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Mangonada with Red Belly Honey

Mangonada with Red Belly Honey


  • 3 cups frozen mango chunks
  • 1½ tablespoons Red Belly Honey
  • 1 lime, halved
  • 2 teaspoons Tajín Clásico Seasoning
  • 1 fresh mango, peeled and diced
  • 5 tablespoons chamoy sauce

Thaw frozen mango 15 minutes. Puree with honey and juice of ½ lime until creamy and smooth, adding a small amount of water if necessary to facilitate blending. Rub remaining lime half around rim of 2 rocks glasses. Spread Tajín on small plate; dip rim of glasses to coat. Split about a third of the puree between the 2 glasses, top each with a layer of diced mango and chamoy. Repeat until glasses are full. Makes 2 servings. Potency depends on the strain.

Photography by Matt Armendariz

Food styling by Adam Pearson

Prop styling by Amy Paliwoda

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