Best 3 Mangonada Jell O Shots Recipes
Indulge in a delectable fusion of tropical flavors and boozy delight with our extensive compilation of mangonada jell-o shot recipes. These vibrant and refreshing treats combine the sweet, tangy, and slightly spicy notes of the popular Mexican street snack mangonada with the fun and convenience of jell-o shots. Whether you're hosting a fiesta, a summer barbecue, or simply seeking a creative way to elevate your next party, these mangonada jell-o shots promise to tantalize your taste buds and bring a splash of color to your gatherings. Get ready to embark on a culinary adventure as we guide you through a variety of recipes, each offering a unique twist on this irresistible summer sensation.
Here are our top 3 tried and tested recipes!
MANGONADA JELL-O® SHOTS
If you like the popular Mexican treat, you will love these! Tastes like a mango margarita in jelly form.
Provided by MamaGee805
Categories World Cuisine Recipes Latin American Mexican
Time 4h20m
Yield 20
Number Of Ingredients 8
Steps:
- Heat water and gelatin in a small saucepan over medium-high heat. Whisk until dissolved, about 5 minutes. Add mango puree, sugar, and lemon juice; whisk until dissolved, about 5 minutes. Take off of heat to cool slightly, about 5 minutes.
- Whisk vodka into cooled mixture.
- Add a few drops of chamoy and a sprinkle of Tajin® to twenty 2-ounce cups. Fill evenly with mango gelatin and sprinkle with more Tajin®. Let set in a refrigerator for 4 hours.
Nutrition Facts : Calories 49.1 calories, Carbohydrate 5.1 g, Protein 0.6 g, Sodium 27.7 mg, Sugar 5 g
MANGONADA
Make and share this Mangonada recipe from Food.com.
Provided by Lacy S.
Categories Tropical Fruits
Time 15m
Yield 32 ounces, 2 serving(s)
Number Of Ingredients 7
Steps:
- Place frozen mango chunks, mango nectar, and ice into a blender and blend until smooth.
- Juice half of lime into each glass then add 1-2 tablespoons of chamoy and 1 teaspoon of tajin to each glass. Swirl the chamoy and lime together and up the side of each glass.
- Pour the frozen mango mixture into each glass and top with fresh diced mango, more chamoy, and a sprinkle of tajin seasoning.
- Serve immediately. We serve these with tamarindo straws.
Nutrition Facts : Calories 245.3, Fat 1.4, SaturatedFat 0.3, Sodium 467.8, Carbohydrate 60.2, Fiber 8.3, Sugar 49.6, Protein 3.8
MANGONADA
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
Categories snack, non-alcoholic drinks, shakes and smoothies
Time 15m
Yield 4 servings
Number Of Ingredients 8
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.
Tips:
- Choosing ripe mangoes: Select mangoes that are slightly soft to the touch and have a sweet aroma. Avoid mangoes with bruises or blemishes.
- Preparing the mango purée: For a smooth and flavorful purée, blend the mango chunks with lime juice and a touch of salt. Strain the purée to remove any fibers.
- Chilling the Jell-O mixture: To ensure the Jell-O shots set properly, chill the mixture in the refrigerator for at least 3 hours, or overnight.
- Adding the chamoy and Tajín: For an authentic Mexican flavor, drizzle chamoy sauce and sprinkle Tajín chili powder on top of each Jell-O shot before serving.
Conclusion:
Mangonada Jell-O shots are a delightful fusion of sweet, tangy, and spicy flavors, combining the classic Mexican beverage with the fun and convenience of Jell-O shots. These no-bake treats are perfect for parties, gatherings, or as a refreshing summer snack. With their vibrant colors and delicious taste, Mangonada Jell-O shots are sure to be a hit among all ages. For more creative and unique Jell-O shot variations, explore other recipes online or experiment with different fruit purées and flavors. Enjoy the delicious combination of flavors and textures in these Mangonada Jell-O shots, and have fun creating your own variations to impress your friends and family.
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