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Mangonada Recipe

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3.9 from 6 reviews

Mangonada is a refreshing Mexican frozen mango drink featuring ripe mangoes blended with lime juice and ice, layered with tangy chamoy sauce and spicy Tajín seasoning. It's a perfect balance of sweet, sour, and spicy flavors, garnished with fresh mango chunks and optionally a tamarind candy straw for an extra burst of flavor. This quick and easy recipe delivers a delicious tropical treat in just 15 minutes.

  • Total Time: 15 minutes
  • Yield: 2 servings

Ingredients

Main Ingredients

  • 2 large ripe mangoes (or at least 2 cups chopped mango)
  • 1 lime (2 Tbsp juice)
  • 2 cups ice

For Garnish and Flavor

  • 1/4 cup chamoy sauce (more or less to taste)
  • 2-3 tsp Tajín (more or less to taste)

Instructions

  1. Prepare Chamoy Sauce: If you don’t have store-bought chamoy sauce, prepare your homemade chamoy by following a trusted recipe, or use the store-bought chamoy as a shortcut.
  2. Prepare Mangoes: Peel and chop ripe mangoes into chunks. To make cutting easier, you can scoop the flesh from a mango using a glass. Set aside a few small mango pieces for garnish. For a thicker slush, you can freeze the mango chunks overnight before blending.
  3. Blend Mango Mixture: In a blender, combine mango chunks, 2 tablespoons lime juice, and ice. Blend until the mixture is smooth and slushy. If needed, add a splash of water to help blend and achieve your preferred slushy consistency.
  4. Prepare Glasses: Choose tall glasses (each around 16 oz/450-500 ml). Decorate rims first by dipping them in chamoy sauce and then into Tajín powder to coat the edges for an extra flavorful kick.
  5. Add Chamoy to Glass: Spread some chamoy sauce inside the glass using a spoon or small spatula, or simply add a spoonful to the bottom of the glass to layer flavors.
  6. Fill with Mango Mixture: Pour about two-thirds of the mango slush into each glass. Drizzle another spoonful of chamoy and sprinkle Tajín on top of this layer for more tang and spice.
  7. Top and Garnish: Add the remaining mango slush to fill the glasses. Garnish with reserved fresh mango chunks and a final sprinkle of Tajín. Optionally, add a tamarind candy straw for an authentic and festive touch.

Notes

  • Freeze mango chunks for several hours or overnight to get a thicker, less watery slush.
  • Adjust chamoy and Tajín quantities according to your spice tolerance and flavor preference.
  • If mangoes are not very sweet, adding a teaspoon of honey or agave syrup can balance the flavors.
  • Use fresh lime juice for the best flavor impact.
  • Tamarind candy straws add an authentic Mexican touch and extra flavor but are optional.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Drinks
  • Method: Blending
  • Cuisine: Mexican

Find it online: https://recipesvibe.com/mangonada-recipe/