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This vegan aguachile verde recipe (Aguachile Estilo Nayarit) is spicy, tangy, and designed to be eaten on the beach on top of tostadas with a nice cold beer! In this vegan version, oyster mushrooms are marinated in a lime juice, cilantro, and serrano pepper mixture then mixed with sliced crisp cucumber and sliced red onion.

Oyster mushrooms on a marble backdrop

What is Aguachile?

Aguachile (literally chile water) is a type of ceviche thought to have originated on the coasts of Sinaloa. It is traditionally made with shrimp and like ceviche consists of marinating fresh seafood in a lime juice-chile mixture. It differs from other ceviches in that the marinating time is much shorter and the marinating mixture is very spicy. You can find aguachile verde and aguachile rojo as well. It is usually served as an appetizer on tostadas.

Shredded oyster mushrooms in a glass bowl. A lime squeezer and lime beside it.

Our Vegan Mexico Project

This recipe is part of an amazing project called Our Vegan Mexico, where 32 talented cooks will be showcasing, right here on Dora’s Table, 32 vegan Mexican recipes. Each recipe will be representing one state of the Mexican union.

Green serrano-lime salsa in blender container.

 

With this project, I am hoping to encourage the Mexican community in the U.S., and the people of my country to take a chance and make the change to a plant-based diet. This recipe, which is representing the state of Nayarit, is the creation of the talented Kimberly Rosales from @vivaverduras and here she is sharing her story with us.

Serrano-lime salsa poured over cucumber and onion in large stainless steel bowl.

Kimberly’s Story:

I decided to change my diet in Junior high (age 13) to a vegetarian based diet after making a bet with a friend on who can go the longest. After discovering PETA and watching a few of their videos, I was motivated to make it an actual real diet of mine.

Salsa mixed with red onion and cucumbers in a large stainless bowl.

After a couple of years struggling on how to eat without meat, and getting tired of pb&j sandwiches, I discovered my passion for cooking and creating recipes that catered to my diet. In 2011, I was convinced to incorporate seafood in my diet and I became pescatarian for a couple of years. After not feeling right, I watched a video from a Youtuber named FreeLee.

Mushrooms added to salsa, cucumber-onion mixture in a large stainless steel bowl.

Although I didn’t agree with a lot with her or her choices, I did come to a realization that I didn’t want to consume any fish or dairy products. I actually changed my diet cold turkey (no pun intended) and went fully plant-based. I had a few occasional slip-ups but fully committed this past year. After discovering the endless substitutes, I found there was no need to go back.  Now, I look to encourage and educate those in my community to try out a plant-based diet and show the versatility of recipes that one can create. My goal is to share my idea of, “Add the veggies, keep the culture!”

Vegan aguachile verde on a blue talavera plate on top of a melon colored cloth napkin.

 

The Vegan Aguachile Verde Recipe

To make this authentic Mexican recipe vegan oyster mushrooms are used to replace the shrimp. The earthiness and texture of the mushrooms make it the perfect substitute. Without a doubt, this is the best aguachile recipe out there!

Close up of vegan aguachile verde on a blue talavera plate

  • It might seem like this is way too much lime juice, but I promise it’s not.
  • You can reduce the number of chiles if you can’t take the heat.
  • If mushrooms aren’t your thing you can make aguachile with hearts of palm.
  • Serve this with tostadas, avocado, and a nice cold beer.
Vegan aguachile verde on a blue talavera plate on top of a melon colored cloth napkin.

Vegan Aguachile Verde (Aguachile Estilo Nayarit)

Vegan Aguachile Verde recipe, in this vegan version oyster mushrooms, are used to replace the shrimp. Serve with tostadas and avocado.
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Course: Appetizer
Cuisine: Mexican
Keyword: aguachile, ceviche, vegan mexican recipes
Prep Time: 20 minutes
Marinating time: 4 hours
Total Time: 22 minutes
Servings: 4 Servings
Calories: 144kcal
Author: Dora S.

Ingredients

Salsa:

  • 2 Serrano peppers
  • 1 Garlic clove
  • ¼ White onion
  • 4 Limes
  • 1 cup Cilantro, stems removed
  • Salt and pepper to taste

Aguachile:

  • 7-8 King Oyster Mushrooms, medium size (about 1.25 lb.)
  • 2 Cucumbers, peeled and gutted
  • 1 Red onion, thinly sliced
  • 5 Limes
  • Salt & pepper to taste
  • 3 Small seaweed sheets crumpled and sprinkled before serving

Instructions

Preparing the mushrooms:

  • Clean mushrooms with a damp towel, do not wash since it will change the texture of the mushroom. Cut the mushroom stems, you can cut the top as well but I like the texture
  • Shred them with two forks so they have a "shredded chicken" look. Place them in a large bowl, and marinate with 4-5 squeezed limes and pink salt, refrigerate for about 4 hours (I marinated mine over night.)

To make the salsa:

  • Place the serrano peppers, garlic, onion, juice of 4 limes, and cilantro in the blender and process until smooth.

Making the aguachile:

  • Cut the cucumbers in half and gut the cucumber so they resemble a “c” shape, slice thinly. Cut the onion into thin slices. Add cucumbers and onions to a large bowl.
  • Pour serrano salsa over the cucumber/onion mix. Marinate for 2 – 4 hours. (I marinated it overnight.) Squeeze additional lime juice if needed, I like it very citrusy but this is optional.
  • After the marinating time is done, combine mushrooms and cucumber/onion mix, add salt to taste, and top with avocado and extra cilantro.
  • I like to add my seaweed right before serving so it doesn't get too soggy.

Notes

• It might seem like this is way too much lime juice, but I promise it’s not.
• You can reduce the amount of chiles if you can’t take the heat.
• If mushrooms aren’t your thing you can make aguachile with hearts of palm.
• Serve this with tostadas, avocado, and a nice cold beer.

Nutrition

Calories: 144kcal | Carbohydrates: 32g | Protein: 7g | Fat: 1g | Sodium: 40mg | Potassium: 1059mg | Fiber: 6g | Sugar: 6g | Vitamin A: 480IU | Vitamin C: 53.9mg | Calcium: 83mg | Iron: 1.4mg
Just so you know, we are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.

This might be the best paleta recipe I’ve ever made, and it’s a boozy popsicle! This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. Just thinking about it makes my mouth water. I’m excited to be participating once again in Lola’s Cocina Paleta Week. Head on over there to find all kinds of paleta recipe to cool down this summer.

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

They’re inspired by the famous watermelon paleta shot, which is a very popular drink along the border of US-Mexico. The shot itself is supposed to mimic the Mexican spicy watermelon lollipop candy. So I’ve taken this concept and turned it into a deliciously spicy watermelon popsicle.

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

This is the first time I’ve ever tried to make a boozy popsicle, but with this heat it sounds like the perfect solution to a stressful and hot day. They would also be perfect for an adult pool party or a day at the beach, but be sure to label them as adult popsicles otherwise your little ones might get a tummy ache.

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

We recently had our baby boy’s first birthday party and I gave some of our guest this watermelon paleta shot to try and they loved it. I hardly tasted the tequila in there, but they assured me that they definitely felt it.

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

I always try to come up with new paleta recipes in the summer. It’s so easy with my handy paleta mold, and whatever fresh fruit I have on hand. I also refer to Fanny Gerson’s book Paletas. Even though it’s not a vegan cookbook, a lot of the recipes are vegan or easily adaptable.

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

So far we’ve made strawberry, coconut, corn, Mexican chocolate, banana-pecan, cucumber-chile, and mango-chile paletas. I’m excited to make these over and over again for the rest of the summer.

The Recipe: Watermelon Paleta Shot

  • I used my favorite Corralejo Tequila, but you can use any tequila you want.
  • We prefer Tajin chile powder for these.
  • Because of the alcohol it is best to freeze these overnight.
  • If your watermelon is super sweet, you can reduce the amount of sugar.
  • Enjoy!
This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

Watermelon Paleta Shot

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Mexican
Keyword: paleta shot, watermelon paleta, watermelon popsicle
Prep Time: 15 minutes
1 day
Servings: 10 paletas
Calories: 99kcal
Author: Dora S.

Ingredients

  • 4 cups Diced watermelon, seedless
  • ½ cup Tequila, (Corralejo reposado)
  • 3 tbsp. Lime juice, fresh
  • ½ cup Sugar or sweetener of your choice
  • 10 tsp. Tajin chile powder

Instructions

  • Place the watermelon, tequila, lime juice, and sugar in the blender and process until smooth.
  • Place 1 tsp. of chile powder at the bottom of each popsicle mold.
  • Pour in watermelon mixture into molds, snap on lids, insert popsicle sticks, and freeze overnight.

Notes

If tequila isn’t really your thing or you want these to be less alcoholic use only 1/3 of a cup of tequila. I used my favorite Corralejo Tequila, but you can use any tequila you want. We prefer Tajin chile powder for these. If your watermelon is super sweet, you can reduce the amount of sugar.

Nutrition

Serving: 1Paleta | Calories: 99kcal | Carbohydrates: 17g | Protein: 1g | Sodium: 81mg | Potassium: 169mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1805IU | Vitamin C: 6.3mg | Calcium: 21mg | Iron: 1mg
Just so you know, we are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.

Sweltering summer heat can only mean one thing, paletas!!! These cucumber-chile paletas are the perfect cucumber popsicle, not to spicy, sweet, and just the right amount of tart. (You can put lime and chile on almost anything and I’d totally eat it.) We are so happy to be participating once again in Lola’s Cocina Paleta Week. This year there are 10 vegan paletas! So be sure to head over there and check it out and share with #paletaweek.

Cucumber-chile paletas (Cucumber popsicles with lime and chile). Not too spicy, yet sweet and a bit tart, the perfect combination.

Paletas are definitely a family favorite treat. Some of our favorites are strawberry, coconut, pecan, mango and tamarind, but there are so many other flavors out there like oreo, chocolate, watermelon, and of course cucumber. The kids love to help make them and they get super excited when they see the paleta mold come out.

Cucumber-chile paletas (Cucumber popsicles with lime and chile). Not too spicy, yet sweet and a bit tart, the perfect combination.

Mexico has a history of unconventional ice cream flavors, some of them are even trendy now, but Mexico has been doing it for years. Some of the most popular ones are corn, avocado, arroz con leche, rose petal, and tequila and lime.

Cucumber-chile paletas (Cucumber popsicles with lime and chile). Not too spicy, yet sweet and a bit tart, the perfect combination.

The beginning of the paleta industry can be traced to Tocumbo, Michoacan in the 1930’s. Where a family business, la Michoacana, flourished and spread to the rest of the country. You can find a Michoacana in almost any town in Mexico, and without a doubt you will be able to find vegan options there.

Cucumber-chile paletas (Cucumber popsicles with lime and chile). Not too spicy, yet sweet and a bit tart, the perfect combination.

To find your vegan options, simply ask for paletas or helado de agua, which means from water. Paletas and helado de agua are made with a water base, and are just as delicious as there milky counterparts. One of the greatest things about Mexican paletas and ice cream is that they are made with local and fresh fruit. What are your favorite paleta flavors??

Cucumber-chile paletas (Cucumber popsicles with lime and chile). Not too spicy, yet sweet and a bit tart, the perfect combination.

The Recipe: Cucumber-Chile Paletas (Cucumber Popsicles)

  • You don’t have to use a fancy cucumber to make this (a.k.a english cucumbers), a regular one will do.
  • Make sure to peel and remove the seeds.
  • Our favorite chile powder for this is Tajín, which is now available at most grocery stores.
  • Make sure that your pineapple is ripe for extra sweetness.
  • You can use any sweetener you prefer.
  • Enjoy!!
Cucumber-chile paletas (Cucumber popsicles with lime and chile). Not too spicy, yet sweet and a bit tart, the perfect combination.

Cucumber-Chile Paletas (Cucumber Popsicles)

These cucumber-chile paletas are the perfect cucumber popsicle, not to spicy, sweet, and just the right amount of tart.
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: Mexican
Keyword: cucumber popsicles, vegan paletas
Prep Time: 15 minutes
5 hours
Servings: 8 paletas
Calories: 33kcal
Author: Dora S.

Ingredients

  • 2 ¾ cup Cubed cucumber peeled, deseeded
  • 1 cup Cubed pineapple, fresh
  • 2 tbsp. Sugar or your favorite sweetener
  • 2 tbsp. Lime juice, fresh
  • 2 tbsp. Tajín chile powder

Instructions

  • Place all the ingredients in the blender, and process until smooth.
  • Pour into your molds, snap on the lids, and freeze for at least 5 hours.
  • After unmolding the popsicles, sprinkle them with some more chile powder and enjoy!!

Notes

If you don’t have popsicle molds, you can use shot glasses or small plastic cups. Pour mixture into glasses and freeze for 30 min to 1 hour. Insert popsicle sticks and freeze for 4 more hours.

Nutrition

Serving: 1Paleta | Calories: 33kcal | Carbohydrates: 9g | Sodium: 61mg | Potassium: 156mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1140IU | Vitamin C: 12.5mg | Calcium: 21mg | Iron: 0.8mg
Nutrition Facts
Cucumber-Chile Paletas (Cucumber Popsicles)
Amount Per Serving (1 Paleta)
Calories 33
% Daily Value*
Sodium 61mg3%
Potassium 156mg4%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 6g7%
Vitamin A 1140IU23%
Vitamin C 12.5mg15%
Calcium 21mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

 

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I love a good margarita! This spicy hibiscus ice margarita is the perfect combination of tart, sweet, and spicy. Plus you can’t go wrong with tequila. I’m happy to be a part of Hola Jalapeño’s margarita week again this  year, and I can’t wait to try all the delicious and creative margaritas.

I love a good margarita! This spicy hibiscus margarita is the perfect combination of tart, sweet, and spicy. Plus you can't go wrong with tequila!

Last year I shared my pineapple-chile margarita which is one of my favorites. I decided to ask my husband for help, since he is the cocktail expert in our house. We played around with the idea of reshooting some of my old margarita posts (they really need new pictures), but I really wanted to do something different, and he suggested we incorporate flavored ice. He actually developed this recipe for his job, so all I had to do was adapt it for home use. This turned out to be more difficult than it sounds because apparently he doesn’t measure anything, he just improvises. After a couple of deliciously failed attempts at recreating his drink I finally did it.

I love a good margarita! This spicy hibiscus margarita is the perfect combination of tart, sweet, and spicy. Plus you can't go wrong with tequila!

I did have to buy a colossal ice cube tray . I tried the recipe with regular ice cubes, and even though it did work, the giant ice cubes worked much better. To make the hibiscus ice, I steeped dried hibiscus flowers in hot water for 20 min. then added some sugar, and chile piquín. I then strained the liquid, and used this to make the ice. Once the ice was frozen I made a classic margarita and poured it over the hibiscus ice. As the hibiscus ice melts, it infuses the classic margarita with a sweet and tart hibiscus flavor.

I love a good margarita! This spicy hibiscus margarita is the perfect combination of tart, sweet, and spicy. Plus you can't go wrong with tequila!

The Recipe: Spicy Hibiscus Ice Margarita

  • If you can’t find chile piquín at your local Mexican market, you can use tajín
  • Use a whiskey glass to serve the margarita, so the ice fits.
  • Shake the classic margarita with ice in a tumbler, before pouring it over the hibiscus ice.
  • My favorite tequila for margaritas is Corralejo reposado.
  • Enjoy!

I love a good margarita! This spicy hibiscus margarita is the perfect combination of tart, sweet, and spicy. Plus you can't go wrong with tequila!

I love a good margarita! This spicy hibiscus margarita is the perfect combination of tart, sweet, and spicy. Plus you can't go wrong with tequila!

Spicy Hibiscus Ice Margarita

I love a good margarita! This spicy hibiscus margarita is the perfect combination of tart, sweet, and spicy. Plus you can't go wrong with tequila!
5 from 1 vote
Print Pin Rate
Course: Drinks
Cuisine: Mexican
freeze time: 1 day
Total Time: 15 minutes
Servings: 2 people
Author: Dora S.

Ingredients

Hibiscus Ice:

  • 1 cup Dried hibiscus flowers
  • 4 cups Water
  • 1/2 cup Sugar
  • 1 tsp. Chile piquín powder

Classic Margarita:

  • 8 oz. Corralejo Tequila, reposado
  • 2 oz. Cointreau
  • 2 oz. Lime juice, fresh
  • 1 tbsp. Coarse salt

Equipment:

  • 1 Jumbo ice cube tray

Instructions

Hibiscus Ice:

  • Combine water, sugar, and hibiscus flowers in a large pot and bring to a simmer. Once it simmers, remove from heat and let steep for 20 minutes. Strain and add 1 tsp. of chile piquín. Let cool.
  • Pour hibiscus mixture into jumbo ice tray and freeze overnight.

Classic Margarita:

  • Run a lime wedge around the edges of two whiskey (rocks) glasses, and dip them on the salt. Set aside.
  • In a cocktail shaker combine tequila, Cointreau, and lime juice. Fill the shaker with ice and shake until completely chilled.

All together:

  • Unmold 4 jumbo ice cubes, and place in the prepared glasses. Pour classic margarita over the hibiscus ice and serve.

Notes

If you can't find chile piquín at your local Mexican market, you can use Tajín. Use a whiskey glass to serve the margarita, so the ice fits.

Whenever I’m coming down with a cold, all I want is a caldo Tlalpeño. In this vegan caldo Tlalpeño recipe zucchini, potatoes carrots, and rice simmer in a chipotle vegetable broth. It is a comforting traditional home cooked meal.

Caldo Tlalpeño is one of my favorite comfort dishes. My mom, to this day, still makes a version of it whenever anyone one of us is sick. After moving to the U.S. I searched high and low for a restaurant that would serve a good caldo Tlalpeño, but none of them measured up. Until finally, duh, I realized that I should just make it at home. It is super easy to make and it’s another one of those dishes that kids love.

This vegan caldo tlalpeño recipe will keep you coming back for more. Zucchini, potatoes carrots and rice simmer in a chipotle vegetable broth

There’s a legend behind this special dish. It is said that Mexican president Santa Ana (you know, the one that signed away 1/4 of Mexico to the U.S.,) was very hung over after 3 nights of partying and was looking for a quick remedy. He happened to be in Tlalpan, the largest borough of Mexico City. The cook gave him a chicken soup and when the president asked what the name of the soup was, she said caldo Tlalpeño.

This vegan caldo tlalpeño recipe will keep you coming back for more. Zucchini, potatoes carrots and rice simmer in a chipotle vegetable broth

Homeschooling is going well so far. There has been a bit of whining and tears, but I already expected that. It’s actually kind of nice to not have to wake up at 6am and rush out the door to drop kids off at school. On the other hand, by 3 pm mommy is desperate for some alone time. Thank goodness for naps and TV!

I want to say a special thank you to all of you that took the time to respond to my email about the recipes you would like to see on the site. Apparently all of you really like chile rellenos and miss them terribly, so I will be working on that. If there’s any other dish you guys would like to see send me an email or respond to this post. I read every single one!

The Recipe: Vegan Caldo Tlalpeño

  • You can add whatever veggies you like. Chayote would also go really well with this.
  • When I make this for the kids I leave out the chipotle and add it as a condiment at the end for the adults.
  • Baked tofu would be a good addition to this soup as a garnish.

Vegan Caldo Tlalpeño Recipe

This vegan caldo tlalpeño recipe will keep you coming back for more. Zucchini, potatoes carrots and rice simmer in a chipotle vegetable broth
4.5 from 2 votes
Print Pin Rate
Course: Soup
Cuisine: Mexican
Keyword: caldotlalpeno, vegancaldo
Cook Time: 25 minutes
Total Time: 25 minutes
Servings: 4 servings
Author: Dora Stone

Ingredients

  • 1/2 cup Diced, white onion
  • 3 cloves Garlic, minced
  • 10 cups Vegetable Stock
  • 2 sprigs Cilantro, fresh
  • 1/4 cup Rice, long grain
  • 1 cup Potatoes, diced
  • 3/4 cup Carrots, diced
  • 1 1/2 cups Zucchini, diced
  • 1 cup Chickpeas, canned, drained
  • 1 ea. Chipotle chile, adobo, chopped
  • 1/2 Avocado, cut into cubes
  • 1 Lime, cut onto quarters

Instructions

  • Heat a large pot to medium-low heat. Add 1/4 of water (or 1 tbsp. oil), add onions and sweat for 3-4 minutes until tender and translucent. Add garlic and let cook for 1 more minute
  • Pour in vegetable stock and cilantro sprigs in a large pot, and bring to a simmer.
  • Add rice and simmer for 4 minutes.
  • Add potatoes and simmer for 4 minutes.
  • Add carrots and simmer for 4 minutes.
  • Add chipotle in adobo and zucchini and simmer for 5 minutes.
  • Add chickpeas and simmer for 6-7 minutes or until all the vegetables and rice are tender. 
  • Season with salt and pepper.
  • Serve with avocado cubes and lime wedges.

Notes

To serve, garnish with avocado slices and a splash of lime juice. You can add baked tofu cubes to it for a more protein packed meal.

 

Hot sticky summers, clothes drenched in sweat, and the almost unbearable burn of the sun on your skin can only describe a summer in northern Mexico, ok and probably Arizona and Texas too. Those were the summers of my childhood, but summer in Mexico also means dozens of paleta flavors to explore and the perfect yuki o raspado(slushie) to cool you down. One of the most memorable raspados is the mangonada, a combination of sweet mango puree and ice, layered with spicy chamoy, lime juice and chile powder. It is a classic combination of sweet, sour, and spicy, which is a popular flavor profile of Mexican cuisine, and one of my favorites.

mangonada

This mangonada was made with homemade chamoy which means it has no added sugar! What no sugar? That’s right. (Chamoy is a sweet and spicy sauce made from dried apricots that is used as a dip for fruit or in paletas and raspados.) The only sugar in this mangonada is the natural sugar found in the mango and dried apricots. You can also buy chamoy bottled at your local hispanic market or on amazon. Just writing about this is making my mouth water.

mangonada

mangonada

We will not be spending this summer in Mexico. Instead two of my nieces are coming to visit. We will be enjoying the beautiful California weather and beaches  while they are here. There will be swim lessons, vacation bible school and possibly a road trip in July. I’m looking forward to a long summer spent with family and friends. Enjoy!

The Recipe: Mangonada (Mango and Chamoy Slushie)

mangonada

Mangonada (Mango and Chamoy Slushie)

5 from 2 votes
Print Pin Rate
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 2 servings
Author: Dora Stone

Ingredients

Chamoy

  • 1 cup Apricots, dried
  • 2 cups Water
  • 2-3 tbsp. Chile ancho powder
  • 2 tbsp. Lime juice, fresh
  • 1 tbsp. Apple cider vinegar

Slushie

  • 1 cup + 2 tbsp. Mango, diced
  • 1 cup Ice
  • 6 tbsp. Chamoy
  • 1 Lime, juice of
  • Chile powder To Taste (tajín)

Instructions

  • To make the chamoy, place the dried apricots and water in a saucepot and bring it up to a boil. Lower heat and simmer for 30 min. Set aside.
  • Reserve ¾ of a cup of the apricot cooking liquid.
  • Take the simmered apricots, reserved cooking liquid, chile ancho powder, lime juice, and apple cider vinegar and blend until smooth. Add more or less water for a thinner or thicker consistency. (I left mine a little on the thick side.) Let cool.
  • To make the slushie, place ½ cup of mango in the bottom of the blender container, add a layer of ice, continue to alternate the layers this way with the rest of your ice and 1 cup mango.
  • Blend on medium speed until you are left with a slushie consistency. The pieces of ice, though small, should still be seen.
  • To assemble, take to glasses and pour in a tbsp. of chamoy in the bottom of each one. Add a layer of mango slushie, followed by another tbsp. of chamoy. Repeat one more time.
  • Sprinkle 1 tbsp. of diced mango on the top of each finished slushie. Squeeze half of a lime into each glass and top with as much chile powder as you desire. Serve with a spoon and a straw.

Notes

Makes 2 (8 oz.) glasses. Use 2 tbsp. of ancho chile powder for a mild chamoy, use 3 for a spicier version.