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!
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.
Check the blog post for more tips and answers to top FAQs!