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The sweet and spicy Mangonada, also known as Chamoyada, is a Mexican frozen treat that blends frozen mango with a splash of lime juice and hot sauce! Each sip offers a refreshing and perfectly balanced taste perfect for basking in the warm summer sun. Make your own in just 8 minutes!
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Chamoyadas
I know it’s a given, but the heat and humidity in Florida during the summer are something else. Sometimes, the only thing I want to do is stay inside with a cold treat in hand.
It only took one sip of a mangonada for me to realize I had found my new favorite summer refreshment. If you haven’t tried one yet, get ready for a game-changer! And if you have, you’ll know exactly what I’m talking about.
Mangonadas, also known as chamoyadas, mango chamoyadas, mangoneada, or chamangos, are a beloved frozen treat from Mexico. This amazing frozen treat blends the sweetness of mango with the heat of chamoy and the tanginess of fresh lime juice, resulting in a drink that’s not only delicious but incredibly refreshing.
They’re quick and easy to make in just under 10 minutes, and you can adjust them to your taste. Prefer a sweeter drink? Just add more mango. Looking for more spice? A little extra hot sauce will do the trick. You’re in control of the flavors here!
Chamangos Ingredients
- Frozen Mango: Frozen mango is the key ingredient to making mangonadas. You can either freeze your own sliced mango, or buy it pre-packaged in the frozen foods section of your grocery store.
- Ice Cubes: Ice helps bulk out the mangonadas and keep them nice and chilly when blending.
- Lime Juice: The delicious tart and zesty flavor of lime pairs amazingly well with mango and hot sauce.
- Hot Sauce: You can use hot sauce or chamoy sauce – or use both! Chamoy sauce is the traditional choice, but a dash of your favorite hot sauce will work, too.
- Mango Nectar: Mango nectar is a sweetened, thick puree of fresh mango pulp. You can also use orange juice!
- Tajín Seasoning (Optional): Tajín seasoning is a popular Mexican seasoning using chilies, lime, and salt. It adds a spicy, tangy flavor to anything you add it to, and it’s a popular choice for enjoying over fruit like pineapple or – in this case – mango! It’s optional, but everyone loves a little tajín.
- Chamoy Sauce (Optional): Chamoy sauce is a unique sauce made up of dried chilies, lime, and fruit (including mango!). It’s sweet, spicy, and tangy, making it the classic choice for a mangonadas. However, if you don’t have access to chamoy, you can also use hot sauce. In this recipe, we use chamoy and tajín to decorate the rim of the glass.
How to Make Mangonadas
- Place the frozen mangoes in a blender.
- Add ice cubes to the blender.
- Pour in mango nectar (or orange juice).
- Pour in freshly squeezed lime juice.
- Finally, add hot sauce to the blender. Blend everything until smooth and well combined. If the mixture is too thick, you can add a bit more mango nectar or orange juice to reach your desired consistency.
- On two small plates, add a little Chamoy sauce and Tajín seasoning. Take two glasses and dip the top of the glass with Chamoy sauce.
- Then, dip the Chamoy-coated glass into the Tajín seasoning.
- Optional: Pour Chamoy sauce inside of your glass.
- Pour the mangonadas mixture into the prepared glasses.
- If desired, garnish your mangonadas with fresh mango chunks, Tajin, Chamoy-coated candy, or tamarind straws, for an extra kick of flavor and a fun presentation. Serve your mangonadas immediately with a straw or a spoon, and enjoy!
Mangonada Recipe Tips
- Fresh or frozen mango? Depending on the season, I like to rotate between fresh and frozen! I love that frozen mango is available all year long in the freezer section. Sometimes I will even use mango sorbet or mango puree for a fun twist! (If using fresh mango, don’t forget to remove the mango pulp!)
- Use freshly squeezed lime juice: Instead of using a prepackaged bottle, opt for 2-3 limes for a fresher and more vibrant taste.
- If the mixture is too thick, add a little more mango nectar or orange juice.
- If it’s too thin, add more ice or frozen mango.
- Experiment with different fruits: You could use pineapple, kiwi, papaya, or passion fruit for a unique twist on this Mexican frozen drink.
- Layer your drink: For an extraordinary appearance, try pouring layers! Start with chamoy and Tajín seasoning at the bottom of your cup, pour ⅓ of the frozen mango mixture, then repeat until you have 3 layers.
- Garnish your drink: I love garnishing with a few chunks of mango, Chamoy, a sprinkle of tajín, and a tamarind candy straw. The options are endless!
- Add alcohol: Consider adding a shot of your favorite tequila, rum, or vodka. You can skip the mango nectar if you need to make it thicker!
Mangonada FAQ
A mangonada, also known as mangoneada, chamoyada, or chamango, is an easy mango-based, spicy smoothie popular in Mexico. Despite the variation on the name, the drink remains the same, using the same simple ingredients!
Chamoy sauce is a popular Mexican condiment with a unique combination of sweet, sour, and spicy flavors. It’s made from pureed fried fruit, mixed with chili peppers and lime juice. This sauce is used in snacks, drinks, and even as a topping for fresh fruit!
Tajín seasoning is a chile-lime salt, very popular Mexican spicy blend known for its tangy and mild spicy flavor!
Storing Leftover Mangonadas
Mangonadas are best enjoyed right away, but if you happen to have any leftovers, you can freeze them to enjoy as a frozen treat later, or you can make popsicles (Mexican Paletas) with them!
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Recipe
Mangonadas
Equipment
Ingredients
- 16 ounces frozen mango
- 1 cup ice cubes
- 1 cup mango nectar or orange juice
- ¼ cup lime juice freshly squeezed, about 2-3 limes
- 1 tablespoon hot sauce adjust to your spice preference
- 2 tablespoons Tajín seasoning or a mix of chili powder and salt + extra for dipping the rim of the glass (optional)
- 2 tablespoons chamoy sauce available at Mexican grocery stores, for dipping the rim of the glass (optional)
Instructions
- Place the frozen mangoes in a blender.16 ounces frozen mango
- Add ice cubes to the blender.1 cup ice cubes
- Pour in mango nectar (or orange juice).1 cup mango nectar
- Pour in fresh lime juice.¼ cup lime juice
- Lastly, add hot sauce to the blender. Blend everything until smooth and well combined. If the mixture is too thick, you can add a bit more mango nectar or orange juice to reach your desired consistency.1 tablespoon hot sauce
- On two small plates, add a little Chamoy sauce and Tajín seasoning. Take two glasses and dip the top of each glass into the Chamoy sauce.2 tablespoons chamoy sauce
- Then, dip the chamoy-coated glasses into the Tajín seasoning.2 tablespoons Tajín seasoning
- Optional: Pour Chamoy sauce inside of your glass.
- Pour the mangonadas mixture into the prepared glasses.
- If desired, garnish your mangonadas with Tajín, Chamoy-coated candy, or fresh mangos for an extra kick of flavor and a fun presentation. Serve your mangonadas immediately with a straw or a spoon.
Video
Notes
- Mango Type: Use fresh or frozen; consider mango sorbet or puree for variety. Remember to remove pulp from fresh mangoes.
- Lime Juice: Use fresh over bottled for a fresher flavor.
- Consistency Adjustments: Thin out with more mango nectar/orange juice or thicken with extra ice/frozen mango as needed.
- Fruit Variations: Experiment with pineapple, kiwi, papaya, or passion fruit for a twist.
- Layering Technique: Enhance presentation by layering chamoy, Tajín, and mango mix in the glass.
- Garnishes: Embellish with mango chunks, chamoy, Tajín, or tamarind candy straws.
- Boozy Option: Add a shot of tequila, rum, vodka, or other alcohol for an adult version; omit mango nectar for thicker consistency.
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