I visit mexico often and love a mangonada on a hot day. I made individual sized portions in mason jars and put them in the freezer.
I had a bunch of very ripe mangos and my made mango sorbet in my ice cream maker and churned for 15 mins.
fresh mango puree
lime zest
lime juice
granulated sugar
mango juice
for the mangonada – I swirled the mason jars with chamoy and layered the cups with mango sorbet, chamoy and tajin. Enjoy!
by Serious-Cranberry-87
3 Comments
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Did you use a specific chamoy?
Looks amazing! Would you mind sharing the exact ratios you used to make the mango sorbet? I’d like to try making it with the extra mangos we have at the house. Love that it is mango season at the moment, we made a mango sago this afternoon for a snack…