Ginger Mangonada
Ingredients
MANGO-TURMERIC SORBET
- 7 lbs Diced Fresh Mango (21 Cups)
- 2 cup Orange Blossom Honey
- 2 tbsp Ground Turmeric
- 2 cup Mango Nectar
MANGO-GINGER SMOOTHIE
- 12 Diced Fresh Mango (32 Cups)
- 1/2 cup Fresh Lime Juice
- 8 cup Mango Nectar
- 1/2 cup Finely Grated Ginger
GARNISH
- 8 cup Crushed Ice
- 1 cup Tajin Seasoning
- 16 each Banderillas (Tamarind Candy Straws)
- 1.5 cup Chamoy Sauce
- 16 each Candied Ginger Slices
- 2 cup Immunity Booster Beverage Syrup
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Instructions
MANGO-TURMERIC SORBET
- Combine the mango, turmeric, honey, and mango nectar in a blender and blend until smooth.
- Pour the liquid into a 4-inch-deep half hotel pan and freeze until solid.
MANGO-GINGER SMOOTHIE
- Working in batches, combine the frozen mango, mango nectar, lime juice, and ginger in a blender and blend until smooth.
- Divide mixture into pitchers and hold in the refrigerator until ready to serve.
MANGONADA AND GARNISH
- Immediately before serving, blend each 1½-cup serving of smoothie with ½ cup of crushed ice.
- Place the Tajin seasoning and chamoy in containers appropriate for rimming the glasses you are using to serve your mangonada. Press the rim of the glass firmly first into the chamoy and then into the Tajin. Press and twist to completely coat the rim of your glassware.
- Pour the prepared Mango-Ginger Smoothie into the glass and top with a #8 scoop (1/2 cup serving) of Mango-Turmeric Sorbet.
- Garnish each glass with a slice of candied ginger and a tamarind candy straw.
- Pour 1 ounce of immunity boost beverage syrup over the sorbet to float on top of the smoothie.
- Serve Immediately.
Categories: Drinks
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