It's sweet, spicy and sour. It's a hot mango summer.
The mangonada — slushy mango ice, sour-spicy chamoy sauce, chunks of ripe mango, all layered together in a cup, sprinkled liberally with chile-lime salt and stabbed with a tamarind straw — is one of several fruit-and-candy drink concoctions sold in Latino communities as a treat to cool off in the heat of summer. It was my inspiration for these dessert bars.
Serve these bars chilled from the fridge at your next backyard picnic or barbecue. The spice will make you sweat, the fruit will cool you off and you’ll quickly go back for more because you’ll discover it’s the ideal treat to eat when it’s 90 degrees and your clothes are stuck to your skin. 2 In a large bowl, toss the cookie crumbs with the butter and Tajin until the texture of wet sand. Transfer the crumb mixture to the prepared pan and press it evenly into the bottom of the pan. Bake the crust until lightly golden at the edges, 10 to 12 minutes. Remove the pan from the oven and let cool completely on a rack.3 In a small skillet or microwave-safe bowl, combine the orange juice with the 2 packages gelatin; set aside to allow the gelatin to bloom in the juice, at least 5 minutes.
5 Pour the chamoy sauce into the skillet and stir in the remaining 1 package gelatin. Let stand for 5 minutes to bloom the gelatin, then heat it gently, stirring, until the gelatin dissolves. Pour the chamoy into a liquid measuring cup and let it cool for 5 minutes. Drizzle the chamoy decoratively over the mango filling then refrigerate the pan until the filling is partially set, about 1 hour.
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