Pour a little
chamoy (a few teaspoons) around the edges of each popsicle mold, allowing
chamoy to drip down the sides and pool a little bit in the bottom of the mold.
If you prefer not to use store - bought
chamoy, here's my recipe for homemade
chamoy, which is thicker than the store - bought variety and needs to be slightly more liquidy for it to drip down the popsicle molds properly.
You can achieve a similar effect by using a spoon to smear the inside of the popsicle mold if you want to make your own
chamoy from scratch with my recipe.
Pour the mango mixture down the center of each mold, being careful not to let it disturb
the chamoy dripping down the inside of the mold.
Measure out 1/3 cup
chamoy.
These are similar to mangonadas, but those usually include
chamoy as an ingredient, and this recipe doesn't.
«The McCormick Flavor Forecast 2014» predicts that two of the top five up - and - coming flavors for 2014 will involve peppers: aji Amarillo, a hot and hard - to - source Peruvian yellow pepper with bold, fruity flavor; and
chamoy sauce, a Mexican condiment made from apricot, lime, chilies and spices.
Ladle up some mango or pineapple
chamoy (sauces and condiments made from pickled fruit) from the jugs behind the counter, or throw all your money at the dried goods, Turkish apricots and Japanese peanuts among them.