MEXICAN MANGONADA Apr 20 Written By Summer Ahmed https://www.youtube.com/shorts/wkhgeNmwiKoPrintWith ImageWithout ImageMEXICAN MANGONADA Yield 6-8Prep time10 MinTotal time10 Min Ingredients 32 oz bag frozen mangos60 oz mango pulp of choice2-3 limes, juicedchamoytajintamarind candy stick, for garnish InstructionsStart by adding frozen mango chunks to a blender. Pour in mango pulp or nectar to help it blend.Squeeze in fresh lime juice and blend until smooth and thick, similar to a slushy consistency. For this amount, I had to do two rounds of blending.Drizzle chamoy along the inside of a glass or add a small amount to the bottom.Pour in a layer of the mango mixture. Add a thin layer of chamoy, then sprinkle a pinch of tajín.Add another layer of mango mixture. Finish with more chamoy on top and enjoy!Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance ramadandrinks Summer Ahmed
MEXICAN MANGONADA Apr 20 Written By Summer Ahmed https://www.youtube.com/shorts/wkhgeNmwiKoPrintWith ImageWithout ImageMEXICAN MANGONADA Yield 6-8Prep time10 MinTotal time10 Min Ingredients 32 oz bag frozen mangos60 oz mango pulp of choice2-3 limes, juicedchamoytajintamarind candy stick, for garnish InstructionsStart by adding frozen mango chunks to a blender. Pour in mango pulp or nectar to help it blend.Squeeze in fresh lime juice and blend until smooth and thick, similar to a slushy consistency. For this amount, I had to do two rounds of blending.Drizzle chamoy along the inside of a glass or add a small amount to the bottom.Pour in a layer of the mango mixture. Add a thin layer of chamoy, then sprinkle a pinch of tajín.Add another layer of mango mixture. Finish with more chamoy on top and enjoy!Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance ramadandrinks Summer Ahmed
