If you like the popular Mexican treat mangonada, you will love this mango candy shot recipe! It tastes like a mango margarita in jelly form.
Ingredients
- water: 0.25 cup
- unflavored gelatin: 2 packages (.25 ounce packages)
- mango puree: 2 cups
- white sugar: 0.5 cup
- lemon juice: 1 Tbsp
- vodka: 1 cup
- chamoy sauce: 1 tsp (to taste)
- chili-lime seasoning (such as Tajin®): 1 tsp (or as needed)
Metric Conversion
Stages of cooking
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Heat water and gelatin in a small saucepan over medium-high heat; whisk until dissolved, about 5 minutes. Add mango purée, sugar, and lemon juice; whisk until dissolved, about 5 minutes. Remove from heat to cool slightly, about 5 minutes.
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Whisk vodka into cooled mango gelatin until combined.
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Add a few drops chamoy and a sprinkle Tajin to twenty (2-ounce) cups. Fill each cup evenly with mango gelatin and sprinkle with more Tajin. Let set in the refrigerator for 4 hours.
