Sweet n' Spicy Mangonada
My mouth starts watering as soon as I think of tamarind! The sour and tangy fruit is popular in Southeast Asian and Latin cuisine. Since tomorrow is Cinco de Mayo, why not honor the popular day with a special summer drink because we could use any celebration during these challenging times. I had an “Omg” moment when I added whip cream on top - that’s my ice cream hack version of mangonada, and I wasn’t disappointed! Below is the easy recipe Mangonada smoothie. Don’t have a tamarind coated straw? No worries, I got you covered.
Mangonada Smoothie
prep: 15 min
Ingredients:
Mango smoothie:
2 cups frozen mango chunks
2 cups orange juice
lime juice (optional)
extra mango chunks/slices to garnish (optional)
Sweet & Sour Syrup Sauce:
2/3 cup Sour Soup Base Mix Concentrate (Por Kwan Thai brand)
1/2 cup coconut brown sugar
1 TBSP maple syrup
chili powder
To make your own homemade tamarind straw, click here
Directions:
To make the sauce for both tamarind straw and “chamoy” sauce, boil the remaining ingredients for about 5 minutes. After the sauce cools down, pour it into a heat-safe tall glass or container. Dip straw ( I prefer reusable silicone straws) into the glass filled with sauce. Next, prepare a plate with chili powder and roll your straw on it to cover the straw with the chili powder. Freeze it for 10-15 minutes. Use some of the extra dipping sauce to make your “chamoy” sauce by adding some lime juice, chili powder, and red food coloring ( I prefer Watkins’s Natural Coloring). For more authentic taste, use Apricot jams.
To make the smoothie, combine smoothie ingredients in a NutriBullet or blender and blend until smooth. To assemble smoothie, be creative, and pour some “chamoy” sauce into a mason jar or glass, then add mango smoothie. Top with extra mango chunks and pour more sauce on top. Sprinkle with chili powder.
To make your own homemade tamarind straw, click here