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Mexican Mangonada Recipe (Chamoyadas)

This frozen mangonada is packed full of flavor and makes a perfect refreshing drink for those hot summer days.
Course Drinks
Cuisine Latin American, Mexican
Prep Time 5 minutes
Cook Time 0 minutes

Ingredients

  • 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)

Instructions

  • 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!