Mexican Mangonada

5 from 2 votes

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.

Prep Time15

Cook Time0

Total Time15

Course: Beverages

Cuisine: Latin, Mexican

Servings:

Calories: 177kcal

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.

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.

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

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.