Description
Unlock the vibrant flavors of Mexico with this easy-to-follow mangonada recipe. This refreshing chili-mango drink perfectly balances sweet, tangy, savory, and spicy notes for an unforgettable treat.
Ingredients
Scale
- 3 ripe mangoes (about 2 cups chopped fresh mango flesh, or 2 cups frozen mango chunks)
- 2–3 tbsp fresh lime juice (from 1–2 limes), plus more to taste
- 1–2 cups ice (adjust based on desired consistency)
- 1/4 – 1/2 cup chamoy, plus more for garnish
- 2–3 tbsp Tajín Clasíco seasoning, plus more for garnish
- Optional: 2 tamarind candy straws (Pulparindo)
Instructions
- Prep Mangoes: Peel and cut the flesh from the ripe mangoes. If using frozen, allow them to thaw slightly.
- Blend Mango Puree: In a high-speed blender, combine the chopped mango flesh, 2 tablespoons of lime juice, and 1 cup of ice. Blend until extremely smooth and slushy. Add more ice for a thicker consistency or a splash of water/more lime juice if too thick.
- Prepare Glasses: Pour about 2 tablespoons of chamoy onto a shallow plate, and 2 tablespoons of Tajín onto another shallow plate. Dip the rim of two tall glasses (or desired serving ware) first into the chamoy, then into the Tajín, ensuring a good coating.
- Swirl Chamoy: Drizzle 1-2 tablespoons of chamoy inside each prepared glass, letting it swirl down the sides.
- Layer Mangonada: Carefully pour half of the mango slush into each glass. Drizzle another tablespoon of chamoy over this layer. Add the remaining mango slush, filling the glasses almost to the top.
- Garnish & Serve: Top each mangonada with a final drizzle of chamoy and a generous sprinkle of Tajín. Insert a tamarind candy straw, if using. Serve immediately and enjoy the explosion of flavors!
- Prep Time: 15 mins
- Cook Time: 0 mins