How to make a Mangonada! If you’ve ever had this sweet, sour, salty mango slushy than you know how perfect it is on a hot day. Layers of frozen mango smoothie, Chamoy sauce and Tajin. So easy and so satisfying, bring it on summer!
We have a local paleta spot in town and I’m not gonna lie, I’ve never gotten a paleta there.
Without a doubt, my favorite thing to order is not the paletas but the Mangonada. This sweet, sour, salty, explosion of flavor stuffs everything I love about Mexican cuisine in one frosty cup.
what is a mangonada?
Made popular by street vendors and paleterias, a Mangonada is a frozen mango slushy layered in a tall glass with Chamoy sauce, Tajín, and fresh mango and is almost always served with a tamarind candy straw.
ingredients list
Ripe mangoes. You can certainly make this with only frozen mango pieces but if you really love mangos you’re going to want to add chopped fresh ones to your mangonada.
Frozen mango chunks. This is what gives the mangonada that delicious slushy texture. You can add ice cubes if you want it even more frosty.
Mango juice or nectar. Mango juice (or nectar) adds that extra oomph of sweet mango flavor.
Lime juice. Adds that perfect tart punch. Use fresh-squeezed lime juice please.
Chamoy sauce. Chamoy is a tangy, not so spicy, chile condiment that is made from dried fruit, chiles, and citrus. You can find at your local Latin grocery store or my friend Ale has a really delicious homemade Chamoy recipe if you want to make your own.
Tajín. I’m sure you know what this is, but if not, Tajín is a seasoning salt made from chili powder, lime, and salt. You will find it sprinkled over fruit or used to rim cocktail glasses and most importantly it is totally and completely addictive.
Tamarind Candy Straw. Okay, you don’t have to serve your mangonada with this but the sweet and sour tamarind candy really seals the deal.
how to make a mangonada
Making a mangonada at home is super easy so load up on the ingredients because once you make this it will be on heavy rotation all summer long!
First, cut a ripe, fresh mango into small pieces and set this aside for later.
Next step is to make the mango slushy. Now some people use mango sorbet but I like cut down on the sugar and use frozen mango chunks, mango juice, and lime juice. Toss all of that in the blender and blend until smooth.
If you’re feeling the urge to add a shot of blanco tequila here, don’t let me stop you.
Then get two tall glasses and dip the rims in Chamoy first then Tajín.
Squeeze a thin layer of Chamoy in the bottom of each glass. Add the frozen mango mixture and fill each glass about 2/3rds full.
Add another squeeze of Chamoy and a sprinkle of Tajín. Fill the rest of the way with the mango mixture and top with more Chamoy, more Tajín, and the fresh mango pieces.
Serve with a tamarind straw and enjoy!
more refreshing summer recipes to try!
- How To Make The Original Cadillac Margarita
- Vegan Ceviche with Avocado and Lime
- No-Churn Cream Cheese Ice Cream Recipe
- Cucumber Margarita with Mezcal
- The Perfect Mexican Horchata Recipe {Vegan}
- Mango Cucumber Salad with Cayenne-Lime Dressing
- Tomatillo Avocado Salsa
what to make when you just can’t with summer
Too hot to even read this right now? Make yourself a mangonada! Oh what an icy relief is waiting for you. Let me know when you make it by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!
PrintHow To Make A Mangonada {Spicy Mango Slushy}
How to make a Mangonada! If you’ve ever had this sweet, sour, salty mango slushy than you know how perfect it is on a hot day. Layers of frozen mango smoothie, Chamoy sauce and Tajin. So easy and so satisfying, bring it on summer!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: drink
- Method: blended
- Cuisine: Mexican
- Diet: Low Salt
Ingredients
1 ripe mango
12 ounces frozen mango chunks
1 1/2 cups mango nectar
1/4 cup lime juice (from 2 limes)
Blanco tequila (optional)
Instructions
Cut the fresh mango. Peel and cut the fresh mango into small pieces and set aside.
Blend the mangonada. Combine frozen mango, mango nectar, and lime juice in the blender. Blend on high until smooth. Add a few shots of tequila is desired.
Rim the glasses. Pour about 1/4 cup Chamoy sauce on a small plate. Pour about 2-3 tablespoons Tajín on a separate small plate. Dip the rim of a tall glass in the Chamoy and then in the Tajín.
Layer and serve! Add enough Chamoy to the bottom of each glass to cover completely. Add mango slushy to each glass, filling them about 2/3rds of the way full. Add another healthy squeeze of Chamoy and sprinkle with Tajín. Fill both glasses with remaining mango slushy. Top with more Chamoy, Tajín, and the fresh mango pieces. Serve with a tamarind candy straw!
Keywords: mangonada
In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allows me to run the site. Thank you for reading!
No Comments