The mangonada is a Mexican frozen smoothie made with chamoy sauce, frozen mangos and Tajin seasoning, the perfect blend of sweet, tart, salt, and spicy! It's so refreshing.
Homemade Mangonada Recipe
Looking for a refreshing slushy drink on a hot day, my friends? Look no further than the Mangonada! Talk about a delicious treat.
If you're hanging out by the beach or by the pool anytime soon, this is a recipe you're going to want to have on hand. One taste and you'll be hooked for life.
What is a Mangonada?
The mangonada is a traditional Mexican drink made with mango, chamoy, Tajin seasoning, and fresh lime juice. It is essentially a mango slushy with lots of extra flavor swirled in, and I think you'll find it rather addictive.
The flavor is a mix of sweet, sour, salty and spicy from the combination of chamoy sauce, Tajin seasoning and fresh mango, all pureed together into a tasty mango sorbet drink.
We've enjoyed them over the years on trips to Mexico, where they are also sometimes called "chamoyada" or "chamango", but you can make the mangonada at home so easily. Time to bust out the blender!
Let's talk about how to make a mangonada, shall we?
Homemade Mangonada Ingredients
- Fresh or Frozen Mango. Ripe mango is your base ingredients. You can slice and freeze it easily, or buy frozen mango.
- Mango Nectar. Mango nectar is a mix of mango juice with water and sweetener. You can use pure mango juice if desired.
- Fresh Lime Juice. Fresh is always best, so squeeze those limes, my friends!
- Sugar. To taste, if desired.
- Crushed Ice.
- Tajin Seasoning. Tajin seasoning is a Mexican chili-lime seasoning that is salty and a touch spicy. It's great with Mexican food.
- Chamoy Sauce. Chamoy sauce is a popular Mexican condiment made from a variety of dried fruits and chili peppers known for it's sour, salty, sweet and spicy flavor mix. You can buy chamoy at the grocery store or order it online, but try this homemade chamoy sauce recipe. So good! Quite addictive.
- For Serving. Extra mango slices/chunks, tamarind candy straw, if desired.
How to Make a Mangonada - the Recipe Method
Processor or Blender. Add the frozen mango chunks, mango nectar, lime juice, sugar and ice cubes to a food processor or blender. Blend until smooth. The consistency will be like a thick smoothie or slushy.
Use more ice for a thicker consistency. Add in more mango nectar or mango juice for a thinner consistency.
Rim the Glass. Grab a couple small plates. Add a bit of chamoy sauce to a plate, and a bit of Tajin seasoning to another plate. Dip a large glass rim into the chamoy sauce, then into the Tajin seasoning to rim the glass.
This is an optional step, but it makes for a great presentation.
Layer the Mangonada. Add 1 tablespoon chamoy sauce to the glass, then half of the frozen mango mixture. Repeat. You can very easily add in more of the chamoy sauce if you'd like.
I usually add in some extra. I just love it.
Garnish and Serve. Top with fresh mango slices. Enjoy with a straw or a spoon! Perfect or a hot day, my friends! Don't forget the tamarind sticks, if you can find them. It is often served with a tamarind candy straw.
Boom! Done! Your refreshing mangonada is ready to serve! Looks delicious, doesn't it? Nice and cool, like a glass of sorbet, but with a kick!
Recipe Tips & Notes
Other Fruits. The mangonada is traditionally made with mango, but you can make it with other fruits. Try it with pineapple! It is SO good with pineapple. Try other tropical fruits, like kiwi, passion fruit, or berries.
Boozy Version. The mangonada isn't normally served with alcohol, but you can very easily turn this into a slushy cocktail. Add in a shot of your favorite tequila or mezcal. Vodka is great, too. You can skip some of the mango nectar if you need to to make it thicker, or just add in a bit more ice. Enjoy!
Serve with tamarind straws for a real sweet treat! Or try it with your favorite ice cream!
Sprinkle in a bit of chili powder or extra Tajin for a spicier version.
That's it, my friends. I hope you enjoy this mangonada recipe. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!
Storage & Leftover Mangonada
Mangonada is best enjoyed right away, but if you happen to have any leftovers, you can freeze it to enjoy as an icy ice cream later. Make popsicles with them!
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
- 1 cup frozen chopped mango slice and freeze fresh mango easily
- 3/4 cup mango nectar or use mango juice
- Juice from 1/2 small lime
- 1 tablespoon sugar or more to taste
- 1/2 cup crushed ice
- 1 teaspoon Tajin seasoning + more for the rim if desired
- 2 tablespoons chamoy sauce + more for the rim if desired
- Mango slices/chunks for serving (also tamarind candy straw, if desired)
- Add the frozen mango, mango nectar, lime juice, sugar and ice to a food processor or blender. Process until smooth.
- Add a bit of chamoy sauce to a plate, and a bit of Tajin seasoning to another plate. Dip a large glass rim into the chamoy sauce, then into the Tajin seasoning to rim the glass.
- Add 1 tablespoon chamoy sauce to the glass, then half of the frozen mango mixture. Repeat.
- Top with fresh mango slices. Enjoy with a straw or a spoon!
NOTE: This recipe was updated on 8/7/23 to include new information. It was originally published on 2/23/22.