California-Style Mangonada
This recipe is inspired by Kate Ramos’s take on a mangonada, swapping most of the mango for ripe California cantaloupe, and swapping the mango nectar with a quick syrup made from seeds and pulp of the melon. It’s an easy and refreshing way to cool off and to celebrate a summer flavor here in the Golden State.
Ingredients
- 1 ripe California cantaloupe
- 1 cup granulated sugar
- 2 red California mangoes
- 2 limes
- 2 TBSP prune and apricot chamoy
- 2 TBSP Tajin or similar seasoning mix
- 2 tamarind candy straws
Instructions
- Cut the rind off of one end of the cantaloupe, turn it so that it stands on the flat edge, then work a knife around the outside to peel off the rind. Cut the peeled cantaloupe in half, and scrape the seeds and pulp into a small pot.
- Slice and then roughly chop the meat of the fruit into 1-inch (2 cm) pieces. Spread half in a single layer onto a small sheet pan or plate, then place in the freezer for 45-60 minutes, until frozen. Add the other half of the cantaloupe chunks to the pot with the seeds; pour in the sugar, then stir to combine.
- Heat the pot over medium heat, stirring to dissolve the sugar and cook the fruit. Continue cooking, stirring occasionally, for 20-25 minutes, until the fruit has softened completely; if the pot starts to foam up, turn the heat down to a light simmer. Remove from the heat, then strain into a heat-proof bowl or storage container. Set aside and allow to cool. Meanwhile, peel and roughly chop the mango, and slice the limes in half.
- Once the cantaloupe has frozen and the syrup has cooled, prepare two 12-oz (350 ml) glasses. Pour the chamoy and tajin onto small saucers. Dip the rim of each glass in the chamoy, then roll in the tajin to coat.
- In a blender, add the frozen cantaloupe chunks, mango, 1 cup (240 ml) of the cantaloupe syrup, and juice from both limes. Blend at high speed until smooth. Pour the mixture into the prepared glasses, then garnish with a tamarind candy straw and enjoy!
Video
Notes
You'll only use about half of the cantaloupe syrup to make these California-Style Mangonadas. Store the remaining syrup in an airtight container for up to a week. Pro-tip: Try adding cantaloupe syrup to sparkling water for a refreshing beverage.
Want to try making chamoy at home? Try this easy recipe from our friend Tahiri Flores!
Nutrition
Calories: 238kcalCarbohydrates: 61gProtein: 4gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gSodium: 86mgPotassium: 849mgFiber: 7gSugar: 51gVitamin A: 11608IUVitamin C: 125mgCalcium: 70mgIron: 2mg
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