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.