A mangonada is like an ice drink, you can drink it with a straw but it can also be eaten with a spoon. The drink has two main ingredients, mangoes and chamoy sauce, which is a sweet and spicy sauce made from apricots and chillies.
A simple recipe is to get:
•1 lb. Ripe or canned mangoes
•3 tbsp sugar
•½ - 1 cup water
•Limes
•Chilli powder (optional)
•Salt to taste
Put the mangoes, sugar, and water in a blender. Blend until pulpy. Add more water if necessary. Pour mixture in 8oz. Disposable plastic cups. Leave in freezer until freezing begins. Place 1 Popsicle stick in the middle of each cup, and leave in freezer until fully frozen. Remove mangonada from cup. Squeeze lime juice on top. Sprinkle with salt and chilli powder.
Mangoes are a tropical fruit, native to India. The many different varieties of the ripe fruit can be found in varying sizes and colours, ranging from red, orange, yellow and green.
When choosing the right mango for a mangonada, the colours of the mangos can be deceiving to the eye as there are many different colours that signify ripe fruit, but the smell of a ripe mango should be a sweet aroma and a ripe mango should become slightly indented when light pressure is placed on it.
Mangoes are a rich source of phytochemicals, antioxidants, and pre-biotic dietary fibre. The fruity pulp contains many of the essential vitamins and minerals, including Vitamins A, C, E, B6, K as well as potassium, copper, and many amino acids. The peel contains even more nutrients, including carotenoids and polyphenols and Omega-3 and Omega-6 polyunsaturated fatty acids. Researchers have found that an extract taken from mango peel actually inhibits prostate and skin cancers in the laboratory.
A simple recipe is to get:
•1 lb. Ripe or canned mangoes
•3 tbsp sugar
•½ - 1 cup water
•Limes
•Chilli powder (optional)
•Salt to taste
Put the mangoes, sugar, and water in a blender. Blend until pulpy. Add more water if necessary. Pour mixture in 8oz. Disposable plastic cups. Leave in freezer until freezing begins. Place 1 Popsicle stick in the middle of each cup, and leave in freezer until fully frozen. Remove mangonada from cup. Squeeze lime juice on top. Sprinkle with salt and chilli powder.
Mangoes are a tropical fruit, native to India. The many different varieties of the ripe fruit can be found in varying sizes and colours, ranging from red, orange, yellow and green.
When choosing the right mango for a mangonada, the colours of the mangos can be deceiving to the eye as there are many different colours that signify ripe fruit, but the smell of a ripe mango should be a sweet aroma and a ripe mango should become slightly indented when light pressure is placed on it.
Mangoes are a rich source of phytochemicals, antioxidants, and pre-biotic dietary fibre. The fruity pulp contains many of the essential vitamins and minerals, including Vitamins A, C, E, B6, K as well as potassium, copper, and many amino acids. The peel contains even more nutrients, including carotenoids and polyphenols and Omega-3 and Omega-6 polyunsaturated fatty acids. Researchers have found that an extract taken from mango peel actually inhibits prostate and skin cancers in the laboratory.