No-Bake Mangonada Bars

My mangonada fixation began during my short stint in Los Angeles. Every week, I’d take a mental health walk to the nearby bubble tea store for their mangonada slushy (called Chamango) with a generous drizzle of chamoy syrup dripping down the sides, a healthy dusting of Tajín, and a straw that cosplayed as chewy tamarind candy. The sweet-spicy-tangy trifecta had me hooked. It was delicious, of course, but it was also reminiscent of how we ate green mangoes in Bangladesh during the summer. Chile powder took the place of Tajín and plain old sugar balanced the sour with sweet.

These no-bake mangonada bars are an ode to that lip-smacking combination and the treat that makes me miss LA every so often. Maria cookies, Tajín, and brown sugar form the crisp base, while frozen mango pulp, lime juice, and eggs are transformed into an ice-cream-like filling that evokes biting into a paleta. While vodka is listed as an optional ingredient, including the small amount helps lower the freezing point of the filling, contributing to a smooth texture free of icy crystals. For the topping, try to find ripe Ataulfo or Champagne mangoes. And you won’t want to skimp on the Tajín.