When Life Gives You Mangoes. . .
Cool down with frozen fruit and a double dose of relaxing myrcene
Neverias, Mexican ice-cream shops popular in the western state of Michoacán and, increasingly, around the world, offer more than 31 flavors. Alongside the triple-scoop cones and frozen paletas, you’ll find salty, saucy, cheesy snacks; chili-flecked fruit salads; and mangonadas—chunky, spicy, sweet-and-sour layered mango smoothies, drizzled with tangy chamoy sauce.
Some mangonadas are towering affairs with candy straws and various sorbet flavors, but we like to keep things simple, showcasing in-season mangoes at their peak. A food processor, blender or immersion blender makes quick work of frozen fruit, creating an ice-cold creaminess without the need for dairy. Chopped mango adds visual and textural variation. Chamoy, a condiment originally inspired by pickled Japanese ume plums and available at most Latino markets, flavors the sundae with sweet, acidic heat. The finishing touch is a rim of Tajín, the spicy, citrusy salt that’s essential to micheladas and more—though we suggest trying a sprinkle of li hing mui powder for a salted plum variation, via Hawaii.
Myrcene, one of the most prevalent terpenes in cannabis, is found in high concentrations in mango. Pairing myrcene-rich strains like OG Kush or Blue Dream with mango might increase their sedative effects, resulting in increased relaxation and relief from sleeplessness, anxiety or stress. At the same time, the high levels of vitamin C in mango may help support the natural defenses of the immune system by stimulating the production of white blood cells and neutralizing dangerous free radicals.
- 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