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Spring - get growing
Delicious banderilla 'straws' are essential to make the famous Mexican Mangonadas.
Zumba Pica Tirolos tamarind candy come on a sturdy straw individually wrapped for extra and extended freshness. Tirolos are great by themselves or in a drink and are your perfect solution for those michelada cups and a great companion for mangonadas, chamoyadas, crazy cups or to accent those delicious margaritas for your next party.
Tirolo tamarindo sticks have a perfect blend between sweet, salty, spicy, and tangy. You will love the freshness, softness and delicious flavor of these tamarind straws Mexican candy. Give it a try and don’t miss out on these tamarind straws that will make your parties or special occasions a highlight for the day.
Ingredients: sugar, tejocote (hawthorn) pulp, citric acid, salt, ground guajillo chile, maltodextrin, water, corn syrup, modified corn starch, xanthan gum, sodium tripolyphosphate, sodium benzoate, potassium sorbate, artificial flavoring, caramel colour FC&C Red 40.
Make your own famous Mexican Mangonada
Ingredients:
* 4 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 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.
