Parking-Lot Mangonada

Served up by LANI, the Stewardess with all the world’s recipes.

Prep: 10 min · Cook: none · Serves: 2

Why surfers love it: Hot parking-lot mornings call for something cold that wakes you up. This one is sweet, salty and a little spicy, it blends in two minutes, and you can drink it in the car with the windows down.

Ingredients

• 3 cups frozen mango chunks
• ½–¾ cup cold water or orange juice, just enough to blend
• 2–3 tbsp fresh lime juice
• 2–3 tbsp chamoy sauce, plus more for drizzling
• Tajín or chile-lime salt, for rimming and sprinkling
• Optional: 1–2 tsp honey or agave if the mango is tart
• 2 tamarind-chile candy straws (or regular straws)
• 2 tall cups

Method

1. Rim two tall cups: wipe the rims with a lime wedge, then dip them in Tajín.
2. Blend the frozen mango with the lime juice and just enough water or juice to make a thick, spoonable slush. Sweeten lightly if needed.
3. Spoon a swirl of chamoy into the bottom of each cup, then add half the mango slush.
4. Drizzle more chamoy over the top, dust with Tajín, and stick in a tamarind candy straw. Serve right away while it is icy.

Tip: No chamoy? Mix a spoonful of apricot jam with a splash of lime juice and a pinch of chili powder for a quick stand-in. Keep a bag of frozen mango in the freezer so this is always a ten-minute job.

Surf-town roots

Mangonadas (sometimes called chamoyadas) are a beloved Mexican fruit-cup treat that spread through Southern California beach towns by way of street carts and parking-lot vendors. Our version is built for a blender and a dash before the paddle-out.