Chamoyada recipe

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Ingredients

1 cup diced fresh mango, frozen
1 (6 ounce) can pineapple juice
½ lime
2 teaspoons chili-lime seasoning (such as Tajin®)
2 tablespoons chamoy (Mexican chili fruit condiment)

Nutrition Info

232.5 calories
carbohydrate: 57.5 g
cholesterol: : -
fat: 1.7 g
fiber: 6.3 g
protein: 1.7 g
saturatedFat: 0.1 g
servingSize: -
sodium: 968.3 mg
sugar: 44 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine frozen mangoes and pineapple juice in a blender, blend until smooth.

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

Recipe Yield

1 chamoyada

Recipe Note

Chamoyadas originated in Mexico and are commonly made with fresh mangos and chamoy sauce. I used fresh frozen mangoes and pineapple juice for an added tropical twist. I always garnish with a tamarind straw but due to the Coronavirus pandemic, I was unable to find them at my local Mexican store. Top with fresh cubed mangoes if desired.

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