Description
A sweet, spicy, and tangy frozen mango treat inspired by Mexican mangonadas. These sorbet bars are layered with chamoy and sprinkled with Tajín for the perfect summer bite.
Ingredients
3 cups ripe mango chunks (fresh or frozen)
1/3 cup fresh lime juice
1/4 cup sugar (adjust to taste)
1/4 tsp salt
1/2 cup chamoy (store-bought or homemade)
1 tbsp tamarind paste (optional)
Tajín, for topping
Instructions
1. Blend mango, lime juice, sugar, and salt until completely smooth.
2. Taste and adjust sweetness or saltiness if needed.
3. Pour half of the mango mixture into a parchment-lined loaf pan.
4. Add dollops of chamoy and swirl gently with a knife.
5. Repeat with the remaining mango puree and chamoy.
6. Sprinkle Tajín across the top layer.
7. Freeze for at least 6 hours or overnight.
8. To serve, let sit at room temperature for 5 minutes before slicing.
9. Drizzle with more chamoy or add tamarind straws if desired.
Notes
Use ataulfo mangoes for best flavor and natural sweetness.
Bars store well in parchment and airtight container up to 2 weeks.
Add coconut cream or chili candy bits for a twist.
Nutrition
- Serving Size: 1 bar
- Calories: 120
- Sugar: 18g
- Sodium: 110mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg