My Chamango Raspado

 Each time I look at my popular posts list, Chamango Raspado which ranks #2 seems to nag me and remind me that when I first tasted it, I said I'm going to make it- and never did. And so after more than two years, I finally made my own chamango raspado!

The truth is- during the week, I made my "press release" that it will be on my to-make list for the weekend. I was going to make my own chamoy syrup as well but decided on the store-bought kind just to find out how it tastes. I used two types of mangoes- Manila which I pureed and Indian which I cubed so it's mango all the way.

It's so easy to make- in fact it's the easiest of all the summer cold treats I've done in the past. I just have to make my own chamoy next time so I'll get all the flavors I want. The store-bought one could very well be used for a virgin chamango ha ha. I had to add cayenne pepper to get the kick I want.

Chamango Raspado

Ingredients:
1 ripe Indian mango
2 cups of cubed ice
2 tbsps mango puree
2 tbsps Chamoy sauce

Procedure:
Slice Indian mango and scoop flesh off skin with a spoon. Cut into small cubes and place in a serving glass. Spoon Chamoy sauce on top of mango cubes.
Process ice cubes in a blender until as fine as snow. Pack shaved ice into the serving glass. Drizzle top with mango puree. Serve with a straw and combine well to enjoy!

Mango Puree

Ingredients:
3 ripe Manila mangoes
1/4 cup sugar

Procedure:
Slice mangoes. Scoop flesh off skin and scrape remaining flesh from pit.
Puree mango flesh in blender for about 2 to 3 minutes and then strain through a fine sieve.
In a pot, combine pureed mango and sugar. Stirring constantly, bring mixture to a boil until slightly thickened and sugar is dissolved, around 2 to 3 minutes.

Chamoy Sauce
(from This Mama Cooks)

Ingredients:
2-3 dried morita chiles
1 10-ounce jar of 100% apricot fruit spread
3/4 cup fresh lime juice
1/2 cup sugar or agave nectar
1 tablespoon salt

Procedure:
On a dry, medium-hot skillet, press chillis flat on surface and toast until aromatic, about 10 seconds per side.
Remove from skillet and place in a bowl. Add enough hot tap water to cover. Soak and rehydrate for 30 minutes. Drain and discard water.

Place chilis in a blender along with fruit spread, lime juice, sugar and salt. Combine and process in blender until pureed.

Comments

  1. Wow, I remember when I first had mine. Can't wait to try this out! thank you! :D

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  2. You're welcome! I would advise you to make your own chamoy sauce :-)

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  3. I LOVE THIS DRINK SO MUCH. I MADE IT LAST NIGHT. THIS SUMMER, IT'S ABOUT TO BE ON, CAUSE I'M MAKING THIS ALL SUMMER LONG AND THEN AT NIGHT, ADD MY SHOTS OF TEQUILLA! SHOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOTS! WATCH OUT NOW!

    ReplyDelete
    Replies
    1. I hear ya! It is the ultimate summer thirst quencher :-)

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  4. Thank you for these simple yet amazing ideas

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