Mangonada Colada

Directions Print

For the Chamoy

1. In a saucepan put the dried apricots in water. Bring to a boil and then simmer for 10 minutes. Save the cooking liquid.
2. In a blender, combine cooked apricots, ½ cup cooking liquid, lime juice, vinegar, and apricot spread. Blend until smooth. Add more cooking liquid for thinner consistency. Transfer to a squeeze bottle and let cool.

For the Mango Slush

1. 3. In a blender, combine 2 cups diced frozen mangos, pineapple juice, coconut syrup, and ice. Blend until smooth.

To Assemble

1. Dip rim of glasses in a small amount of water then dip into chili powder
2. Squeeze 1 tbsp. of chamoy into the bottom of a tall glass. Add ½ cup layer of mango slush. Squeeze another tablespoon of chamoy towards the glass and ½ cup slush. Repeat process one more time.
3. Place the sugarcane skewer garnish in the glass. Drizzle a small amount of chamoy and sprinkle 1 tsp. of toasted coconut in the center of the glass. Serve immediately.