From Fany Gerson's "Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice and Aguas Frescas." Photographer: Ed Anderson.
Serves 6 to 8
Ingredients
2 pounds mangoes, peeled and cut into chunks (3 to 5 mangoes)
1 cup sugar
1/2 teaspoon salt
Mexican chamoy sauce (can be found at Latino food stores)
Ground piquín or guajillo chiles to taste, plus more for garnish
1/3 cup freshly squeezed lime juice (2 to 3 limes)
Coarse salt
Put the mangoes, sugar, and salt in a food processor and process until completely smooth. Pour the puree into a shallow nonreactive container. Freeze completely, about 5 hours. Scoop the frozen mixture into a blender and blend until crushed.
To serve, put a little chamoy in a glass or cup, put a little mango ice on top, and layer with some chiles and chamoy as desired. Sprinkle the lime juice on top, then dust with ground chiles and salt as desired. Serve immediately.
Note: Another way of making mangonadas is to put the mango puree in disposable plastic or paper cups and insert ice pop sticks once the mixture begins to freeze. To serve, peel or cut away the cup and put a little chamoy on top, squeeze on some fresh lime juice, and sprinkle with ground chile and salt.
From Fany Gerson's "Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice and Aguas Frescas" (Ten Speed Press).
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