Raspados Mexicanos
Curb your sweet tooth with a frozen raspado Mexicano. Fresh mango is cooked down and served on shaved ice for a treat you won't soon forget!
Equipment
- Saucepan
- Potato masher
- High-speed blender
Ingredients
- 2 cups water ($0.01)
- 1 cup cane sugar* ($0.04)
- 2 mangoes, peeled and cubed ($0.55)
- Ice cubes ($0.01)
For serving optional
Instructions
- First, add water and sugar to a saucepan. Bring to a simmer and allow sugar to dissolve.
- In the meantime, peel and cube the mangoes into small pieces. Add them to the pot and bring to a simmer again for 10 minutes, or until the mangoes are soft.
- Once softened, roughly mash the mangoes with a potato masher and let the mixture reduce into a syrup-like consistency, about another 15 minutes. Remove from heat and let cool for a few hours before serving.
Serving
- Add 1-2 cups of ice cubes to a blender and mix until the ice is crushed (like shaved ice). Transfer ice to a cup and pack it in.
- Add about a ½ cup of fruit mixture overtop the ice. Enjoy as-is or drizzle with chamoy and garnish with tamarind or chamoy candies. Happy eating!
Notes
- *Replace 1 cup cane sugar with a 225-gram cone of piloncillo for a richer flavor.
- Use other fruits like pineapple, strawberries, raspberries, tamarind, or lime.
- We calculate nutritional information for our recipes with Cronometer.
- Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.
- All prices are in USD.
Nutrition
Serving: 1raspado | Calories: 127kcal | Carbohydrates: 32.7g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 3.7mg | Potassium: 87.4mg | Fiber: 0.8g | Sugar: 32g | Vitamin A: 559.9IU | Vitamin C: 18.8mg | Calcium: 7.7mg | Iron: 0.1mg
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