Delicious tamarind 'straws' and essential to make the famous Mexican Mangonadas.
Ingredients: * 5 large ripe mangoes, peeled, pitted and cut into 1cm pieces (about 8 cups) * ¼ cup granulated sugar, or to taste * ¼ cup fresh lime juice (from 2 fresh limes) * 1½ cups cold water, or as needed * ¾ cup silver tequila or rum (optional) * ¾ to 1 cup chamoy or to taste * Tajin to sprinkle * 4 Banderilla Tama-Roca tamarind candy straws
Method: * Place 5 cups mango in a blender, reserving the remaining 3 cups. * Add the sugar, lime juice and 3/4 cup cold water to the blender, and blend on medium-high speed until puréed. * Blend in tequila or rum, if using and additional water, adding 1/4 cup at a time, until mango mixture reaches the desired consistency. * Chill mango mixture, covered, in refrigerator until ready to serve. For a colder mangonada, transfer mixture to the freezer until it reaches the consistency of a slushy. * In 4 x 250ml glasses, add the following to each: ½ cup of mango mixture & ⅓ cup reserved mango chunks, followed by 1½ - 2 tablespoons chamoy and a generous sprinkle of Tajín. * Repeat with the remaining mango mixture, mango pieces, chamoy and a final sprinkling of Tajín on top. * Garnish each glass with a tamarind candy straw and spoon. Serve immediately.
Tub contains 20 pieces of candy, 20gm each. Also perfect for a pinata filler.