A Belizean’s palate can best be described as ‘quite complex’. We love to combine sweet, sour and even hot spices to make that perfect blend of flavors. Be it breakfast, lunch or dinner, we always want more for our food. In fact, even our snacks are EXTRA. One of my favorites that has that explosive taste is the Chamoyada – a sweet and spicy blended fruit and ice concoction topped with more seasonal fruit and spices.
Chamoyadas are mostly made by local fruit or smoothie vendors, and make for the perfect snack on a hot afternoon. While a Chamoyada can be made from a variety of fruits, such as pineapples, watermelons, tamarinds or strawberries, my personal favorite is the mango chamoyadas. Since mango season is upon us, May and June are my favorite months to indulge in my cravings!
Of course, if you can’t find a vendor, you can easily make your own chamoyadas from home. Here is a recipe for mango chamoyadas as made by us:
• Two ripe juicy mangos cut into strips
• Chamoy sauce (a Mexican condiment sold at supermarkets across the country)
• Tajin powder (another Mexican condiment sold at supermarkets across the country)
• Sugar (optional)
What to do?
Blend three quarters of the mango strips with ice and about four tablespoons of the chamoy sauce. The result should be at a slushy like consistency. You may want to add sugar for extra sweetness. Pour the mixture into a cup, then top with the remaining mango slices, a drizzle of chamoy sauce and sprinkle on the tajin powder. Sip the cool concoction, or scoop it up with a spoon. There really is no wrong way to eat up. Enjoy!