Chamoyada

Chamoyadas originated in Mexico and are commonly made with fresh mangos and chamoy sauce. I used fresh mangoes and pineapple juice for an added tropical twist. I always garnish with a tamarind straw, but due to the Coronavirus pandemic, I could not find them at my local Mexican store. Top with fresh cubed mangoes if desired.


Recipes · Cuisine · Latin American · Mexican


Prep Time: 10 mins
Total Time: 10 mins
Servings: 1

Ingredients

Ingredients List

  • 1 cup fresh or frozen mango cubes

  • 1 (6 ounce) can pineapple juice

  • ½ lime

  • 2 teaspoons chili-lime seasoning (such as Tajin®)

  • 2 tablespoons chamoy (Mexican chili fruit condiment)


Directions

  1. Combine mango and pineapple juice in a blender; blend until smooth. Set aside.

  2. Rub lime wedge around the rim of a glass, then dip in 1 teaspoon chili-lime seasoning. Juice lime into the glass; add 1 tablespoon chamoy and remaining 1 teaspoon chili-lime seasoning. Pour 1/2 of the mango-pineapple mixture into the prepared glass. Add remaining 1 tablespoon chamoy sauce and top with remaining mango-pineapple mixture.


Nutrition Facts (per serving)

Nutrition Facts
233 Calories
2g Fat
58g Carbs
2g Protein


Prev   Next