Prep time:
2 minutes
|
Cook time:
2-3 minutes
|
Total time:
5 minutes
Cool down this summer with this frozen, Mangonada mocktail made with Bubbies Dill Pickle brine and other real ingredients.
Ingredients
For the chamoy sauce:
- 1 medium-size apricot
- 1 large peach
- ½ cup of dried apricots (unsweetened)
- 4 dried chile de arbol chilis (adjust to your heat preferences)
- ¼ cup of mango juice
For the mango smoothie:
- 1 ½ cups of frozen mangoes
- 1/4 cup of mango juice (more or less for thicker or thinner consistency)
- 5 tbs of Bubbies Dill Pickle brine
- ½ of a lime juice
For garnish:
- Cubed mangoes
- Sliced pickles
- Chili-lime-salt seasoning (Tajin is a popular brand)
Note: This recipe does not include a tamarind straw, which is typical for mangonadas. You can make this from scratch yourself or buy it ready-made.
Directions
- Chop up dried apricots and dried chilis and put in a bowl with water to soak for about 5 minutes.
- Cut up peach into cubes and place in blender.
- After 5 minutes, remove apricots and chilis from water and place in blender.
- Pour mango juice into blender and blend on high for 2-3 minutes stirring as needed.
- When contents are smoothie/juice consistency, remove from blender and set aside.
- Wet the brim of the cup of your choice with water or lime.
- Sprinkle chili-lime-salt seasoning on brim. It might be easiest to place some on a plate and turn cup upside down.
- Drizzle mangonada concoction onto the sides of the cup with desired amount.
- Fill cup up with mango smoothie.
- Put in garnish and straw
- Enjoy!
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