How To Make A Mangonada {Spicy Mango Slushy}

A mangonada sitting on a white table next to a squeezed lime half.

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!



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)

Chamoy sauce

Tajín seasoning

Tamarind candy straws


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