Mangonadas are the perfect summer treat! This popular Mexican drink perfectly blends mango, chamoy, and chile lime seasoning, creating a delightful explosion of sweetness, tanginess, and spiciness in each sip. And the best part? It only takes 10 minutes to make!
Mangonadas are a summertime essential that you can enjoy any time of the year. These frozen treats are a popular staple found in most Mexican paleterias or ice cream shops. But now, you can easily make them in the comfort of your own home!
What is a Mangonada?
A mangonada is a popular Mexican frozen drink made from mangoes, chamoy, and chile lime seasoning (like Tajín). It’s typically served as a slushy made from blended frozen mangoes and ice and is also often referred to as a chamoyada.
The sweetness of the mango, the tang from the chamoy, and the hint of spice from the chili lime seasoning all come together in only 10 minutes to create a delicious treat. Top it with a tamarind candy straw and extra fresh mango chunks for the full experience!
Mangonada Ingredients
- Mango: I recommend using frozen mango chunks for the best consistency, but you can also use fresh mangos and freeze the chunks beforehand.
- Mango nectar: Mango nectar gives a sweeter and more concentrated flavor than mango juice, but if you can’t find mango nectar near you, mango juice is the best substitute.
- Lime: Lime juice adds a hint of citrus to the frozen mango mixture and the zest is used for rimming the glass.
- Ice: Ice makes the drink extra cold and slushy, and creates a better consistency.
- Chamoy sauce: Chamoy is a Mexican condiment made from various fruits, dried chiles, and lime juice. It pairs well with the mango and adds the right amount of tang and sweetness! You can make your own homemade chamoy sauce, find it in most Hispanic grocery stores, in the international foods aisle of your local grocery store, or online.
- Chile lime seasoning: Adds a hint of saltiness and spice to balance the sweetness of the mangos. Tajín is the most well-known brand of this popular Mexican seasoning blend, but Simply Organic also makes a version that I really love.
How to Make a Mangonada
- Blend the mango mixture: Add frozen mango, mango nectar, lime juice, and ice into a blender and blend until completely smooth and slushy.
- Prepare serving glasses: Place lime zest and tajin on a small plate and mix together. Prepare your serving glasses by rimming them with lime juice so the toppings will stick. Twist the glass on the plate with toppings to garnish the rim.
- Assemble: Layer your mangonada with a drizzle of chamoy on the bottom of the glass. Add your frozen mango mixture until it fills the glass halfway. Add another drizzle of chamoy and top off the glass with more of the frozen mango mixture.
Recipe Tip!
Mangonadas can be easily customized to suit individual tastes. You can adjust the level of spiciness or sweetness by adding more or less chamoy and chile lime seasoning. Don’t be afraid to experiment with different amounts.
Serving Suggestions
Mangonadas are great on their own, but they’re even better when paired with a tasty snack and appetizer! Here are some of my favorites:
Recipe Variations
- Serve and drink your mangonadas with a tamarind candy straw to add even more of the sweet and tangy flavor.
- If you really like chile lime seasoning, you can add a few shakes when adding the layer of chamoy to add some spice throughout the entire drink.
- Garnish with extra frozen or fresh mango chunks for texture and flavor.
Storage
Leftover mangonadas can be stored in the freezer in an airtight container for up to 3 months.
You can also pour the mangonada into ice cube trays, freeze, then store the ice cubes in a freezer-safe container to enjoy later.
More Mexican Recipes
Mangonada
Video
Ingredients
- 2 cups frozen mango*
- 1 cup mango nectar*
- 1 cup ice
- 1 lime, zested and juiced
- Chamoy sauce*, as needed
- 1 lime wedge, for rimming glass
- 1 tablespoon chile lime seasoning*, plus more as needed
- 4 tamarind candy straws
Instructions
- Add the frozen mango, mango nectar, ice, and lime juice into a blender. Blend until smooth.
- Run a lime wedge around the rim of 4 glasses. Combine the lime zest and the chile lime seasoning on a small plate. Dip the edge of the glasses into the seasonings to garnish the rims.
- Add a generous drizzle of chamoy sauce to the bottom of each glass. Pour the frozen mango mixture halfway up the glasses, add another generous drizzle of chamoy, the top off each glass with the remaining frozen mango mixture.
- Garnish with one last drizzle of chamoy, some chile lime seasoning, and a tamarind candy straw. Serve immediately.
Notes
- Frozen mango: I recommend using frozen mango chunks for the best consistency, but you can also use fresh mangos and freeze the chunks beforehand.
- Mango nectar: Mango nectar has a sweeter and more concentrated flavor and can be found in most Hispanic grocery stores or the juice aisle. If you can’t find any near you, mango juice is the best substitute.
- Chamoy sauce: Chamoy can be found in most Hispanic grocery stores, in the international foods aisle of your local grocery store, or online. There is no substitute for chamoy.
- Chile lime seasoning: Tajín is the most well-known brand of this popular Mexican seasoning blend, but there are also other brands. Simply Organic also makes a version that I really love.
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