Mangonada
Recipe courtesy of the National Mango Board
Ingredients
- 1 cup fresh mango cubes plus 5-6 cubes for garnish, divided
- 2 ounces fresh mango nectar
- 1/2 ounce lime juice
- 2 cups ice
- 1/2 ounce agave nectar
- 2 tablespoons Tajín Fruity Chamoy Hot Sauce plus 2 ounces for garnish, divided
- 1 tablespoon Tajín Clásico Seasoning for garnish
- 1 tamarind candy for garnish (optional)
Instructions
- Measure 1 cup mango cubes, mango nectar, lime juice, ice and agave nectar into blender cup. Blend until smooth.
- In separate small dishes, add 1 ounce hot sauce and 1 ounce seasoning.
- Dip rim of 14-ounce Collins glass into hot sauce then seasoning to coat. Drizzle remaining hot sauce along inside of glass.
- In glass, pour 1 tablespoon chamoy sauce followed by blended Mangonada. Top with remaining fresh mango cubes and sprinkle with additional seasoning. Add tamarind candy to glass, if desired.