A thick, ice-cold mango cremolada packed with real fruit. Ripe mango leads, with just enough water and sugar to balance texture and sweetness. Refreshing, spoonable and straightforward: a taste of Peruvian summer in a glass.
Peel the mango, remove the pit, and cut all the flesh into medium chunks, keeping any juice it releases. Use mango that is ripe, sweet and fleshy: the fruit does almost all the work here.
Place the mango flesh in the blender with the water and white sugar. Blend for 30 to 40 seconds, until you have a thick, smooth and intensely flavored puree; do not add more liquid as long as the blender can keep the mixture moving.
Add the ice in two batches and blend in short pulses, stopping to push the mixture down with a silicone spatula if needed. Stop as soon as it becomes ice-cold, thick and finely crystalline, able to sit on a spoon without turning into juice. Serve immediately. And that's it! Plenty of mango, very little filler, and proper cremolada texture. 🥭
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