Mexican Mangonada

How to make Mexican Mangonada

Prep Time: 10 minutes        |        Cook Time: 10 minutes        |        Serves: 4

Ingredients

Chamoy sauce:

• 1 cup sultanas
• 1½ cups water
• 3 tbsp White Mill caster sugar
• 1 tsp Stonemill chilli flakes
• ½ tsp Stonemill sea salt
• 1 half lime, juiced

Chilli salt:

• 1 tsp Stonemill chilli flakes
• ½ tsp Stonemill paprika
• 1 tsp Stonemill sea salt
• Grated rind of half a lime

Mango drink:

• 2 cups Orchard & Vine frozen mango, or fresh mango, plus extra cubes, to serve
• ¾ cup ice
• 1 cup water
• 1 tbsp White Mill caster sugar
• 1 lime, juiced

Method

1. In a small saucepan, combine chamoy sauce ingredients. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the ingredients soften and water is slightly reduced.
2. Cool, then transfer to a small blender, or blitz with a stick blender. Add the lime juice and process until smooth. Thin with water as needed.
3. Combine chilli salt ingredients. Set aside.
4. Combine mango, ice, water and the juice of 1 lime in a blender, then blend until smooth.
5. On a small plate, tip out some of the chilli salt mix, rub the rim of the glasses with a little lime juice. Dip the rim of the glass into the chilli salt. Add a tablespoon of chamoy sauce around the inside edges of prepared glasses. Fill with ice and pour in blended mango drink. Top with extra chopped mangoes and serve.