chamoy

When the summer sun screams across Mexico’s city streets and sandy beaches, mangonadas come to the rescue. Also called chamangos, they can be made with any combination of mango sorbet, chopped fresh mango or mango purée, and may or may not be spiked, but they’ll always contain the salty, spicy and tangy flavors of Tajín and chamoy. Tajín, a chile-lime salt, is a delicious addition to sweet and savory foods alike. Its sister condiment, chamoy, is traditionally made from fermented fruit, salt, sugar and chiles. Depending on your location, you can find Tajín, chamoy and tamarind straws — their sour, chewy coating adds an extra tickle of tartness — at supermarkets or Latin American grocers; all three are available online.

Mangonada

sugar,

lime juice (from 2 fresh limes)

water,

silver tequila or rum (optional)

Tajín,

tamarind candy straws (optional)

Place 5 cups mango in a blender, reserving the remaining mango. Add the sugar, lime juice and 3/4 cup cold water to the blender, and blend on medium-high speed until puréed. Blend in tequila or rum, if using. Blend in additional water, adding 1/4 cup at a time, until mango mixture reaches the desired consistency.

Chill mango mixture, covered, in refrigerator until ready to serve. For a colder mangonada, transfer mixture to the freezer until it reaches the consistency of a slushy.

To serve, pour or scoop about 1/2 cup of mango mixture into each of four 16-ounce glasses. Add about 1/3 cup reserved mango to each glass, followed by 1 1/2 to 2 tablespoons chamoy and a generous sprinkle of Tajín. Repeat with the remaining mango mixture, mango pieces, chamoy and a final sprinkling of Tajín on top. Garnish each glass with a tamarind candy straw, if using, and a spoon. Serve immediately.

Chamoy candy turns bold and intense Mexican flavors into tasty, bite-sized treats. Spicy, tangy, sweet, salty, and umami flavors will give your taste buds a run for their money!

Chamoy Candy (Dulces Enchilados)

chamoy (0.06)

sugar

chile-lime seasoning (0.02)

Peach rings

Skittles

Sour Patch Kids

Swedish Fish

Jujubes

First, combine the powdered sugar and chamoy together in a bowl. Mix until no clumps remain.

Add about 70 grams of candies to a container with 1-2 teaspoons of chamoy mixture. Close the lid and shake to combine.

Mix in 1-2 teaspoons of chile-lime seasoning per container. Continue this process until you run out of candies. Happy eating!

https://embed.mediavine.com/videos/r4znfyynwfrn5qglpv58

Chamoy candy takes bold and intense Mexican flavors and turns them into tasty, bite-sized treats. Spicy, tangy, sweet, salty, and umami flavors will give your taste buds a run for their money.

How to make chamoy in just minutes - prepare this flavorful condiment with just eight simple and delicious ingredients! This chamoy recipe is fast, simple, full of amazing flavor, and can be used in tons of ways!

How to Make Chamoy

6.6 oz dried apricots (1 cup)

6.2 oz prunes (1 cup)

oz dried hibiscus flower (1 cup)

oz sugar (1/4 cup)

lime

salt

water

tajin (or chili powder)

0.1 oz dried chili (2 medium ones, optional

Place the dried fruit, hibiscus flowers, dried chilies (if using), and water in a saucepan. Bring to boil then reduce and simmer for 15-20 minutes. 

Remove from the heat and let cool down for 10-15 minutes. You can add the sugar now, so it dissolves more easily in the hot mixture.

Place the mixture in a blender and blend to a smooth consistency. Add the lime, salt, and tajin and blend again.

Pass through a fine-mesh sieve to remove any pulp.

Keep it in an airtight glass container in the fridge (up to 2 months) or freezer (up to 6 months).

A spicy muddled jalapeño margarita with a Chamoy and Tajin rim.

Spicy Jalapeño Margarita

Silver Tequila

Cointreau

juice of 1 lime

jalapeño

Chamoy,

Tajin,

In a cocktail shaker add jalapeño slices, tequila,...

In a cocktail shaker add jalapeño slices, tequila, Cointreau, and lime juice.

Muddle with a wooden cocktail muddler to break...

Muddle with a wooden cocktail muddler to break up the jalapeño and infuse the tequila.

Fill shaker with ice and shake until well...

Fill shaker with ice and shake until well chilled.

Dip the rim of cocktail glass in Chamoy...

Dip the rim of cocktail glass in Chamoy sauce and then in Tajin.

Fill with ice and fresh slices of jalapeño.

Strain margarita into prepared glass, discarding the muddled...

Strain margarita into prepared glass, discarding the muddled jalapeño and old ice.

Top 4 chamoy recipes from across the web

The most viewed chamoy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mangonada

Chamoy Candy (Dulces Enchilados)

How to Make Chamoy

Spicy Jalapeño Margarita

Top 4 chamoy recipes from across the web

The most viewed chamoy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mangonada

Chamoy Candy (Dulces Enchilados)

How to Make Chamoy

Spicy Jalapeño Margarita

The most viewed chamoy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine