MEXICAN FRUIT CUPS WITH CHAMOY AND CANDY RECIPES

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MANGONADA RECIPE - NYT COOKING



Mangonada Recipe - NYT Cooking image

When the summer sun screams across Mexico’s city streets and sandy beaches, mangonadas come to the rescue. Also called chamangos, they can be made with any combination of mango sorbet, chopped fresh mango or mango purée, and may or may not be spiked, but they’ll always contain the salty, spicy and tangy flavors of Tajín and chamoy. Tajín, a chile-lime salt, is a delicious addition to sweet and savory foods alike. Its sister condiment, chamoy, is traditionally made from fermented fruit, salt, sugar and chiles. Depending on your location, you can find Tajín, chamoy and tamarind straws — their sour, chewy coating adds an extra tickle of tartness — at supermarkets or Latin American grocers; all three are available online.

Provided by Daniela Galarza

Total Time 15 minutes

Yield 4 servings

Number Of Ingredients 8

5 large ripe mangoes (about 15 ounces each), peeled, pitted and cut into 1/2-inch pieces (about 8 cups), or 2 1/2 pounds frozen mango, defrosted
1/4 cup granulated sugar, or to taste
1/4 cup fresh lime juice (from 2 fresh limes)
1 1/2 cups cold water, or as needed
3/4 cup silver tequila or rum (optional)
3/4 to 1 cup chamoy
Tajín, to taste
4 tamarind candy straws (optional)

Steps:

  • Place 5 cups mango in a blender, reserving the remaining mango. Add the sugar, lime juice and 3/4 cup cold water to the blender, and blend on medium-high speed until puréed. Blend in tequila or rum, if using. Blend in additional water, adding 1/4 cup at a time, until mango mixture reaches the desired consistency.
  • Chill mango mixture, covered, in refrigerator until ready to serve. For a colder mangonada, transfer mixture to the freezer until it reaches the consistency of a slushy.
  • To serve, pour or scoop about 1/2 cup of mango mixture into each of four 16-ounce glasses. Add about 1/3 cup reserved mango to each glass, followed by 1 1/2 to 2 tablespoons chamoy and a generous sprinkle of Tajín. Repeat with the remaining mango mixture, mango pieces, chamoy and a final sprinkling of Tajín on top. Garnish each glass with a tamarind candy straw, if using, and a spoon. Serve immediately.

10 MINUTE SIMPLE EGG FRIED RICE - HOMEMADE HOOPLAH



10 Minute Simple Egg Fried Rice - Homemade Hooplah image

Need a new go-to side dish for busy weeknights? Making fried rice at home is always a great staple, and this easy recipe comes together in just 10 minutes!

Provided by Chrisy

Categories     Side

Total Time 10 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 9

1 cup water
1 cup Minute Rice
2 tablespoon soy sauce (ideally low-sodium)
1 tablespoon vegetable oil
1 cup vegetables (fresh or frozen, type of your choice)
1 large egg
1 tablespoon fresh garlic (minced)
1 pinch salt (to taste)
1 pinch black pepper (to taste)

Steps:

  • In a saucepan over medium heat, bring water and soy sauce to a boil. When water bubbles, pour in uncooked rice and let stand, covered, for 5 minutes (per package directions).
  • While rice finishes, heat vegetable oil in a skillet over medium heat. Add garlic, vegetables, and salt and pepper to taste. Sauté for 3-5 minutes or until garlic begins to turn golden brown.
  • Crack egg directly into skillet and scramble with vegetables and garlic. When egg is cooked (roughly 2-3 minutes), pour the finished rice in the frying pan.
  • Stir rice with egg, vegetables, and garlic until any excess water from the rice evaporates, about 2-3 minutes.
  • Serve immediately.

Nutrition Facts : Calories 167 kcal, CarbohydrateContent 25 g, ProteinContent 6 g, FatContent 5 g, SaturatedFatContent 3 g, CholesterolContent 47 mg, SodiumContent 557 mg, FiberContent 2 g, ServingSize 1 serving, TransFatContent 1 g, SugarContent 1 g

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MANGONADA RECIPE - NYT COOKING
When the summer sun screams across Mexico’s city streets and sandy beaches, mangonadas come to the rescue. Also called chamangos, they can be made with any combination of mango sorbet, chopped fresh mango or mango purée, and may or may not be spiked, but they’ll always contain the salty, spicy and tangy flavors of Tajín and chamoy. Tajín, a chile-lime salt, is a delicious addition to sweet and savory foods alike. Its sister condiment, chamoy, is traditionally made from fermented fruit, salt, sugar and chiles. Depending on your location, you can find Tajín, chamoy and tamarind straws — their sour, chewy coating adds an extra tickle of tartness — at supermarkets or Latin American grocers; all three are available online.
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  • To serve, pour or scoop about 1/2 cup of mango mixture into each of four 16-ounce glasses. Add about 1/3 cup reserved mango to each glass, followed by 1 1/2 to 2 tablespoons chamoy and a generous sprinkle of Tajín. Repeat with the remaining mango mixture, mango pieces, chamoy and a final sprinkling of Tajín on top. Garnish each glass with a tamarind candy straw, if using, and a spoon. Serve immediately.


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