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.
Red chamoy (ready-made, available in specialty stores or online)
Green sour chamoy (recipe below)
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.