This post may contain affiliate links. Please read our disclosure policy.
A mangonada, also known as a chamoyada, is a Mexican frozen mango dessert made from a blend of mango, chamoy, and chile lime seasoning that comes together in only 5 minutes.
Mangonadas were one of my favorite Mexican treats growing up – sweet, tangy, a little spicy, and totally refreshing. I still crave them when it’s warm out (just like I do horchata and esquites). They’re perfect as a snack, dessert, or a fun party drink in mini cups!
What Is A Mangonada?
A mangonada is a popular Mexican frozen treat made from mangoes, chamoy, and chile lime seasoning like Tajín, blended with ice and lime juice to create a slushy beverage. It is then layered with more chamoy sauce and chile lime seasoning and is served with a tamarind candy straw. It’s also commonly referred to as a chamoyada or chamango.
Ingredients You’ll Need
- Mango: I like using frozen mango chunks for the best consistency, but you can also use fresh mangos and freeze the chunks beforehand.
- Mango nectar: This gives a sweeter and more concentrated flavor than mango juice, but if you can’t find mango nectar near you, mango juice is the best substitute.
- Lime: Adds a hint of citrus to the frozen mango mixture.
- Ice: Makes the drink extra cold and slushy and creates a better consistency.
- Chamoy sauce: This Mexican condiment is made from various fruits, dried chiles, and lime juice. It pairs well with the mango and adds the right amount of tang and sweetness! You can make it yourself using my homemade chamoy sauce recipe, or find it in most Hispanic grocery stores, in the international foods aisle of your local grocery store, or online.
- Chile lime seasoning: This adds a hint of saltiness and spice to balance the sweetness of the mangos. Tajín is the most well-known brand of this popular Mexican seasoning blend, but Simply Organic also makes a version that I really love.
This is an overview of the key ingredients I used and why. See the recipe card below for the full recipe.
How to Make a Mangonada
Add frozen mango, mango nectar, lime juice, and ice into a blender.
Blend until completely smooth and slushy.
Rim the glass by dipping the edges into a shallow bowl of chamoy, then into some chili lime seasoning.
Layer your mangonada with a drizzle of chamoy on the bottom, some of the blended mango mixture, another drizzle of chamoy, and more blended mango mixture. Top with fresh diced mango, chile lime seasoning, and a tamarind candy straw.
Isabel’s Recipe Tips
- Don’t have frozen mango? Use fresh. Frozen mango will give you the best consistency for your slushy base. You can also dice fresh mangos and freeze them for 20-30 minutes beforehand.
- Can’t find mango nectar? Use juice. Mango nectar will give you a more concentrated and sweet mango flavor. You can also use mango juice, or a combination of mango, orange, and pineapple juice for a more tropical fruit flavor.
- Swap the chili lime seasoning. If you can’t find chili lime seasoning, you can substitute ancho chili powder, chili powder, or a pinch of cayenne pepper for a spicy kick.
- Make it a cocktail. Add a shot of tequila to the slushy base for a fun and fruity cocktail version.
Frequently Asked Questions
You can easily make your own chamoy sauce for your mangonadas with some dried fruit, jamaica flowers, and other easy ingredients using my homemade chamoy sauce recipe.
To layer a mandonada, add a generous drizzle of chamoy to the bottom of the cup, then add your blended mango base until it fills half the cup. Add an extra drizzle of chamoy and top it off with more mango, tajin, chamoy, fresh diced mango, and a tamarind candy straw. To get a swirl effect, gently swirl your mangonada with a spoon before adding extra toppings.
Turn mangonadas into a fun cocktail by adding a shot of tequila to the blended mango base. I recommend using blanco tequila for a crisp flavor, but feel free to use your favorite tequila.
Storage
Leftover mangonadas can be stored in the freezer in an airtight container for up to 3 months.
You can also pour the mangonada into ice cube trays, freeze, and then store the ice cubes in a freezer-safe container to enjoy later.
More Summer Recipes
Did you make this recipe? Be sure to leave a rating and a comment below! I love hearing about your experience, and it also helps others.
Mangonada
Ingredients
- 2 cups frozen mango, plus more for topping if desired
- 1 cup mango nectar (or your favorite mango juice)
- 1 cup ice
- 2 tablespoons lime juice (about 1 large lime)
- Chamoy sauce, as needed
- Chile lime seasoning, as needed
- 4 tamarind candy straws
Instructions
- Add the frozen mango, mango nectar, ice, and lime juice to a blender. Blend until smooth and puréed.
- Rim each glass by dipping the edges of two 16-ounce or four 8-ounce glasses into a shallow bowl of chamoy, then into some chili lime seasoning.
- Add a generous drizzle of chamoy sauce to the bottom of each glass. Pour the smooth mango mixture halfway up the glasses, add another generous drizzle of chamoy, then top each with the remaining frozen mango mixture.
- Garnish with one last drizzle of chamoy, some chile lime seasoning, diced fresh mango, and a tamarind candy straw. Serve immediately.
Video
Notes
- Yield: Makes 2 (16-ounce) servings or 4 (8-ounce) servings
- Use frozen mango chunks for the best consistency, but you can also use fresh mangos and freeze the chunks beforehand.
- Mango nectar: This gives a sweeter and more concentrated flavor and can be found in most Hispanic grocery stores or in the juice aisle. If you can’t find any near you, mango juice is the best substitute.
- Chamoy sauce: Can be found in most Hispanic grocery stores in the international foods aisle of your local grocery store or online. If you can’t find any near you, you can make your own using my chamoy sauce recipe.
- Chile lime seasoning: Tajín is the most well-known brand of this popular Mexican seasoning blend, but there are also other brands. Simply Organic also makes a version that I really love.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in July 2023 and has been updated with new photos and more helpful tips.
Photography by Ashley McLaughlin.
After seeing your recipe, I was inspired to try a mango chamoy popsicle at a local Mexican ice cream shop. Normally I’m a creature of habit when it comes to ordering food, but I’m so glad I gave the mango chamoy a try. I LOVED it! The sweet, salty, and spicy flavor combination was very satisfying. Thanks for helping broaden my flavor horizons!
I’m so glad you like flavor combo! It just hits all the flavor notes and is so good 🙂
I’m allergic to mango I’d there a substitute
I would try peaches! That would be a great substitute.
I think I will add a shot of tequila.
People definitely do that all the time, Gary!
Looks delicious but have not tried yet