Several weeks ago Mr. Pedantic and I braved the blazing Virginia heat and spent the larger part of a July Saturday at a taco festival.
It was as magical and as humid as you would suspect, and while the empanadas were a half-moon-shaped piece of Heaven, and the macaroni and cheese tacos as indulgent as we dared hope for, one of my favorite treats of the day was neither taco nor taco-inspired.
It was, in fact, a popsicle. Bought out of desperation and initially devoured for mere survival, I could not stop admiring the wonder of that oddly savory and fruity Mango Chamoy popsicle.
One taste was full of sweet, golden mango and tangy lime, while the next would be faintly spicy with a punch of salt. It kept my tastebuds confused in the very best way and I instantly knew that I would be taking the root of that incredible concept home with me.
Thus the birth of these slushies.
This recipe does not include Chamoy Sauce for the sake of its simplicity, but the flavors are spot-on for that popsicle I so needed and enjoyed in between rounds of tacos.
While you could certainly opt for only mango, I wanted to add a few cups of papaya to these slushies (which are more like smoothies that include simple syrup) because I love the combination of papaya and lime. It also helps to balance out the frozen mango, keeping the slushie smooth and blend-able.
Fresh lime juice, lime zest, sea salt, chili powder, and simple syrup are added to our fruit duo and the blender gets to work!
After the mixture is smooth, pour into several glasses and give it another sprinkle of chili salt.
I am so obsessed with this drink and how unexpectedly refreshing it truly is.
The perfect mid-week treat!
Salted Lime & Chili Mango Papaya Slush
2 cups fresh papaya, seeded and cubed
2 1/2 cups frozen mango cubes*
1/3 cup fresh lime juice
1/2 cup simple syrup**
1 teaspoon fresh lime zest
1/2 teaspoon fine sea salt, plus extra for garnish
1/4 teaspoon chili powder, plus extra for garnish
*I find pre-frozen mango at Trader Joe’s, but you could certainly chop up several fresh mangos and freeze them on a parchment-line sheet pan until solid.
**Simple syrup is made by combining equal parts sugar and water in a small saucepan and placing over medium high heat. While stirring constantly, bring the mixture to a simmer. Allow the syrup to simmer for one minute, then remove from heat and allow to cool completely before using. If stored in the refrigerator, syrup will last for up to two weeks!
Place papaya, mango, lime juice, simple syrup, lime zest, sea salt, and chili powder in your blender and blend until completely smooth.
Divide amongst two cups. If desired, you can combine one teaspoon of sea salt with one teaspoon of chili powder in a small dish and sprinkle the mixture over the finished slushies as a garnish. Serve immediately.