![]() Other savories on the menu include Churroslokos, a spicy concoction of churros, cucumber, jicama, pork rinds, peanuts, clamato, lime, hot sauce, chamoy, tajin the Flat Chicharron, topped with pork rinds, cabbage, tomato, cucumber and cotija cheese and Elote Corn served in a cup or with chips. On the savory side the top seller is Shrimp Ceviche, made fresh daily in-house and served as a main or a side dish. There are also fruit cups, banana splits, milkshakes, smoothies and fruit-filled pineapple shells. The bestselling Mangonada combines diced mango and mango nectar with their twist - mango sorbet made in-house with fresh mango - plus house-made hot sauce, swirls of apricot-chile chamoy sauce and a sprinkling of Tajin chile-lime seasoning. Order with Seamless to support your local restaurants View menu and reviews for Mango Crazy in Visalia, plus popular items & reviews. The menu centers on fresh mango, which they source from California farmers or mango farms across South America. Our ceviche changed a few times until we felt it was perfect.” For example, the mangonada has been around for quite some time, but our twist makes the difference. “We developed our menu with much customer feedback - we catered to their taste buds. “It’s Mexican street food brought to mainstream America,” Rivera says. Specialties: Our business takes pride in bringing together a passionate mix between fresh fruits and the most savory spices. And two more, in Visalia and Turlock, are coming soon. A number opened during the pandemic year. ![]() Since then, their Mango Crazy concept has expanded from one location to a dozen, with the two most recent opening in Campbell and South San Jose. What started out as an ice cream shop in 2014 soon evolved into a fast-casual restaurant serving both sweet and savory treats. Several years ago Modesto buddies Larry Rivera and Andy Lopez were working in health care and construction, respectively, but looking to team up on a business.
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