Other

Frozen Mezcal Mangonada

Photo by Kevin Marple

Food Culture of the South

recipe heading-plus-icon

yields

Makes 1 cocktail

    ingredients
  • 1 cup mango puree, frozen and cut into cubes
  • 1 1/3 cup mezcal
  • 2/3 cup lime juice (from about 6 limes)
  • ½ cup simple syrup
  • 4 cups ice
  • Garnish: Chamoy sauce*

  • *Chamoy is a sweet-spicy condiment from Mexico that’s made from pickled fruit and chiles and has the consistency of honey. It’s often used to rim drink glasses for a fruity kick. Look for it in the international aisle at your grocery store or try making your own

steps
  1. In a blender, combine mango puree, mezcal, lime juice, simple syrup, and ice.
  2. Blend until smooth with a frosty, creamy consistency.
  3. Meanwhile, add a drizzle of chamoy to the inside of a rocks glass (use more if you like heat).
  4. Pour frozen mangonada into rocks glass and stir to swirl in chamoy.
  • From Las Almas Rotas, Dallas

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