Mango Chamoy

I have enjoyed chamoy sauce since I was a kid! Delicious for dipping chicharrones, fresh fruit, cocktails and so much more!

Course Salsa/Sauces

Cuisine Mexican

Servings pints

Ingredients

1 c dried hibiscus 43 gr
1/3 c craisins 48 gr
1 large mango 267 gr
1 large Chile ancho 24 gr
12 Chile de Arbol 6 gr
1/3 c Chile limón seasoning
Juice of 1 large lime 2 c Jamaica water
1 cup of the cooking water from Chiles and/ mango
Salt to taste

Instructions

Transfer the dried hibiscus to a saucepan. Cover with 3 c of water. Bring up to a boil at medium heat. Reduce heat and simmer for 5 minutes. Remove from the heat.
In another saucepan add the cubed mango, craisins and dried Chiles. Cover with 4 c of water. Bring up to a boil at medium heat. Reduce to a simmer and cook for 10 minutes.
When ready drain out the liquid from the jamaica. Give the jamaica a quick rinse under cool water. Reserve both.
Remove all the mango and Chiles from the pot. Reserve 1 c of the cooking water.
When ready, to the blender add the jamaica, fruit, Chiles, chile limón, lime juice, 2 c agua de Jamaica, 1 c cooking water and salt to taste. Blend in high until very smooth. If you don’t have a power blender, you may need to blend longer.
Transfer to a saucepan and cook at medium heat for 10 minutes. Taste for salt. Once cooled, transfer to glass jars. It will keep in the refrigerator for a few

Notes

Refresco de Tamarindo

1 lb tamarind pods, shells removed

8 c of water

Sugar, to taste

Chamoy for the rim of the glass

Tajin chile lime seasoning

Ice

Fresh lime Juice from 1/2 a lime

Topo Chico Mineral Water

Dip the rim of the glass in chamoy. Then dip in the tajin. Add fresh lime juice to the bottom of the glass. Add a pinch of salt. Add ice. Fill 3/4 of the way with tamarind agua fresca. Fill the rest of the way with topo chico. Stir and enjoy!

Mango Sorbet

1 1/2 lbs frozen Mango

1/2 c agave syrup

1 oz fresh lime juice

Chamoy

Tajin

Combine the chopped frozen mango with the syrup and fresh lime juice in the blender jar. Secure the lid. Blend on high until until smooth. Transfer to a freezer safe storage container. Swirl in some tajin and chamoy. Cover and keep frozen until ready to serve.