Mangonada

5 from 2 votes

This easy mangonada recipe blends mango, chamoy sauce, lime juice, and chile lime for a refreshing, sweet, and spicy treat ready in minutes.

Prep Time5

Total Time5

Course: Beverage

Cuisine: Mexican

Servings: servings

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.

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.