MANGO SHAKES RECIPE RECIPES

Name: Strawberry Shakes
Prep time: 5 min
Total time: 5 min
Yield: 4 servings.
Ingredients: 2/3 cup milk; 3 cups strawberry ice cream; 1 cup fresh strawberries; 2 tablespoons strawberry syrup

STRAWBERRY SHAKES RECIPE: HOW TO MAKE IT

Strawberry Shakes Recipe: How to Make It image

Full of summer fruit, these thick berry blends are the perfect way to savor hot days. "I serve tall glasses with strawberry garnishes," says Ruby Williams of Bogalusa, Louisiana.

Provided by Taste of Home

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 4

Ingredients

2/3 cup milk
3 cups strawberry ice cream
1 cup fresh strawberries
2 tablespoons strawberry syrup

Steps:

In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses. Serve immediately.

Nutrition Facts : Calories 253 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 34mg cholesterol, SodiumContent 81mg sodium, CarbohydrateContent 38g carbohydrate (9g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

MANGONADA RECIPE - NYT COOKING

Mangonada Recipe - NYT Cooking image

When the summer sun screams across Mexico’s city streets and sandy beaches, mangonadas come to the rescue. Also called chamangos, they can be made with any combination of mango sorbet, chopped fresh mango or mango purée, and may or may not be spiked, but they’ll always contain the salty, spicy and tangy flavors of Tajín and chamoy. Tajín, a chile-lime salt, is a delicious addition to sweet and savory foods alike. Its sister condiment, chamoy, is traditionally made from fermented fruit, salt, sugar and chiles. Depending on your location, you can find Tajín, chamoy and tamarind straws — their sour, chewy coating adds an extra tickle of tartness — at supermarkets or Latin American grocers; all three are available online.

Provided by Daniela Galarza

Total Time 15 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

5 large ripe mangoes (about 15 ounces each), peeled, pitted and cut into 1/2-inch pieces (about 8 cups), or 2 1/2 pounds frozen mango, defrosted
1/4 cup granulated sugar, or to taste
1/4 cup fresh lime juice (from 2 fresh limes)
1 1/2 cups cold water, or as needed
3/4 cup silver tequila or rum (optional)
3/4 to 1 cup chamoy
Tajín, to taste
4 tamarind candy straws (optional)

Steps:

Place 5 cups mango in a blender, reserving the remaining mango. 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. Blend in 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.
To serve, pour or scoop about 1/2 cup of mango mixture into each of four 16-ounce glasses. Add about 1/3 cup reserved mango to each glass, followed by 1 1/2 to 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, if using, and a spoon. Serve immediately.

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