Ana Fernandez added shaved ice creations to her food truck offerings this year. She now runs two popular San Antonio trucks: the Institute of Chili, which serves up traditional chuck wagon dishes, and Chamoy City Limits, which serves shaved ice treats with spicy and sweet toppings.

MANGONADA

Mango sorbet
Red chamoy (ready-made, available in specialty stores or online)
Green sour chamoy (recipe below)
Chili salt
Lime

For the green sour chamoy:
3 seeded jalapeńos 
1 large pickle
2 skinned plums (pickled in a two-day brine)
1 cup pineapple, macerated (soaked in simple syrup)
1/2 cup lime juice
1/4 cup salt
2 tsp. citric acid
1/2 cup corn starch
1/2 cup cane sugar
1/4 cup apple cider vinegar

Put vinegar and sugar in a heavy pot and heat on low until sugar is dissolved. Turn off heat. Then add salt, citric acid and corn starch. Stir until dissolved. Add macerated pineapple. In a food processor, blend jalapeño, pickle and plums until smooth and add to mixture in pot. Use as a spicy/sour topping for the mangonada. To assemble, layer green chamoy and mango sorbet in a glass dish, green chamoy on the bottom, then sorbet. Coat the top of the sorbet with red chamoy. Sprinkle with chili salt and fresh lime.

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