Mango chamoy! Who knew that it would be this easy to prepare at home? What is chamoy exactly? The flavor and texture is unique. A balance of sweet, salty, acid and in some cases, spicy. I wouldn’t put it under the salsa category, even though it make resemble one at times. Most often you will see chamoy squeezed onto antojitos (snacks) such as fresh fruit, Mexican style candy and now cocktails of all kinds. Definitely more than just your average condiment, but essential when it comes to those Mexican snacks I have enjoyed since childhood.
VIDEO GLITCH!
Several months back I discovered that all of the videos on my blog had broken links! Panic mode!! After stressing for several weeks going back and forth with the blog techs, there was nothing that could be done. Slowly I am going through each post reloading the videos in a manner that works. Time consuming, but the videos are key to bring the recipes to life! I am happy to share these videos with you all today.
Jamaica, Hibiscus is the star ingredient!
Dried hibiscus comes from the sabdariffa plant. The dried flowers are tart and most often used to prepare teas and agua fresca. But did you know that the softened hibiscus flower when chopped and cooked flower makes the most delicious filling for tacos dorados and quesadillas? I prepare a pork mole with hibiscus blended into the mole sauce and it’s so delicious!
Mango Sorbet With Chamoy!
Sorbet is very easy to prepare! Swirl in some homemade chamoy and chile lime seasoning and enjoy! I saw this sorbet go viral on social media from a chain store and I knew I had to attempt to prepare it.
Fruits like mango, pineapple, apricot and peach are ideal for preparing this type of sorbet!
Tamarindo soda. Tamarind fresh water!
Mango Chango
I have enjoyed chamoy sauce since I was a kid! Delicious for dipping chicharrones, fresh fruit, cocktails and so much more!
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Servings: 3 pints
Ingredients
- 1 c dried hibiscus 43 gr
- 1/3 c craisins 48 gr
- 1 large mango 267 gr
- 1 Large Chile Width 24 gr
- 12 Tree Chile 6 gr
- 1/3 c Chile Limón Seasoning
- Juice of 1 large lime 2 c Jamaica water
- 1 cup of the cooking water from Chiles and/ mango
- Salt to taste
Instructions
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Transfer the dried hibiscus to a saucepan. Cover with 3 c of water. Bring up to a boil at medium heat. Reduce heat and simmer for 5 minutes. Remove from the heat.
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In another saucepan add the cubed mango, craisins and dried Chiles. Cover with 4 c of water. Bring up to a boil at medium heat. Reduce to a simmer and cook for 10 minutes.
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When ready drain out the liquid from the jamaica. Give the jamaica a quick rinse under cool water. Reserve both.
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Remove all the mango and Chiles from the pot. Reserve 1 c of the cooking water.
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When ready, to the blender add the jamaica, fruit, Chiles, chile limón, lime juice, 2 c agua de Jamaica, 1 c cooking water and salt to taste. Blend in high until very smooth. If you don’t have a power blender, you may need to blend longer.
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Transfer to a saucepan and cook at medium heat for 10 minutes. Taste for salt. Once cooled, transfer to glass jars. It will keep in the refrigerator for a few
Notes
1 lb tamarind pods, shells removed
8 c of water
Sugar, to taste
Chamoy for the rim of the glass
Tajin chile lime seasoning
Ice
Fresh lime Juice from 1/2 a lime
Topo Chico Mineral Water
Dip the rim of the glass in chamoy. Then dip in the tajin. Add fresh lime juice to the bottom of the glass. Add a pinch of salt. Add ice. Fill 3/4 of the way with tamarind agua fresca. Fill the rest of the way with topo chico. Stir and enjoy!
Mango Sorbet
1 1/2 lbs frozen Mango
1/2 C AGAVE SYRUP
1 oz fresh lime juice
Charome
Starch
Combine the chopped frozen mango with the syrup and fresh lime juice in the blender jar. Secure the lid. Blend on high until until smooth. Transfer to a freezer safe storage container. Swirl in some tajin and chamoy. Cover and keep frozen until ready to serve.
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