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mpany...
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Quench Your Summer
Cravings with a Bold,
Refreshing Beverage
Family Features
In between summer adventures and hot afternoons spent
poolside, you’re likely looking to combat rising temperatures
with a cool, refreshing beverage. This year, quench your
thirst with drinks that play up the trendiness of bold fl avors.
While many concoctions can help you beat the heat, some
gems seem to hit the spot better than others. Consider one of
the trendiest beverages that is increasingly becoming available
at smoothie and juice bars nationwide but which you can also
prepare at home: the tempting, bold taste of the Mangonada.
With a harmonious fusion of sweet, spicy and tangy fl avors, this
thirst-quencher captures the essence of tropical indulgence with
the majestic mango at the center of its symphony of fl avors.
“Mango not only adds a burst of fl avor but also brings a
unique depth to the beverage,” said Dan Spellman, director of
marketing for the National Mango Board.
Central to the Mangonada is Tajín Fruity Chamoy Sauce
and Clásico Seasoning - a zesty blend of chili peppers, lime and
sea salt - which are must-have ingredients to make the beverage.
They combine to infuse the drink with a subtle kick, balancing
the mango’s sweetness with a hint of spiciness that hits different.
This beloved beverage has captured the hearts and palates
of people worldwide with its bold fl avors and vibrant spirit to
make summer deliciously unforgettable.
There are thousands of ways to enjoy these unique fl avors.
To fi nd more refreshing drinks that beat the summer heat, visit
tajin.com.
Mangonada
Recipe courtesy of the
National Mango Board
1 cup fresh mango cubes,
plus 5-6 cubes for garnish, divided
2 ounces fresh mango nectar
1/2 ounce lime juice
2 cups ice
1/2 ounce agave nectar
2 tablespoons Tajín Fruity Chamoy Hot Sauce,
plus 2 ounces for garnish, divided
1 tablespoon Tajín Clásico Seasoning, for garnish
1 tamarind candy, for garnish (optional)
Measure 1 cup mango cubes, mango nectar, lime juice, ice and
agave nectar into blender cup. Blend until smooth.
In separate small dishes, add 1 ounce hot sauce and 1 ounce
seasoning.
Dip rim of 14-ounce Collins glass into hot sauce then seasoning
to coat. Drizzle remaining hot sauce along inside of glass.
In glass, pour 1 tablespoon chamoy sauce followed by blended
Mangonada. Top with remaining fresh mango cubes and sprinkle
with additional seasoning. Add tamarind candy to glass, if
desired.
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