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This Mangonada is a popular Mexican treat with a bold mix of sweet, tangy, and spicy flavors! Made with mango, lime, and chamoy, it’s a quick and refreshing drink that’s perfect for summer.
Why I love mangonada
- Made with pure, real mango – it’s my go-to treat whenever I need something refreshing in the summer heat.
- That bold, tangy chamoy sauce takes it to the next level, giving it a flavor that’s both exciting and satisfying.
- A perfect mix of sweet mango and a little heat from Tajín (I can’t resist the extra kick!).
- Super easy to make – just blend mango, lime, and ice, layer with chamoy, and top with Tajín. Simple but soooo good.
- Ready in 15 minutes – perfect for poolside vibes or whenever I need a quick, tasty treat.
- It’s a crowd-pleaser that both kids and adults will love, making it a hit at any gathering.
- The taste? It’s out of this world – every sip brings back the best summer memories.
Ingredients
- Mango: Fresh mango is the key ingredient for making authentic mangonada. If you don’t have fresh, you can use frozen mango chunks, too.
- Chamoy sauce: Adding homemade chamoy takes the flavor over the top.
- Lime: Adding a splash of fresh lime juice adds the perfect citrus flavor.
- Tajín: Tajin is a combination of chili, lime, and salt. If you don’t have it at hand, use a mix of salt and red chili powder/chile powder. You can change up the spice level by adding more or less tajin.
- Ice: Adding ice is a must for refreshing flavor and taste!
👉 For exact measurements, check the printable recipe card below.
How to make mangonada
Making mangonada requires just a few easy steps. But first, if you don’t have chamoy sauce, you’ll want to prepare that in advance! I have a great recipe—find how to make chamoy.
Prepare the Mango: Make sure you have a ripe mango and roughly chop its flesh. I like to use a glass to collect the flesh (choose one method of how to cut a mango). Chop a few small chunks and set them aside to garnish your drink.
You can freeze the mango flesh the night before. This way, you will have a mango slushy that is less diluted with ice (or water) when blending the recipe.
Blend the Mango Mixture: Next, toss the mango chunks, lime juice, and ice cubes into a blender. Blend on high until smooth and creamy, making sure there are no ice chunks left. If it’s too thick, add a splash of water to thin it out. You want it to have that perfect mango slushy or smoothie texture—almost like chilled mango nectar.
Rim your Glasses: Use tall glasses (like large cocktail glasses, 16 oz/450-500 ml). Start by decorating the rims with chamoy and tajín.
Pour 1-2 tablespoons of chamoy onto a small plate and a little tajín onto another. Dip the rim of the glass first into the chamoy, then into the tajín.
Layer with Chamoy Sauce: Use a spoon or small spatula to spread chamoy on the inside of the glass, or just add a spoonful to the bottom. Lining both the rim and the inside adds extra flavor and a bit of heat to mangonada in a subtle way.
Fill each glass about 2/3 full with the mango mixture. Add another spoonful of chamoy and a sprinkle of tajín, then top off the glass with the remaining mango slush.
Garnish the Mangonadas: Garnish with fresh mango chunks and a final sprinkle of tajín for a decorative touch. Your mangonada is now ready to serve!
Though it’s not necessary, you can add a tamarind candy straw to serve it for an extra burst of tangy flavor and a playful touch. The chamoy and Tajín already provide plenty of bold flavors, but it’s a fun addition if you want to make it even more special! Otherwise, serve with large straws or with a spoon.
Can you freeze mangonada?
Yes, of course! It’s a great way to take your drink and turn it into ice cream or healthy fruit popsicles. After blending the ingredients, pour the mixture into popsicle molds or an airtight container and freeze it for up to 1 month. You’ll get a slushier texture when you serve it. Just let it sit for a few minutes to soften before serving, or blend it again for a smoother consistency.
If you’re using popsicle molds, you’ll have refreshing, frozen popsicles that capture all the flavors of your favorite Mangonada! This is a fun twist that makes it easy to enjoy this refreshing Mexican treat later.
More mango recipes you’ll love
If you try this mangonada recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
Mangonada
Equipment
Ingredients
- 2 mangoes large ripe; or at least 2 cups chopped mango
- 1 lime 2 Tbsp juice
- 2 cups ice
- 1/4 cup chamoy sauce more or less to taste
- 2-3 tsp tajin more or less to taste
Instructions
- If you don't have chamoy sauce, you can easily make your own! Check out my homemade chamoy recipe here.
- Use a ripe mango and chop the flesh into chunks. I like using a glass to collect the flesh (check out my tips on how to cut a mango). Set aside a few small pieces for garnish.Chef’s Tip: Freeze the mango overnight for a thicker, less diluted slush when blending!
- Blend the mango chunks, lime juice, and ice until smooth. Add water if needed to achieve a slushy consistency.
- To assemble the mangonada, use tall glasses (16 oz/450-500 ml). Start by decorating the rims with chamoy and Tajín.
- Add 1-2 tbsp of chamoy to one plate and Tajín to another. Dip the rim of the glass in chamoy first, then in Tajín (see photos on the blog for reference).
- Spread some chamoy inside the glass with a spoon or small spatula, or just add a spoonful to the bottom.
- Fill the glasses about 2/3 full with the frozen mango mixture. Add another spoonful of chamoy and a sprinkle of Tajín, then top off with the remaining mango slush.
- Garnish with fresh mango chunks and a final sprinkle of Tajín. If you have a tamarind candy straw, add it for an extra special touch! Otherwise, serve with a regular straw and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
