INGREDIENTS
For homemade chamoy:
1/2 cup B & R Farms Frozen Apricot Puree
Juice of 1 lime
1 1/4 teaspoons ground ancho chile pepper
2 tablespoons apple cider vinegar
4 or 5 B & R dried apricots, rehydrated in warm water for 30 minutes
For Mangonadas:
2 to 3 tablespoons homemade chamoy
2 cups frozen mango chunks (or try a B & R Farms twist - using 2 cups Apricot Puree)
1 cup freshly squeezed orange juice
Chile lime salt, such as Tajin, to taste
DIRECTIONS
For Homemade Chamoy:
Add 4 to 5 large dried apricots to a cup of warm water and allow to soak for 30 minutes to rehydrate. When apricots are rehydrated, discard water.
Combine rest of ingredients to rehydrated apricots and process in a food processor until smooth.
For Mangonadas:
Add 2 cups frozen mango chunks to blender and pour orange juice on top. Seal the top of the blender and blend on high until smooth.
Spoon chamoy around the inside of the glass, then pour the mango and orange mixture into the cup.
Top with more chamoy and swirl with a spoon.