Mangonada

Takes , serves 64 ounces or 8 -8oz portions (if wanting to do 12oz portions this recipe will yield 5 each with a little extra).

  1. Wash, peel and clean mango flesh off of seed and dice medium.  Reserve 1 cup of diced mango for garnish the place the remaining dice onto a wax or parchment paper lined cookie tray and partially freeze the mango for about 1-1½ hours. Blend water and agave together.
  2. Make in batches by placing icy mango dice, water-agave nectar blend and fresh squeezed lime juice, and then ice into a blender. Blend until smooth and slushy.
  3. Add 3/4 tablespoons (reserve the other ¼ to garnish top) of chamoy and 3/4 teaspoon of Tajin to each glass. Swirl the chamoy up the side of each glass then sprinkle in the Tajin.
  4. Pour the icy and slushy mango mixture into each glass and top with the remaining fresh diced mango, more chamoy, and a sprinkle of tajin seasoning.
  5. Serve immediately with Tamarindo rolls/straws.

Recipe courtesy of Chef Dave Woolley

Mangonada

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