Mangonada (Chamoyada)

Before you start

A mangonada, also called a chamoyada, is a Mexican frozen mango treat that sits somewhere between a drink and a dessert. Sweet mango slush is layered with chamoy, a tangy, salty, chile-spiked sauce, and dusted with chile-lime seasoning. Fresh mango cubes go on top, and a tamarind candy straw goes in the middle. Every spoonful mixes sweet, sour, salty and hot.

The texture is what makes it. The slush should be thick enough to hold a spoon upright, which comes from frozen mango rather than ice; ice dilutes flavor and turns gritty. Keep the liquid low when blending and add more only a spoonful at a time. Build the layers quickly so the chamoy streaks stay distinct.

Ingredients

• Mango slush400 g (about 3 cups) frozen mango chunks
• 120 ml (½ cup) mango nectar — or water for a less sweet version
• 30 ml (2 tbsp) fresh lime juice
• 1 to 2 tbsp sugar — only if your mango is tart
• Layers and topping90 ml (6 tbsp) chamoy sauce — store-bought or homemade
• 2 tbsp chile-lime seasoning — such as Tajín
• 1 ripe fresh mango — peeled and cut into 1 cm cubes
• 2 tamarind candy straws — optional

Method

1. Pour 2 tablespoons of chamoy onto a small plate and the chile-lime seasoning onto another. Dip each cup's rim in chamoy, then in seasoning.
2. Spoon 1 tablespoon of chamoy into each cup and tilt the cup so it streaks up the sides.
3. Put the frozen mango, nectar and lime juice in the blender. Blend on low, pressing down with the tamper, then raise the speed until it forms a thick, smooth slush, about 45 seconds. Add water a tablespoon at a time only if the blades stall.
4. Taste the slush and blend in sugar if needed. It should be bright and sweet, since the chamoy adds salt and sourness.
5. Fill each cup halfway with slush, drizzle in a tablespoon of chamoy and a pinch of seasoning, then fill to the top.
6. Pile the mango cubes on top, finish with the remaining chamoy and a dusting of seasoning, and push a tamarind straw down the center. Serve with a spoon right away.

Tips for success

• If your blender struggles, let the frozen mango sit at room temperature for 5 minutes before blending.
• Clear cups are worth it here. The red streaks against the orange slush are much of the appeal.
• Make it less sweet by blending with water or coconut water instead of nectar.

Substitutions

Frozen mango

Mango sorbet makes a smoother, sweeter base. Skip the sugar and use only 60 ml liquid.

Chamoy

In a pinch, stir 3 tbsp apricot jam with 1 tbsp lime juice, 1 tsp chile powder and a pinch of salt. It is a rough stand-in, sweeter and less sour than real chamoy.

Tamarind candy straw

A plain wide straw and a few pieces of tamarind candy on top give a similar flavor.

Variations

Fresa-nada

Use half frozen strawberries and half mango for a pink, tarter version.

Pineapple chamoyada

Swap the mango for frozen pineapple and top with fresh pineapple and chile.

Troubleshooting

The slush is runny

Too much liquid or ice was used. Add more frozen mango and blend briefly; serve in chilled cups.

The layers blur together

The slush is too thin or the chamoy was stirred in. Keep the slush thick and drizzle, do not mix.

It is too salty

Chamoy and seasoning brands vary. Use less on the rim and more fresh mango on top.

Storage

Eat straight away; it melts within 15 to 20 minutes. Leftover slush can be frozen in a covered container and re-blended with a splash of water. Keep opened chamoy in the refrigerator.