Mangonadas are made with mangoes, limes, water, sugar, and ice, and topped with cubed mangoes, chamoy, tajin chili powder for the ultimate spicy refreshment. The mixture is similar to a smoothie texture and combines the tastes of sweet, salty, sour, savory, and spicy.

Make this drink all summer long for a one-of-a-kind taste and a delicious way to chill off from the hot sun, just don’t forget the chili tamarind straws for the full authentic experience. If you’re having a fiesta? Try our vegan sopes and queso fresco recipe made by the same developers as this recipe and enjoy!

Recipe Developer: Broke Bank Vegan, @brokebankvegan

Pro Tips from Broke Bank Vegan: 

• Use ripe mangoes. The difference between ripe and unripe mangoes is serious business. Your drink will be way sweeter if you time it right.
• Make your own chamoy. We promise this drink will taste that much better (and be healthier) if you make your own chamoy.
• Prep before blending. Get your glasses ready, mangoes chopped, and Tajin opened so you don’t have a melted drink by the time you’re ready to enjoy it.
• Layer the chamoy. To achieve an even flavor throughout, layer the chamoy in every 20-30mL of slushy.
• Add more spice. If you’re feeling risky, add in more hot sauce to liven things up.
• Add more ice. To make a lower-calorie drink and save money on mangoes, swap out some fruit for ice.

Prep Time: 15 mins

Mangonada

Serves 6

Ingredients

• 2 large limes
• 2 lbs frozen mangoes
• 2-3 cups water
• ¼ cup cane sugar
• 1 cup ice cubes

To serve

• 2 fresh mangoes, cubed
• ½ cup chamoy
• 2-4 tbsp Tajin chile powder
• 6 tamarind candy straws optional

Instructions

1. Prepare the garnishes: de-seed and cube the fresh mangoes, place Tajin in one shallow bowl, and add chamoy to another.
2. Squeeze both limes into a blender. Then, add in the frozen mango chunks, water, cane sugar, and ice. Blend on high until you achieve a smooth consistency, adding in small amounts of water if you need to.
3. Next, rim your glasses by dipping them in the bowl of chamoy followed by Tajin. Add a drizzle of chamoy to the bottom of your glasses and around the sides.
4. Divide the frozen mango mixture between glasses, then add more chamoy on top followed by fresh mango cubes.
5. Garnish with more chamoy, a sprinkle of Tajin, and tamarind candy straws. Enjoy!

Nutritionals

Calories 119 | Total Fat .6g | Saturated Fat 0.1g | Sodium 262 mg | Total Carbohydrates 30.3g | Dietary Fiber 3.1g | Total Sugars 26.1g | Protein 1.4g | Calcium 25mg | Potassium 495mg |

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The first drink, The Curious Margarita, is similar to the traditional lime and jalapeño margaritas, but this recipe calls for Ancho Reyes Verde, a bright, herbal, spicy alcohol with fresh-from-the-garden flavors that adds sweet notes of flavor with every sip. In addition, this drink calls for Mezcal, charred smokey-tasting alcohol that adds a cool, light touch. Garnish with Tajin and a jalapeño slice to complete the festive experience and taste the spice. This drink is perfect for anyone who has a sweet tooth, but be aware of the intense heat.

The second drink, The Earthy Paloma, is the right choice for anyone celebrating under the sun. The citrus tastes of grapefruit and lime leave you with the perfect refreshing aftertaste. This drink also calls for Ancho Reyes Verde to balance the sweetness with earthy flavors so you taste the best of both worlds. We finish off this margarita with an unusual twist, tonic water for a boost of bubbly. Garnish with a slice of grapefruit and volcanic salt. This is the perfect drink for anyone who loves an invigorating, cooling drink.

The third drink, Down-to-Earth Negroni, is an unlikely experience you must try. This recipe is similar to a traditional negroni, the one-of-a-kind Italian cocktail, but we added black lemon bitters, flamed orange oil, and an orange slice for a smokey citrus tangy taste. Although this recipe can cater to anyone’s likings whether it’s sweet, savory, or bitter, this drink tends to lean on the savory side since the smokey touch dims down the sweetness.

These recipes are from The Lost Explorer Mezcal’s global ambassador, Joseph Mortera

The Curious Margarita

Ingredients

• 1.5 oz / 45 ml The Lost Explorer Espadín
• 0.5 oz / 15 ml Ancho Reyes Verde
• 0.75 oz / 20 ml Agave syrup
• 1 oz / 30 ml Lime juice
• Rimmed with Tajín & a jalapeño slice

Instructions

1. Combine all ingredients in a shaker with ice. Shake it up. Strain into a Tajín-rimmed old-fashioned glass filled with ice.
2. Garnish with a single jalapeño slice. Never look back.

The Earthy Paloma

Ingredients

• 1.5 oz / 45 ml The Lost Explorer Espadín
• 3 oz / 90 ml Grapefruit Juice
• 0.25 oz / 7.5 ml Lime Juice
• Tonic water to top (optional)
• Rimmed with volcanic salt & grapefruit slice

Instructions

1. Combine all ingredients except tonic water in a shaker with ice. Shake it up.
2. Strain into a highball glass filled with ice. Sit in the sunshine.

Down-to-Earth Negroni

Ingredients

• 1 oz / 30 ml The Lost Explorer Espadín
• 0.5 oz / 15 ml Campari
• 0.5 oz / 15 ml Cynar
• 1 oz / 30 ml Vermouth Rosso
• Two drops of black lemon bitters
• Flamed orange oil and orange slice

Instructions

1. Stir all ingredients together with ice. Strain into an old-fashioned glass filled with one large ice cube.
2. Garnish with an orange slice and a couple of drops of flamed orange oil. Induct as your new go-to.

The post Treat Guests to One of These 3 Creative Cocktails, Like This Tajín Spicy Margarita appeared first on The Beet.

Today’s recipe of the day is an alcoholic drink inspired by welcoming in a new season. In this cocktail, you will savor the refreshing flavors of hydrating coconut water, zesty lime juice, and cool mint, all while enjoying your favorite beverages, bitter gin, and dry sake. Every sip will take you to a dream destination or on a tropical vacation and get you in the mood for the new season.

The best news? Sake is fermented rice alcohol that vegans can get behind because it’s mostly made with water, rice, yeast, and koi, a fungus that breaks down into sugar, therefore, there are no animal products derived from sake. In addition, a vast majority of gins are vegan, including London Dry, the brand we use in this recipe.

Coconut water is a nutrient-dense liquid that contains Vitamin C, Magnesium, Potassium, and Calcium. Shockingly enough, just one cup of coconut water has 2 grams of plant-based protein and 3 grams of fiber. In addition to its healthy vitamins and minerals, coconut water also helps restore hydration and replenish electrolytes after a sweat session or during physical activities. In this case, you’ll be adding it to a cocktail which may reduce your risks of hangover or feeling dehydrated.

Recipe Developer: Cassandra Rosen, WSET 2 Educator

The post Make This Lime, Mint, Coconut Cocktail with Sake and Gin For a Refreshing Drink appeared first on The Beet.

No jello shots or egg nog here. But you can make fantastic crowd-pleasing drinks without compromising your food preferences. Keep things simple with one signature cocktail, along with wine and beer (no honey porter though).

Aquafaba: The miracle water

I’ve always avoided cocktails like whiskey sours because of egg whites. And plenty of people who don’t follow a plant-based diet just don’t like the idea of raw egg whites in their drinks. Aquafaba, the liquid that remains after you cook chickpeas, is the perfect vegan substitute.

You can make your own aquafaba, but an easier way is to drain a can of chickpeas and save the starchy liquid. Low sodium chickpeas are preferable so your drinks aren’t salty. One 15-ounce can of chickpeas yields about six ounces of aquafaba. Use the chickpeas to make hummus, or add to a Buddha bowl or salad.

For a whiskey sour, you also need simple syrup. Most simple syrups are an equal mixture of sugar and water, but I prefer a less sweet version, with half the amount of sugar.

Simple syrup

• 1/2 cup sugar
• 1 cup water

Bring sugar and water to a boil, then simmer and stir until sugar dissolves. This keeps for about a month in the refrigerator.

Please Note: Recipes are for one serving. If you want to make a batch, mix in a pitcher, then pour some into the shaker. Unless you have a giant shaker, it’s hard to make more than 2 or 3 at a time.

Plant-Based Whiskey Sour

• 2 ounces bourbon (Use a decent brand, like Makers Mark or Knob Creek)
• 3/4 ounce simple syrup
• 3/4 ounce fresh lime juice
• 3/4 ounce aquafaba
• 2 drops bitters (I like Hella Bitters Citrus)
• Strip of citrus peel

Fill a martini shaker with ice and add all the liquid. Shake till cold and strain into a martini or old fashioned glass. Garnish with the citrus peel.

Plant-Based Gin Fizz

• 2 ounces gin
• 3/4 ounce fresh lemon juice
• 3/4 ounce simple syrup
• 1/2 ounce aquafaba
• 1-ounce club soda
• Garnish: lemon peel

Fill a martini shaker with ice and add the gin, lemon juice, simple syrup and aquafaba. Shake till cold and strain into a highball glass. Top with club soda and garnish with lemon.

Bee’s Knees with no stinger (i.e., no honey)

• 2 ounces gin
• 1-ounce lemon juice
• 1/2 ounce maple syrup

Fill a shaker with ice and add all the ingredients. Shake or stir and strain into a coupe glass.

Martini time

Martinis are simple drinks, which means it’s all about the execution. You need great quality gin or vodka, super cold liquid and bleu-cheese stuffed olives. I found a vegan bleu cheese made by Reine Fauxgonzola. Just get some big, meaty, pitted green olives. Cram some of this into the olive cavities and voila, the ideal martini garnish.

Many bars store martini glasses in a freezer so the martini is even colder. I used to do this until I replaced my refrigerator with a model that has a bottom freezer. It opens by pulling the drawer, so the martini glasses fall over.

Perfect Martini

• 3 ounces of your favorite vodka or gin
• A drop or two of white vermouth
• 3 homemade Fauxgonzola stuffed olives

Fill martini shaker with ice, add your booze of choice and shake and shake. Then shake some more. Pour into chilled martini glass and garnish with olives.

Time to celebrate

This holiday drink will banish thoughts of egg nog but the spiced rum brings plenty of cheer. If you don’t want to squeeze citrus for the other drinks, you can get away with using bottled lime (unsweetened) or lemon juice. But for this drink or really anything that calls for fresh nutmeg, go the extra mile and buy fresh. The taste is so much better than the pre-ground.

Milk Punch

• 1 1/2 ounces spiced rum
• 3 ounces almond milk
• 1/2 ounce simple syrup
• 1/2 teaspoon vanilla
• freshly ground nutmeg
• cinnamon stick

Fill a shaker with ice and add the liquid. Shake and strain into a glass mug. Grind a little fresh nutmeg over the top and serve with a cinnamon stick.

Looking for more holiday recipes? Right this way.

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