Mango, Tajín, and a-maíz-ing ice cream at Neveria Dulce Amor in Mansfield

I met with shop owner Jesus Davalos, known around the community as Chuy.

When I asked what I should try, he didn’t hesitate.

“The mangonada,” he said.

The mangonada is made with mango sherbet layered with chamoy and Tajín, then topped with chunks of fresh mango. If you’ve never had those flavors, let me paint the picture. 

Chamoy is a bright, tangy red sauce made from pickled fruit. Tajín is a chili-lime seasoning with a salty citrus kick.

Together, they bring a combination of sweet, sour, and just a hint of spice to keep things interesting. Add juicy fresh mango and smooth sherbet, and the whole thing feels like a sunset in a cup — vibrant, punchy and layered with flavor.

Next up: an iced horchata latte. Now, I’m not a black coffee drinker by any means, so if you’re after bitter and bold, this isn’t that.

But if you’re like me and want something balanced, not cloyingly sweet, but smooth and cinnamon-warm, this might be your new go-to. It reminded me of the milk left over after a bowl of Cinnamon Toast Crunch, only a little more grown-up.

Chuy next handed me a taro boba tea, a creamy purple drink made with milk and tapioca pearls. Taro is a starchy root vegetable (not to be confused with ube, though the two often get mixed up thanks to the similar color). Flavor-wise, it’s mellow and nutty with subtle vanilla notes.

The tapioca pearls were perfectly chewy, and the drink struck a mellow balance of sweet, subtle, and nutty. The shop’s description that it “tastes like cereal” made sense to me after the first sip; it had a nostalgic, almost dessert-like taste I definitely enjoyed.

Next was a peanut butter açaí bowl, and it impressed with both flavor and presentation. The base was a creamy, peanut buttery, deep-purple açaí topped with sliced banana, strawberries, crunchy granola, and goji berries, drizzled with a bit of honey- like PB&J in a bowl.

I don’t usually like soft-texture foods like yogurt, but this had great contrast. It was crunchy, creamy, and wholly satisfying. 

In fact, I went back a few hours later and got another one to eat for breakfast the next day. It’s that good. Chuy mentioned it’s a popular lunch item too, especially for anyone looking for something lighter but still filling and flavorful.

Next came the street corn. This cup of bold, bright flavor had roasted corn layered with salty cotija cheese, creamy mayonnaise, a squeeze of lime, and a dash of Tajín.

Every bite had crunch, cream, acidity, and spice. I’m a big corn fan already, but this cup really delivered.

Then there was a classic banana split. Scoops of chocolate, strawberry, and vanilla ice cream nestled around a fresh banana, with pineapple chunks, strawberries, whipped cream, crunchy sprinkles (the best kind), and a cherry on top.

It was nostalgic and simple. I enjoyed the fact that there were no canned syrupy toppings here, just fresh fruit and the kind of treat that makes you feel like a kid again.

I also tried a coffee and chocolate paleta (a creamy, handheld popsicle). Think fudge pop, but rich and creamy, with a subtle coffee finish that balances the sweetness instead of overpowering it.

Finally, I had to try one of the specialty ice cream flavors. There were plenty to choose from, and I was getting full, but one piqued my interest: The sweet corn ice cream, one of their seasonal flavors made in-house. It was yellow, ultra creamy, and yes, it tasted like corn. It’s not for everyone, but it was smooth and lightly sweet, almost like creamed corn turned dessert. 

Their ice cream maker, Bryan Morales, first greeted us when we arrived. He told me he likes to experiment with unique flavors like guava cheesecake, taro, banana cream pie, gansito (based on the strawberry cream-filled snack cake), Kahlua, and tequila (uh, I’ll take six of that flavor!). He makes many of them in-house and clearly has fun with it. 

Chuy said simply, “He’s a master.”

Throughout it all, the staff were friendly, the space was bright and spotless, and the market shelves held plenty of Latin American staples and sweets that I’ll definitely come back to explore.

When I asked Chuy where the inspiration came from, he mentioned Jalisco, Mexico, and the places where people gather in plazas after church or on dates to share ice cream. That community-driven, celebratory energy comes through in every bite.

I asked Chuy what he wanted people to know about the business, he kept it simple:

“Just, come on in,” Chuy said. “Thank you for the support of the business and everything.”

Sometimes the best invitation is just that.

Thank you, Neveria Dulce Amor, for a wonderful experience. I can’t wait to come back for more!

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