Mangonadas

Mangonadas

Easy, homemade Mangonadas with just 7 simple ingredients! Get the perfect balance of sweet, sour, and spice in this classic Mexican drink.

Course Drinks

Cuisine Mexican

Keyword chamango, chamoyada, mangonada, mangonadas, mangonadas recipe

Prep Time 5

Blending 3

Total Time 8

Servings drinks

Calories 63kcal

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)

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.

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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