Recipe by Jostlori
On a recent trip to the U.S., my brothers introduced me to a drink concoction called a Chamango. I was hooked after the first drink and had at least four during my week's stay. A chamango is kind of like a hawaiian ice made with mangos, tamarind candy, and chamoy (see my Chamoy). Chunks of mango are layered with mango ice and chamoy, then topped with small chunks of tamarind candy. OMG - so incredibly good!!! NOTE: Just tried this with a bit of raspberry coulis that I had left in the fridge and YUM! It was a wonderful substitution for the Chamoy. I'll bet you could use any number of combinations of fruit ice and fruit pulp for the layers. Strawberry with banana ice sounds like the next try!
Top Review by KateL
Had my eye on this during all of ZWT8's trip to Mexico! If you love mango, you will love this! The Chamoy sauce was a good, slightly spicy counterpoint to the somewhat tart mango. The Pulparindo candy is an unusual combination of extra hot and salted tamarind pulp with a lemon edge (ingredients: sugar, tamarind pulp, corn syrup, iodized salt, citric acid, ground chilis mixture and sodium benzoate). It is pliable and easily diced. I found the candy at a Mexican grocer (who also had dried tamarind seeds so I could possibly have made some taffy-like candy from that). (Note: in 2007, the FDA forced a recall of this candy for unusually high lead levels). I toyed with using broken Werther candies and diced candied lemon instead of the Pulparindo. To me, this is a dessert -- doesn't it look just like a sundae? Made for The Wild Bunch for ZWT8's trip to Mexico.
- 2 cups mangoes, 1/2 inch dice, divided use
- 1⁄2 cup ice cube
- apricot, chili sauce see my Chamoy (Chamoy)
- tamarind candy, diced (Pulparinda brand)
- Set aside 1/2 cup mango. Place remaining mango in a blender jar with the ice and a bit of sugar if the mango is not very sweet.
- Process until it is smooth, but not so long that it melts.
- In a tall glass, place enough bits of mango to cover the bottom of the glass, then add a few teaspoons or more of chamoy, enough to make a distinctive red layer. Next, pour a few inches of mango ice, depending on how tall the glass is, to about halfway.
- On top of that, make another layer of diced mango, then more chamoy. Top with more mango ice, almost to the top of the glass.
- Add a final layer of chamoy. Add a few pieces of diced mango, then sprinkle some chunks of tamarind candy on top.
- Serve immediately with a fat straw and a spoon.