Mangonada is a frozen mango treat with an infusion of bold flavors – it’s sweet, tangy, spicy, & delicious!! It’s Mexico’s favorite treat and you’ll love it too! It goes by many names such as Chamoyada, Mangoneada, Chamango, but they’re all the same!
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About Mangonadas
There’s nothing better to enjoy on warm days like a Mangonada. The sweetness of the mango, the spicy kick you get from the chamoy and a little tart from the lime juice, makes for a fun & exotic treat.
In Mexico you can find them in almost every ice cream place or street vendors. Chamoyadas are becoming more popular in the U.S. and some places are starting to sell them. Luckily now you can make your own!
Why you’ll love this recipe
Ingredients
- Mangos – Use frozen from the grocery store or if using fresh, just chop and freeze them beforehand. Reserve one fresh mango to garnish the drink.
- Mango nectar – If nectar is not easily available, you can use juice as well. Another alternative is to use another tropical juice flavor like pineapple, guava or passion fruit. The combination of flavors will be amazing!
- Lime juice – You may need one or two limes depending how large and juicy your limes are. If you only have fresh lemons, you can use that instead.
- Chili lime seasoning – I use my homemade version but you can use a store bought brand like Tajín. Don’t skip this ingredient!
- Chamoy – I have a recipe where I show you how to make your own homemade Chamoy You can also find it in Latin stores.
- Tamarind Candy Straws – This a fun ingredient to garnish with! In Mexico we call them Tarugos. They may be hard to find locally in the U.S. but look in your Latin stores if you have one nearby. Luckily, they’re also sold online!
How to make Mangonada
Follow these easy steps to guarantee yours taste just like the originals back in Mexico:
Make the mixture
- Start by blending the frozen mango, the nectar, lime juice and some ice. If you’re adding some “piquete” (booze), add it at this point.
- Blend everything until it reaches a smoothie consistency.
Prepare The Cups
- On two small plates, add some chili lime powder to one and chamoy in the other.
- Grab your cup, dip the edge on the chamoy, then transfer to the chili lime powder plate to seal the chamoy on the cup.
Serve the Mangonada:
- Swirl some chamoy on the sides of the cup and a little bit to the bottom.
- Pour some Mangonada mixture in the cup, top with fresh mango chunks and sprinkle with chili lime powder. Add more chamoy on top, optional.
Garnish each glass with a tarugo (tamarind candy stick) which acts as the straw! If you don’t have tarugos then use a thick straw to enjoy this delicious Mexican treat!
The best part? Seeing how much everyone enjoys this drink!
“This Mangonada recipe turned out amazing! Just like the one I had in Mexico. I ended up making your chamoy too since I didn’t couldn’t find any at the store. i’m so glad I did since it was so much better! Thanks so much for the recipe… my family loved it over the weekend!”
CECY
Mangonada FAQ:
Yes it is! It’s made mostly with fruit which keeps it natural. Enjoy in moderation if you’re watching your sugar intake.
It’s like a tropical slushy with a little tangy spice all combined in one. It’s an explosion of flavors that it’s worth trying!
It’s a very popular condiment made from dehydrated fruit such apricot, mango or plums (or a combination of these), chili powder, salt, sugar, and a little citrus juice. It is sweet, sour, salty, spicy, and a little tart.….the perfect combination of flavors!
The red ingredient is chamoy and chili lime seasoning. Chamoy is a very popular ingredient in Mexico.
MORE EASY…
Mexican Snacks You May Like:
Try any of my delicious salsas…. Always authentic, easy & delicious!
If you make this recipe be sure to leave a rating in the comments below. You can also tag me on Instagram at @anafriasb.
Print Recipe
Authentic Mangonada Recipe
Equipment
- Blender
Ingredients
- 16 oz frozen mangos
- 1 cup mango nectar or juice
- 2 tablespoons fresh lime juice - About 1 large lime
- 1 cup ice
- chili lime seasoning
- chamoy
- 1 fresh mango - cut into small chunks for topping
- Tamarindo candy straws - (aka Tarugos)
Instructions
Blend
- Add the frozen mango, mango nectar, lime juice and ice in a blender.
- Cover and puree on medium speed. Blend until smooth. About 1 minute.
Prepare cup
- On two small plates, add some chili lime powder to one and chamoy in the other. Grab your cup, dip the edge on the chamoy, then transfer to the chili lime powder plate.
- Swirl some chamoy on the sides of the cup.
To Serve
- Pour some Mangonada mixture in the cup, top with fresh mango chunks and sprinkle with chili lime powder. Add more chamoy on top, optional.
- Garnish each glass with a tamarind candy stick and a thick straw or a spoon. Enjoy immediately!
Video
Notes
Your Private Notes
Nutrition
