We at New American Economy are so excited to have Fany Gerson joining us Thursday, April 16, for a very special and exclusive demo on our Instagram Live!
Fany is the founder of La Newyorkina, A woman owned, Mexican sweets company specializing in all natural, handmade paletas, ice cream, baked goods and confections.
Mangonadas (Spicy Mango Ice) Ingredients and Recipe:
First, a little message from Fany: “This type of ice is very popular, and why wouldn’t it be? It has the perfect combination of sweet ripe mangoes, spiciness, a little acidity, and saltiness. This recipe calls for chamoy, a sauce or condiment made from pickled fruit, usually apricots or plums. Chamoy is a little salty and acidic and it’s an acquired taste, but I personally love it and encourage you to try it if you haven’t!”
- 2 pounds of mangoes, peeled and cut into chunks (3 to 5 mangoes)
- 1 cup of sugar
- 1/2 teaspoon of salt
- Group piquín or guajillo chiles to taste, plus more for garnish
- 1/3 cup freshly squeezed lime juice (2 to 3 limes)
- Coarse salt
Put the mangoes, sugar, and salt in a food processor or blender and process until completely smooth. Pour the puree into a shallow nonreactive container. Freeze completely for about 5 hours. Scoop the frozen mixture into a blender and blend until crushed. To serve, put a little chamoy in a glass or cup, put a little mango ice on top, and layer with some chiles and chamoy as desired. Sprinkle the lime juice on top, then dust with group chiles and salt as desired. Serve immediately and enjoy!
Note: Another way of making mangonadas is to put the mango puree in disposable plastic or paper cups and insert ice pop sticks once the mixture begins to freeze. To serve, peel or cut away the cup and put a little chamoy on top, squeeze on some fresh lime juice, and sprinkle with ground chile and salt.