653.Mangonada/ Chamango Slush
Theme: Explore Latin American Cuisine
BM #77 Week 2 Day 1
Its my first time to join the Blogging Marathon. I’ve known about this group for quite a while as I follow most of the members. However, all this time I did not join the group as I found that perhaps blogging 6 new recipes in a month on specific days is a big challenge. However, I’ve just taken the plunge and am going to try out the waters.
So what is this group all about? Well, it was started by Srivalli who blogs at Cooking for all Seasons and at Spice your life. Members blog for any 2 weeks but for 3 consecutive days on chosen themes. For my first theme I chose to explore Latin American cuisine and you’ll be surprised how many different varieties these countries have to offer. I wanted to make every veggie dish possible but was limited to the availability of ingredients.
My first choice for the Latin American Cuisine is a Mangonada or Chamango. Can you see the word mango in it? These can be made into a cold drink, cocktail, popsicles, sorbets etc etc. So what’s unique about this mango dish you may ask as we all make all the above in our own style or traditional style? The secret ingredient here is the chamoy sauce or dipping sauce that is readily available in the markets in Mexico. However, I had to make the sauce at home. The traditional sauce involves soaking sweet dried fruit like plums or apricots and cooking it till its all mushy.The dried red chillis too are soaked and then ground with the mushy sweet mixture.Usually ancho chilli is used. Ancho chilli is dried poblano chilli which is mild. However the easier version is to use either mango, apricot or pineapple jam (jelly) and blend it with chilli powder and lime juice.This versatile sauce is used to drizzle on ice creams, sorbets, fruits or used as a dip(nachos, veggie or fruit sticks cubes), used to glaze meat dishes or used as a marinate.
If you are a big fan of mangoes served with a bit of salt and chilli powder then you will love Mangonada or Chamango.It is a typical Mexican drink made from mangoes, chamoy sauce and served with a tamarind straw during the hot season. It is sold in some form as a street snack. I, however made a mangonada slush. Notice that the tamarind stick is missing 😉
MANGONADA /CHAMANGO SLUSH
2 cups of ripe mango cubes (1 large mango)
1 cup fresh orange juice
4 tbsp chamoy sauce
For the chamoy sauce:
½ cup apricot, mango or pineapple jam (jelly)
2 tbsp fresh lime juice
1 tsp ancho red chilli powder ( I used Kashmiri Red Chilli powder)
¼ tsp salt
Preparation of the Chamoy Sauce:
- Put all the ingredients in a tall container and blend it with a hand blender or use your blender jug. The sauce should be thick but smooth.
- Keep it on the side till required.
- Freeze the mango cubes. The best way to freeze them is to layer the mango cubes on a tray and freeze.
- Put the frozen mango cubes and fresh orange juice in a blender. Process till you get a smooth slush.
- You may need to use a spatula to push down the cubes to process it easily.
- Spoon 2 tbsp each of the chamoy sauce into 2 tall glasses or ice cream bowls.
- Top it up with the mango orange slush.
- Sprinkle the top with some chilli flakes or add more sauce.
- Serve immediately.
- If the slush melts quickly because of the heat, put it in the freezer for 15-20 minutes.
- Add sauce according to your taste.