This mangonada recipe is packed full of tangy, delicious flavors. The chamoy & mango complement each other perfectly, for a refreshing mango slush that comes together in only a few minutes!Jump to Recipe
Mangonadas (also known as chamoyadas) are the perfect summer drink. When the days start getting longer and the temperature starts climbing, nothing hits the spot quite like a frozen tropical drink.
But just what is a mangonada made of? Mangoes, chamoy and a bit of lime and tajin. It’s super easy to make.
Everything is blended together into a perfect smoothie consistency, coming together in a few minutes. Mangonadas are the perfect combination or sour, sweet and spicy all mixing together in one single cup and they’re AMAZING.
Mangonada smoothies are super popular in Southern California, and with good reason! This Mexican drink has a sorbet like smoothie consistency, and is packed full of flavors. I absolutely love them, and I bet you will too!
You only need 5 ingredients to make the best mangonada, and you can find all of them on Amazon!
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- Mangos! Use frozen mangos for the best consistency. I like to stock up on mangos when they go on sale and freeze them for future use, but you can also buy pre-frozen chunks. See notes below for freezing your own mangos.
- Mango nectar. Any brand will do. I like Jumex, but this is also a good alternative.
- Limes, but get juicy ones! You’ll want limes that have a softer feel to them when you squeeze them.
- Chamoy. This is a thick, syrupy type sauce that’s tangy and works incredibly well with mango. You can find this at most Mexican supermarkets, or get it online here.
- Tajin, a blend of chile, salt and lime. Trader Joe’s has a similar blend (called Chile Lime Seasoning) but it’s just not the same. You can get Tajin online, or in the “ethnic/hispanic” section of some supermarkets.
How to Make a Mexican Mangonada
- Start with one small plates. Pour chamoy on it first, then sprinkle with tajin;
- Take your glass or cup and dip it in the plate, moving it in a circular motion to make sure the chamoy and tajin coats the entire rim;
- Add chamoy to your cup, coating as much of the cup as possible. You can add as much or as little chamoy as you want. I use about 2 tablespoon per 16 ounce cup. Set aside;
- Add all other ingredients to a blender and blend until you get a smooth consistency;
- Pour the blended mango into each cup, top with fresh chopped mango (optional) and enjoy!
Mexican Mangonada Recipe (Chamoyadas)
- 5 tablespoon chamoy divided
- 1 teaspoon tajin
- 5 teaspoons fresh squeezed lime juice (about 1 large lime)
- 1 can mango nectar (11.3 fl ounces)
- 16 ounces frozen mango
- 1 fresh mango, chopped (optional)
- Salt the rim of two 16 ounce cups. Take a small plate and add 1 tablespoon chamoy to the center, then sprinkle 1 teaspoon tajin on top of the chamoy. Dip the rim and move it around to get it completely covered with chamoy and tajin.
- Add chamoy to your cups. Add 2 tablespoons of chamoy to each 16 ounce cup, coating the inside of the cup. Set aside.
- Make the mango mix. Add the fresh squeezed lime, mango nectar and frozen mango to a blender. Blend on medium until you get a smooth consistency. Use a small spatula or spoon to stir everything together in between blending.
- Add the mango mix to the prepared cups. Top with fresh, chopped mango. Serve with a straw and spoon and enjoy!
- Mangonada Margarita: add tequila to your mangonada for a grown-up version that tastes amazing.
- Mangonada popsicles: add the blended mangonadas to a popsicle mold and freeze. These are so good, perfect for kids and summer fun.