under warm water just long enough to loosen them from the mold.

https://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.