Name: Mangonada Recipe
Prep time: 5 min
Cook time: 5 min
Ingredients: 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))

This homemade mangonada recipe is a sweet and tart frozen smoothie drink made with Mexican chamoy sauce, frozen mangos and spicy Tajin seasoning. So good!

Looking for a refreshing slushy drink on a hot day, my friends? Look no further than the Mangonada! Talk about a delicious treat.

The mangonada is a traditional Mexican drink made with mango, Tajin seasoning and chamoy sauce. 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 years ago on trips to Mexico, where they are also sometimes called "chamango" or "chamoyada", 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 Mango. Ripe mango is your base ingredients. You can slice and freeze it easily, or buy frozen.
Mango Nectar. Mango nectar is a mix of mango juice with water and sweetener. You can use pure mango juice if desired.
Lime Juice.
Sugar. To taste, if desired.
Crushed Ice.
Tajin Seasoning. Tajin seasoning is a Mexican chili powder-lime seasoning that is salty and a touch spicy.
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 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, mango nectar, lime juice, sugar and ice to a food processor or blender. Process 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.

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!

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!

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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.