Mangonada [Spicy mango slushie] from Cooking con Claudia - Celebracion!: Traditional Mexican Recipes for Festive Feasts and Family Gatherings (page 48) by Claudia Regalado

  • tamarind candy sticks
  • mango nectar
  • Show all ingredients...
  • Serves : Six 16-ounce (480ml) cups

  • EYB Comments

    Can substitute water for mango nectar, sweetener of choice for granulated sugar, and Tajín for chile-lemon seasoning. You may use the Chamoy recipe on page 24 and the Chile-Lemon Seasoning recipe on page 34.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute water for mango nectar, sweetener of choice for granulated sugar, and Tajín for chile-lemon seasoning. You may use the Chamoy recipe on page 24 and the Chile-Lemon Seasoning recipe on page 34.

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