Mexican Mangoneada

Name: Mexican Mangoneada
Yield: 12 small cup servings
Cuisine: American
Ingredients: 2 Mangoes; Chamoy; 12 Lollipop sticks; 1/2 of Mango Nectar (33.8oz) (1.06qt); Chile Piquin

Janet Menenguez @cook_19249951

Mexican Mangoneada

Janet Menenguez @cook_19249951

Saved

Ingredients

12 small cup servings

2Mangoes
Chamoy
12Lollipop sticks
1/2of Mango Nectar (33.8oz) (1.06qt)
Chile Piquin

Saved

Steps

1

Peel the two mangoes and cut them in pieces. The size does not matter.
2

Get a blender and put the pieces of mango and half of a 33.8 oz Mango Nectar box.
3

Blend the mangoes with the nectar but DO NOT blend it much. Leave small pieces of mago.
4

Put the mango juice looking thing in the small cups.
5

Put it inside the freezer. Before putting the lollipop sticks in the cup, leave the Magoneada in the freezer for 5 minutes.
6

After 5 minutes put the sticks in the middle of the mangoneada cup. Then let the magoneada freeze completely.
7

When the mangoneada is ready you can put Chamoy salsa and Chile Piquin if you would like to!
8

And finally... ENJOY!!!! :D