A Mangonada is a refreshing Mexican treat that's perfect on a hot day. Mangonadas are a unique and delicious sweet, sour, and salty mango smoothie.
Why You'll Love This Mangonada
Mangonadas are sweet, sour, and salty, with a unique and delicious flavor.
The frozen mango puree gives the mangonada a smooth and creamy texture, the chamoy sauce adds a sweet and sour flavor. Rimming the glass with Tajin seasoning adds a salty and spicy flavor.
Whether it's Cinco De Mayo, or just a hot summer day, this Mexican flavored mango smoothie CAN also be 'fortified' as a frozen Magonada Margarita! The choice is yours.
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Mangonada Ingredients
Mangonada is with frozen mango puree, chamoy sauce, tajin seasoning, and a variety of toppings, such as tamarind candy straws, fresh mango, and lime wedges.
You can use fresh, ripe mangoes when they are in season, or frozen cubed mango.
- Mangoes - Fresh or frozen. A 12 oz mango will give about 2 cups of cubed fruit.
- Mango Nectar - or Mango Juice.
- Ice - Crushed or cubes.
- Lime - Juiced.
- Chamoy sauce - You will find this usually in the Hispanic foods aisle of larger grocery stores.
- Tajin seasoning - You will also find this in the Hispanic foods aisle.
- Tamarind Candy Sticks - Also called Tamarind Straws. These will be in small Latin grocery stores, or possibly in the Hispanic foods aisle at your grocery. They are crunchy candy sticks of tamarind dipped in some Tajin seasoning. You will stick them in each mangonada drink like and umbrella or straw.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Mangonada
Mangonada has several similar names. Sometime this spicy mango smoothie is referred to as Chamoyadas, Chamango, or Mango Chamoy. Whatever name you refer to it, I think you're going to love this delicious Mexican mangonada recipe!
Prepare The Mangoes
During mango season, it's cheaper to buy fresh, ripe mangoes than using frozen mango chunks. And, your mangonada will be even sweeter when using fresh, ripe fruit! Here's the trick to cutting mangoes:
- 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 Magonada Glasses
- Dip the rims of your serving glasses in sweet and sour Chamoy sauce you've previously poured into a shallow plate or bowl.
- Dip the Chamoy rimmed glasses in the saucer of Tajin seasoning to create a nice salty-spicy rim on your glasses.
- Squirt a little drizzle of the Chamoy sauce inside the glass walls. Set glasses aside while your blend the Mangonada mixture.
Add Mango Cubes To A Blender
- Add the fresh or frozen mango cubes to your blender.
Top With Some Ice
- Add the crushed or cubed ice next, on top of the mango chunks.
Pour In The Juice and Blend
- Add the mango nectar, lime juice, and sugar last. Blend until smooth and creamy.
Pour Into Rimmed Glasses
- Pour the Mangonada mixture into the prepared glass and garnish with a Tamarind candy stick. You could also garnish with lime or mango slices. Serve immediately.
Serving Suggestions
Serving a Mangonada for Cinco De Mayo is perfect! Since they are non alcoholic, everyone in the family or gathering can enjoy them.
You can bump them up a bit by fortifying them with a little (¼ cup) tequila for Mangonada Margaritas, after the kids go to bed!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions and Variations
If you don't have chamoy sauce, you can substitute it with a mixture of sour cream and lime juice. If you don't have tajin seasoning, you can substitute it with chili powder or chili lime seasoning.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this dish.
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- Vitamix Blender
- Chamoy sauce
- Bundle of both Chamoy sauce and Tajin seasoning (best value!)
- Tajin seasoning
- Tamarind Candy Sticks
Storage and Reheating
Mangonadas are best served immediately, but they can be stored in the refrigerator for up to 24 hours.
Tips for Success
- Use ripe mangoes. Ripe mangoes will have a sweet and juicy flavor.
- Use a good quality chamoy sauce. A good quality chamoy sauce will have a thick and syrupy consistency.
- Use a good quality tajin seasoning.
- Serve the mangonadas immediately. Mangonadas are best served immediately after they are made.
Frequently Asked Questions
A mangonada is a Mexican style mango smoothie made with a frozen mango puree, chamoy sauce, tajin seasoning, and a variety of garnishes.
Mangonadas originated in the Mexican state of Sinaloa.
Mangonadas are best served immediately, but they can be stored in the refrigerator for up to 24 hours.
More Delish Ideas
📖 Recipe
Mexican Mangonada
Equipment
Ingredients
- 16 oz Mango fresh or frozen cubes
- 8 oz ice crushed or cubed
- 12 oz mango nectar
- 1 lime squeezed
- 2 tablespoon sugar
- 3 tablespoon Chamoy sauce
- 2 tablespoon Tajin seasoning
- 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. NOTE: If using frozen mango cubes, skip to step 3.
- 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 Mangonada
- Add the fresh or frozen mango cubes to your blender.16 oz Mango
- Add the crushed or cubed ice next, on top of the mango chunks.8 oz ice
- 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 mangoes. Ripe mangoes will have a sweet and juicy flavor.
- Use a good quality chamoy sauce. A good quality chamoy sauce will have a thick and syrupy consistency.
- Use a good quality tajin seasoning.
- Serve the mangonadas immediately. Mangonadas are best served immediately after they are made.
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