Freezer: Chamoy can be frozen for up to 3 months in a freezer-safe container. Thaw it in the fridge before using it again. Candy: Try to avoid candy that contains beeswax or gelatin as these ingredients are derived from animals. If you can’t find these products at your local grocery store, try visiting Mexican specialty stores where they are likely to have a wide selection of these products. What kind of mango to use—As for mango varieties, use whatever you can find that is ripe and fragrant. Champagne mangoes (also called Ataulfo mangoes) are particularly nice and happen to be the descendents of those first mangoes brought to Mexico from the Philippines. Start with a light sprinkle of Tajin and a small amount of Chamoy and then adjust them both according to your spice tolerance.

Mom and I were visiting Santa Fe, and we happened upon this beautiful hotel with a restaurant. We started perusing the drinks menu and saw they had this thing called a paloma on the menu. It was new to me and her—although I‘ve since learned it’s a hip, happening drink. My mom and I are like, ‘Let’s try it.‘” Pour or scoop some of the mango mixture into the prepared glass, then layer it with chamoy sauce (about 1-2 tablespoons per layer), working your way up the glass and finishing with chamoy sauce. Top with fresh mango slices or chunks and a sprinkle of Tajin or your favorite chile-lime salt. Serve with a tamarind candy straw or a regular straw and enjoy! A mangonada is a type of frozen drink that is extremely popular all across Mexico. It’s one of those treats that walks the line between a refreshing drink and a satisfying dessert. Lime: Use fresh lime juice and adjust it up or down depending on how tangy you like your drink. Lemon juice is a good alternative.While it’s convenient to buy at the store, we love the taste of homemade chamoy sauce. You can use it in so many recipes like these:

In the pot, combine 6 cups of water, along with dried apricots, raisins, hibiscus flowers, all dried chilies, sugar, and Tajin seasoning.Chamoy and Tajín are both popular Mexican condiments, but they differ in terms of storage recommendations and shelf life. Chamoy originated in Mexico and is made from apricot, plum or mango, mixed with spices like chili powder and lime juice. Chamoy: We’ve noticed many store-bought chamoy brands are artificially colored with red 40, which may be tested on animals. We’ve been trying to steer away from this ( although definitely not perfect here). This smoothie or slushy type drink is not only incredibly flavorful but also quite healthy. Although mango nectar can contain a lot of sugar, this drink can be made with coconut water which cuts on calories but not on flavor. What’s the Difference Between Mangonada and Chamoyada? Japan later adopted its own version (umeboshi), which is made from a type of tart plum or apricot (known as ume).