Mangonada
Serves: 1
Tools
- 1 cutting board
- 1 sharp knife
- 1 wide cup
Ingredients
- 1 large mango
- 1 tamarind stick
- Gaspachos chile, lime & salt mix
- Chamoy sauce
Preparing the mango
- Pick a large mango. We used a Kent mango for this recipe.
- Wash, rinse and cut a thin slice from each end of the mango.
- Stand your mango on your cutting board using the wider end as a base. Peel from top to bottom.
- Curve the knife to align with the mango and peel off all the mango.
- Stand the mango and position your knife to one side of the seed, slice down lengthwise along each side.*Note: If your knife hits the seed, move it slightly away from the center and slice down again.
- Cut the narrow sides of the mango. Follow the curve of the mango as you slice down to get all of the mango.
- Cut your mango into 1 to 2 inch pieces.
shop glassware
Preparing the mangonada
- Make a Chamoy ring around your cup.
- Sprinkle chile.
- Add your mango. Repeat the process as many times as you want to create multiple layers of chili.
- Add the tamarind stick and enjoy
other posts you may love...
Book a Free Travel Consultation
Mexico in My Pocket has just launched a new consultation service for anyone looking for some help planning their next Mexico vacation. Our goal is to create a custom itinerary that will give you incredible memories!
Leave a comment