Sweet mango, tangy chamoy, and a hint of chili come together in this Mangonada recipe for a refreshing frozen treat that is fun to make at home. This smoothie combines fruity sweetness with a touch of spice, making it perfect for summer.
Why You'll Love This Mangonada Recipe
The mix of fruity sweetness and a hint of spice makes each sip refreshing and satisfying. With simple ingredients and a quick blend, it is an easy frozen non-alcoholic beverage to prepare whenever you want something cool at home.
- Sweet, salty and tangy balance: Mango, chamoy, and chili salt create a fun mix of fruity and spicy flavors.
- Quick to prepare: Simple ingredients and blending make this an easy frozen drink to put together.
- Perfect for warm days: The icy texture makes it especially refreshing for sunny afternoons and celebrations.
Ingredients Overview
This recipe features ripe mango as the base, blended with ice to create a thick and slushy texture. Chamoy sauce and chili lime seasoning add tangy, savory, and lightly spicy notes that define the drink's signature flavor.
A tamarind candy straw or extra mango pieces can be added for garnish and a fun finishing touch. You can get both the chamoy sauce and Tajin seasoning in a bundle.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make This Mangonada Recipe
Making this recipe starts by blending mango with ice until smooth and slushy. Chamoy is drizzled on the sides of the glass before adding mango mixture for that signature look and flavor. The step by step instructions below will guide you through each part of the process.
- Slice both sides of the mango off the center seed. Score the flesh in a criss-cross pattern. Use a sharp knife and cut the chunks of mango fruit at the base, close to the mango skin.
Pro Tip
Frozen mango cubes are readily available in your grocery freezer case, making it a great short cut when making this mangonada recipe.
- Dip the glass rims in the Chamoy sauce. Then dip the Chamoy rimmed glasses in the Tajin seasoning to create a nice salty-spicy rim on your glasses. Squirt a little drizzle of the Chamoy sauce inside the glass walls.
- Add the fresh or frozen mango cubes and the ice to your blender.
- Add the mango nectar, lime juice, and sugar last. Blend until smooth and creamy.
- Pour the Mangonada mixture into the prepared glass and garnish with a Tamarind candy stick. You could also garnish with lime or mango slices.
Serving Suggestions
Serve this Mangonada well chilled in a clear glass to show off its colorful chamoy drizzle, with a tamarind straw and extra chili lime seasoning for added flair.
Mangonadas make a refreshing addition to Cinco de Mayo menus alongside favorites like queso birria tacos, tortilla chips and Mexican White Sauce, blackened fish tacos, and shrimp ceviche where guests can enjoy something sweet with a hint of spice.
Substitutions and Variations
Some useful tips and substitutions when making this recipe:
- Fruit variation: Substitute mango with pineapple, watermelon, or strawberry for a different fruity base.
- Sweetness adjustment: Add honey, agave, or simple syrup if your mango is not naturally sweet enough.
- Chamoy level: Use more or less chamoy depending on how tangy you prefer the drink.
- Spice control: Choose mild chili lime seasoning or increase it for a stronger spicy kick.
- Texture change: Blend with less ice for a smoother consistency or more ice for a thicker slushy.
Tips for Success
Helpful tips to help you when making this recipe:
- Use ripe mango: Naturally sweet mango creates the best flavor without needing extra sweetener. For time savings, use frozen mango cubes.
- Blend until smooth: Fully blending the fruit and ice gives the drink its signature slushy texture.
- Layer carefully: Adding chamoy along the glass before pouring creates the classic striped look.
- Taste before serving: Adjust chili lime seasoning or sweetness to match your preference.
- Serve immediately: The icy texture is best right after blending before it begins to melt.
Storage Options
Here is how I store leftovers when making this recipe:
- This mangonada recipe is best enjoyed immediately after preparing, as the slushy texture does not hold well for storage.
Related Recipes
- Blueberry Strawberry Banana Smoothie
- Homemade Mango Sorbet
- Frozen Mango Margarita
- Agua de Jamaica (Mexican Hibiscus Tea)
- Horchata Recipe
Frequently Asked Questions
It is a Mexican frozen mango drink layered with chamoy, chili lime seasoning, and often served with a tamarind candy straw.
Typical ingredients include mango, ice, chamoy sauce, chili lime seasoning, lime juice, and sometimes tamarind candy for garnish.
It has a mild spicy kick from chili seasoning, but the level of heat can be adjusted to taste.
Yes, frozen mango works well and helps create a thick slushy texture without needing as much ice.
Chamoy is tangy, slightly sweet, salty, and mildly spicy, which adds depth to the mango base.
No, it is optional, but it adds a traditional touch and extra sweet and tangy flavor.
Drizzle chamoy along the inside of the glass before adding the mango mixture to create visible stripes.
Yes, chamango is another name for Mangonada and refers to the same mango and chamoy based drink.
More Mexican Recipes
Get The Recipe!
Mangonada Chamoyada
Equipment
- Tajin Seasoning
- Chamoy sauce
- Tamarind sticks
- Hamilton Beach 40 oz Blender
Ingredients
- 3 tablespoon Chamoy sauce
- 2 tablespoon Tajin seasoning
- 16 oz Mango fresh or frozen mango cubes
- 8 oz ice crushed or cubed
- 12 oz mango nectar
- 1 lime squeezed
- 2 tablespoon sugar
- 4 Tamarind sticks
Instructions
How to cut Fresh Mangos
- For fresh mangoes, slice lengthwise on each side of the hard, flat seed in the middle of the fruit, so you slice off fruit on either side of the seed. Score the mango flesh to the skin in a criss-cross pattern.
- Push on the skin side of the fruit, to pop out the cut fruit in the criss-cross pattern. Use a sharp knife and cut the chunks of mango fruit at the base, close to the mango skin.
Rim The Serving Glasses
- Dip the rims of your serving glasses in sweet and sour Chamoy sauce you've previously poured into a shallow plate or bowl.3 tablespoon Chamoy sauce
- Dip the Chamoy rimmed glasses in the saucer of Tajin seasoning to create a nice salty-spicy rim on your glasses.2 tablespoon Tajin seasoning
- Squirt a little drizzle of the Chamoy sauce inside the glass walls.
How to make the Mangonada
- Add the fresh or frozen mango cubes to your blender.16 oz Mango fresh
- Add the crushed or cubed ice next, on top of the mango chunks.8 oz ice crushed
- Add the mango nectar, lime juice, and sugar last. Blend until smooth and creamy.12 oz mango nectar, 1 lime , 2 tablespoon sugar
- Pour Mangonada mixture into each of the prepared rimmed serving glasses and garnish with a Tamarind straw.4 Tamarind sticks
Notes
- Use ripe mango: Naturally sweet mango creates the best flavor without needing extra sweetener. For time savings, use frozen mango cubes.
- Blend until smooth: Fully blending the fruit and ice gives the drink its signature slushy texture.
- Layer carefully: Adding chamoy along the glass before pouring creates the classic striped look.
- Taste before serving: Adjust chili lime seasoning or sweetness to match your preference.
- Serve immediately: The icy texture is best right after blending before it begins to melt.
Nutrition
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Kelly Bloom says
My family loved this!