Nom Nom: Orange Mango Raspado

We cannot wait ’til we move to our new (AIR CONDITIONED!!!!!!) place, because otherwise the dwindling days of summer will be totally comprised of what’ll feel like (500) Days of GROSS. Ugh! It is currently hot and muggy and terrible in New York. Luckily, the little Baby Jesus saw it fit to invent the icy-cool loveliness that is a raspado. And we can’t imagine any flavor more alluring than orange mango. Yum!

Ingredients

1/2 cup fresh orange juice concentrate
1/2 cup sugar 
2 cups water 
2 fresh ripe mangos (peeled and flesh cut from the pit)
Sweetened condensed milk (for garnish if desired) [Ed. note: HELLO?! Is condensed milk ever really optional?]

Directions

In a medium sauce pan, bring sugar and water to a simmer. Cool and then add orange juice concentrate.

Puree syrup and mango in blender until smooth.  Strain and pour mixture into a freezer proof dish.

Place mixture in freezer and freeze until set but not too hard.  To serve, scrape the mixture with a spoon or heavy ice cream scoop and place in dessert dishes.  Top with sweetened condensed milk if desired.

If Raspado is frozen too hard to scrape, leave in the fridge to thaw for a few hours.

*And then add even more leche condensada. We guess you could also just put some leche condensada in the fridge and then eat it all with a spoon while standing in front of your kitchen sink at 5 a.m. Which… is something we would never do.

Orange Mango Raspado (Shaved Ice) [Cook-Mexican]