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Raspados (Mexican shaved ice with fruit syrups)
Shaved ice drenched in homemade hibiscus and mango syrups
In Guadalajara and the towns of Sinaloa, raspados are sold from carts and little shops from noon until late on hot days: a paper cup of finely shaved ice soaked in bright homemade syrups like tamarind, mango, strawberry and deep-red hibiscus, sometimes with fresh fruit and a squeeze of lime. They are the cheapest way to cool down, and children and adults line up alike. They are naturally egg-free and plant-based: there is nothing to set or bind, just fruit and sugar cooked into syrups thick enough to cling to the ice. The hibiscus is tart and floral, the mango sweet and thick, and the two side by side make a striking cup. Make the syrups and cool them quickly over iced water. Chef's tip: shave the ice as fine as you can and pour the syrup slowly; the common mistake is using coarse crushed ice, which lets the syrup run straight to the bottom.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the hibiscus syrup
- ¾ cup water
- 4 oz sugar
For the mango syrup
- 1 ripe mangolarge, about 300 g flesh
- 2 ⅞ oz sugar
- 2 tbsp lime juice
To serve
- 1 ¾ lb ice cubes
- 3 ½ oz diced fresh mango (optional)
- 1 tsp chilli-lime salt (optional)
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What you'll need
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Method
0/5 doneStep 1: Simmer ½ oz dried hibiscus flowers, ¾ cup water and 4 oz sugar in a small pan over a medium heat for 5 minutes, until deep ruby and slightly syrupy.
5 minStep 2: Strain the hibiscus syrup into a jug set in a bowl of iced water and stir until cold.
4 minStep 3: Blend the 1 ripe mango flesh with 2 ⅞ oz sugar and 2 tbsp lime juice until completely smooth; it should coat the back of a spoon. If it is too thick to pour, loosen with 1–2 tbsp water.
2 minStep 4: Shave 1 ¾ lb ice cubes in an ice shaver, or pulse it in a strong blender in short bursts, until it is as fine as snow.
4 minStep 5: Pack the ice into cups, mounding it high, and slowly pour hibiscus syrup over one side and mango syrup over the other. Top with 3 ½ oz diced fresh mango and 1 tsp chilli-lime salt if you like, and serve with a spoon and straw.
2 min
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 1 g
- Carbs
- 66 g
- Fat
- 0 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does raspados (Mexican shaved ice with fruit syrups) take?
- About 20 minutes in total: 12 minutes to prepare and 8 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of ripe mango?
- Tinned mango pulp, same weight.
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Perfect for:Summer coolers