A mangonada is a spiced up slushie made with actual mangoes. It’s the kind of refreshing drink that’s on repeat in my house, especially in the summer time.
This mangonada is light yet surprisingly flavorful with only a few simple ingredients. Talk about mouthwatering!
Ingredients In Mangonadas:
- chamoy – a yummy Mexican condiment that has a salty, sweet, sour, and spicy flavor profile
- tajin – a seasoning sometimes referred to as lime salt (great on popcorn)
- tamarind candy – tamarind pulp sweetened with sugar and coated with chile powder
Where to Find Mexican Ingredients
Here in the southwest, it’s easy to find chamoy, tajin, and tamarind candy straws (Mexican grocery stores, gas stations, Walmart). If you want to make your own chamoy, it takes 5 minutes and is especially delicious without all the additives.
Of course, everything is also available online here.
How to Make Mangonadas (Chamoyadas)
My favorite way to make a mangonada is with mango juice, fresh mango, and ice. You can try frozen mango pulp, adding juice a little at a time to get the right consistency. The key here is to aim for a thick, slushy consistency so you have something to set the mango slices on top of.
How to Choose the Best Mangoes
It’s really important to pick ripe mangos (champagne or Mexican) for a perfectly sweet and tart flavor. If you can’t get ripe mangoes, frozen mango pulp is a great substitute.
Pro Tip: Ripen mangoes overnight on the counter by placing inside of a paper bag.
What to Look for In a Mango Juice
This mangonada recipe works best with a more concentrated mango juice. Sun Tropics Mango juice or Naked Mango juice both worked very well for me, but you could use any brand that lists the main ingredient as mango puree or mango juice.
When slicing the mango, set some aside for topping the smoothie for a delightful topping. When working with frozen mango, you may need to increase the amount of mango juice to get the texture just right (add a little at a time).
For the complete mangonada experience, try coating the glass (like you would a margarita) with chamoy followed by tajin fruit seasoning. It’s not the end of the world if you leave it out – most tamarind straws come coated with it anyway.
Tamarind Chili Straws – Buy or DIY
For me, the tamarind wrapped straw is essential. If you’ve never tried it, imagine a tangy, chile-coated fruit roll up that gets especially chewy-good as it gets cold.
Oh, and if you are extra (I am) – try buying the tamarind candy and making your own straws. When you wrap your own, there’s no risk of the candy being dried out (so worth it).
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- Pour the mango juice, ice cubes, and 1/2 of the mango (preferably frozen) into the base of a blender. Blend on high speed until smooth and creamy. Dice the rest of the mango and set aside for the garnish.
- Dip the rim of each glass into chamoy. Then dip the glass into tajin like you would a margarita.
- Add a very small amount of chamoy to the inside of each glass, swirling to coat.
- Pour the mango smoothie into each glass and add the fresh diced mango. Top with the tamarind straw. Drink right away for the best texture.
More Mexican Inspiration
- pork pozole verde
- calabacitas guacamole
- ricotta cheese flans
- salted caramel ice cream
- green chile chicken enchiladas
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