Are you ready to make the best mangonada recipe? Learn how to make this frozen mango treat that is sweet, spicy, and tangy! Just five simple ingredients – and no cooking at all! Enjoy this mango chamoyada on a hot summer day!
Once you learn how to make a mangonada, it’s going to be at the top of your list of Mexican foods. Combining tajin and mango creates a flavor experience that is out of this world! If you love mangoes, I’m sure you will love this recipe.
There’s nothing quite as refreshing as a mangonada drink. Instead of searching for a mangonada near me spot on the web, it’s time to make your own! Once you perfect this mango Mexican drink (also called Mangoneada, Chamango, Chamoyada, or Mangonafa), it’s time to use this recipe for even more fun flavors and textures.
You’ll find that this is an extremely popular recipe in Mexico that is often found on menus at authentic Mexican restaurants as well as at street vendors and ice cream places. And you’re going to now have the exact method to make it at home anytime that you want to enjoy it!
What Is a Mangonada
While there can be a difference in mangonadas recipes, it’s safe to say that all of them are going to be very similar in taste. And if you’ve ever tried a chamoyada recipe, you’re going to notice a flavor connection between the two as well.
A mangoneada recipe is typically made using mango with tajin and chamoy, creating the perfect taste of spicy and sweetness. This mango chamoyada is a mix between a mango sorbet and a mango slushy but just so much better.
From the simple steps and directions below, you’ll see that it’s a simple and easy drink recipe to whip up fast. Perfect for a hot summer day or a great drink to set and share with family and friends.
This is also a kid-friendly drink, although you can leave out the added layering on the rim if you do want to take down some of the spice and heat.
- Mango: Fresh mango is the key ingredient for making this recipe. If you don’t have fresh, you can use frozen mango chunks too.
- Chamoy sauce: Adding homemade chamoy sauce 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 of this mangonade recipe by adding more or less tajin.
- Ice: Adding the ice is a must for refreshing flavor and taste!
What Is Chamoy Made Of
Chamoy sauce is made with dried apricots, prunes, and dried hibiscus flowers. They are simmered and then mixed with sugar, lime, salt, and tajin. Check my detailed chamoy recipe here.
How to Make Mangonada
How to make a mangonada requires just a few easy steps. But first, if you don’t have chamoy sauce, you’re going to want to prepare that in advance! I have a crazy good recipe – find it here.
Step One: Cut up the Mango
Make sure you have a ripe mango and roughly chop its flesh. I like to use a glass to collect the flesh (more tips and other ways here). Chop a few small chunks and set them aside to garnish your drink.
Chef’s Tip: if wanted you can freeze the mango flesh the night before. This way, you will have a mango slushy which is less diluted with ice (or water) when blending the recipe.
Step Two: Blend the Mango Slushy
Then add the mango chunks together with the lime juice and ice cubes to a blender and blend until smooth. Make sure that you blend on high so that you don’t have chunks of ice in your drink. Add a bit of water if needed to thin the drink. It should have a mango slushy/smoothie consistency (almost like chilled mango nectar).
Step Three: Assemble your Mangonadas
To assemble the mangonada, use tall glasses, like large cocktail glasses (16 oz/450-500 ml). First, decorate them with a bit of chamoy and tajin.
Add 1-2 tablespoons chamoy to one small plate. On another small plate, add a bit of tajín. Dip the rim of the glass first in the chamoy, then in tajin.
Finally, using a spoon or a small spatula, spread some of the chamoy on the inside of the glass. Or simply add a spoonful of the sauce to the bottom of the glass.
Lining the rim and the inside of the glass just adds more flavor to this tajin mango chamoy recipe! It’s optional but a great way to add a bit of heat in a subtle way.
Lastly, fill your classes with the frozen mango mixture till about 2/3 full. Then add another spoonful of chamoy and a sprinkle of tajin and fill up to the top with the rest of the mango slush.
Top with fresh mango chunks and another sprinkle of tajin as decoration and you are ready to serve.
And if you find a tamarind candy straw for your manginada, you won’t regret it! Otherwise, serve with large straws or with a spoon.
How Do You Make Mangonadas Ice Cream
When it comes to making chamoyadas, frozen is always a fun twist. This can be enjoyed on a hot summer day and is a great way to put a simple twist on classic Mexican drinks.
To make a mango with chamoy ice cream, simply make this recipe and then place the mangonata in the freezer. It will freeze up and have a slushy texture that is refreshing and delicious. As well, if you have any leftover mangonada, freeze it in popsicle molds. Your Mexican mango drink will turn into mangonada ice cream!
They do offer health benefits. The mangos are great for heart health, and are full of vitamins and nutrients. Also, since you’re not adding in any extra sugar and only using the natural sugars from the mangos, this is a great drink or frozen dessert for the kids, too.
You can freeze them. It’s a great way to take your drink and turn it into ice cream or popsicles.
Chamango is another name for Mangonada. They are both a mango chamoyada frozen treat.
Yes, this mangonada recipe is vegan-friendly and delicious. It’s also gluten-free, too.
More Mango Recipes
- How to Make Mango Juice
- Homemade Mango Ice Cream
- How to Make Mango Boba (Mango Tapioca Pearls)
- Quick Mango Sweet Chili Sauce
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!
Best Mangonada Recipe (Chamoyada)
- 2 mangoes large ripe; or at least 2 cups chopped mango
- 1 lime 2 tablespoon juice
- 2 cups ice
- 1/4 cup chamoy sauce more or less to taste
- 2-3 teaspoon tajin more or less to taste
- Blender/Food processor
- If you don't have chamoy sauce, you're going to want to prepare that first! Check my recipe here.
- Make sure you have a ripe mango and roughly chop its flesh. I like to use a glass to collect the flesh (more tips and other ways here). Chop a few small chunks and set them aside to garnish your drink.Chef's Tip: if wanted, you can freeze the mango flesh the night before. This way, you will have a mango slushy which is less diluted with ice (or water) when blending the recipe.
- Ad the mango chunks together with the lime juice and ice cubes to a blender and blend until smooth. Make sure that you blend well so that you don't have chunks of ice in your drink. Add a bit of water if needed to thin the drink. It should have a mango slushy/smoothie consistency.
- To assemble the mangonada, use tall glasses, like large cocktail glasses (16 oz/450-500 ml). First, decorate them with some chamoy and tajin.
- Add 1-2 tablespoon of chamoy to one small plate. On another small plate, add a bit of tajin. Dip the rim of the glass first in the chamoy, then in tajin (refer to the photos on the blog).
- Using a spoon or a small spatula, spread some of the chamoy on the inside of the glass. Or simply add a spoonful of the sauce to the bottom of the glass.
- Fill your classes with the frozen mango mixture till about 2/3 full. Then add another spoonful of chamoy and a sprinkle of tajin and fill up to the top with the rest of the mango slush. Top with fresh mango chunks and another sprinkle of tajin as decoration and you are ready to serve!
- If you don’t have fresh mango, you can use frozen mango or even mango sorbet to recreate this recipe. Instead of ice (or all the ice), add a bit of water to help blend into a smooth consistency.
- If your mangoes are not very ripe, add 1-2 tablespoon of sugar (of choice) when blending.
- To make an even spicier mangonada, add in some hot sauce or even more of the tajin.
- For a boozy version, add a shot or two of tequila, rum, vodka, or mezcal when blending.
- Place your glasses in the freezer for a couple of hours prior to making the mangonada. That way, they will keep the drink cold for longer.
Leave a Reply