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–+ servings
Two tall glasses filled with homemade mangonada, topped with tajin and mango chuncks.
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5 from 5 votes

Mangonada

My Mangonada is bold and refreshing! Extra chamoy and a good sprinkle of Tajín give it the perfect sweet, tangy, and spicy kick.
Prep Time15 minutes
Total Time15 minutes
Course: Dessert, Drinks, Snack
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Freezer friendly: 1 Month
Shelf life: 1 Day, Drink Immediately
Servings: 2
Author: Samira

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
US Customary - Metric

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

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 Tbsp 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. 
Check the blog post for more tips!

Nutrition

Calories: 182kcal | Carbohydrates: 46g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 99mg | Potassium: 581mg | Fiber: 7g | Sugar: 37g | Vitamin A: 3861IU | Vitamin C: 87mg | Calcium: 62mg | Iron: 3mg