For a tangy, spicy blast of a delicious drink that’s served right in the streets of Mexico, I pull out my easy Mexican mangonada recipe. Otherwise going by a different name, such as mangoneada, chamango, or just spicy mango slushy, this icy chamoyada is the perfect balance of fresh mangoes and chili lime seasoning best experienced on a hot summer day.
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Taking a few basic ingredients into a blender or a food processor transforms them into this Mexican drink that features hints of sweetness, spiciness, saltiness, sourness, and even a little bit of umaminess.
No longer must you spend the extra cost of travel to Mexico or your nearest paletas shop for such greatness now that you can follow this mangonada recipe right in the comfort of your own home. It’s got the right amount of everything to make your palate tell your brain, ‘WOW!’.
Sold across many businesses, from ice cream shops to street vendors, this cold, blended Mexican cuisine goes down in history as one of the best travel foods to pick up if you’re ever dining abroad in Mexico, and, boy, am I not alone when I recommend that!
Over the past decade, Mexican mangonada drinks have gained popularity in the United States. Some signature depictions of the mangonada are its bright, golden-red coloring and how it is commonly served with a tamarind stick straw in a tall glass with spicy chamoy sauce. Any mango smoothie is fantastic, but this recipe is my favorite way to use fresh, ripe mangoes. That added kick from the Tajín seasoning and freshly squeezed lime juice are a treat that I believe all must try!
Mango is a versatile, tropical fruit that is used for the main ingredient of a Mexican mangonada, but chamoyadas actually come in several different fruits and blended ice varieties, but this time, we’re only interested in the mango chamoyada.
Grabbing a ripe mango to use will require you to know how to tell if it’s ripe or not; I’ll let you in on the secret to save you the web search. Ripe mangoes will give slightly when a firm yet gentle pressure is applied to them, as well as appear to be mostly covered in a shade of the duo yellow and orange.
Another great way to tell if a mango fruit has been ripened is sniffing the area around the stem as the stem itself will omit a sweet aroma when it’s becoming ripe. Once you know the mango you’re working with is ready, the only next daunting task for a beginner is having to cut the mango slices.
How To Cut A Mango Into Pieces
You’ve likely seen an image somewhere on the internet of a fresh-cut mango pulled inside out to showcase the near mathematical perfection of its golden yellow, rectangular pieces.
This may look complicated, but the process of making your own really isn’t all too difficult with some time, patience, and practice. You’ll actually cut the mango while it’s still in the peel, and as always, begin by washing and drying the fresh fruit.
Slice the wide sides off the mango by standing it in the upright position and cutting downwards, avoiding the pit, and using a larger knife much like a chef’s knife. Now, take a small knife, or paring knife, that is very sharp and score the flesh of the fruit in both directions.
To get the mango pieces out of there, you’ve got to invert the peel next. Taking your hands and placing them behind the peel, push towards the center until the cubes become easy to locate and cut off.
Cutting as close to the peel as possible, remove the fresh mango cubes for a lovely dose of vitamin C in your Mexican mangonada recipe. As a matter of fact, this brings me to my next topic worth sharing! What exactly are the health benefits of eating mangoes?
Are Mangoes Healthy?
Well, certainly, mangoes aren’t bad for you! Furthermore, these little super fruits are sold in grocery stores everywhere year-round, so it’s quite a blessing they give us so many important health benefits.
Aside from being rich in vitamin C, mangoes contain vitamin K, magnesium, potassium, an antioxidant known as beta-carotene, folate, vitamin A, and more!
My appetite grows at the thought of tasting these tart, sweet goodies straight from nature, and the added boost of vitamins and nutrients explains what makes these one of my favorite fruits (other than because of their major sweetness, of course).
What Ingredients Will I Need For This Recipe?
I’ve mentioned a few here and there out of pure excitement for this outstanding blend of so many of the best Mexican flavors out there, but let’s run through the full list of what you’ll be needing for this recipe.
Maybe it’s obvious, but you’ll need a fresh mango, and depending on the size of the fruit, it is going to yield you enough for ½ to up to 2 cups of fresh mango cubes. From there, you’ll also want approximately 12 ounces of frozen mango chunks to give the mangonada smoothie its chilled and smooth consistency (you can use store bought frozen chunks or make them at home; read how in the paragraph below!).
Responsible for the added blast of flavor is 1 ½ cups of an ingredient called mango nectar, otherwise called mango juice, and this can be found by the freezer section.
Giving your Mexican mangonada its spicy flavors is ¼ cup lime juice, squeezed freshly from 2 limes or poured from a bottle of premade lime juice.
Also, the Tajín seasoning and amount of chamoy sauce used will be in small amounts, unless you really wanted to up the taste of that Tajín chili powder. No shame if so, but you’re only going to need a little bit of those ingredients to dress the rim of the cup and a tablespoon of chamoy for the bottom of the glass.
Making your own frozen, fresh pieces of mango is a no-brainer that can be done ahead of time if you’ve got parchment paper and wanted some extra practice with learning to cut a mango.
Follow the instructions above for slicing instructions and then lay the pieces out on the parchment paper and freeze in a single layer. Once frozen, take each piece and place them in a freezer-safe, airtight container or bag to be used in a multitude of recipes, but also to use next time for your frozen mango mixture!
Instructions for A Mexican Mangonada Recipe
Save for later by serving in freezer-safe cups, or serve in tall glasses to enjoy now, but whatever you do, ensure you make this Mexican mangonada recipe at least once.
Naturally, I feel gravitated to the sweetness of the mango and that heavenly sprinkle of Tajín throughout the drink, so I have to make it all the time!
Pro tip: Making your own homemade chamoy is doable, purchasing it from the market is okay too, and if you’re out of options, a substitute would be hot sauce.
Either way, you’re in for a delectable treat that’s like a Vero mango lollipop in a cup. Many preparation methods exist to achieve that wonderful, refreshing mango slush, like using a food processor or a blender, so go with whatever works for you!
Start by prepping the dipping stations that’ll help you create the chewy coating that flows around the rim of the glass.
Take a wide, shallow bowl and place a drizzle of chamoy at the bottom. It is also acceptable to use two small plates: one for the chamoy and another for the popular condiment everyone knows as Tajín.
Likewise, these are the same key ingredients for mangonada paletas, so don’t hesitate to stock up on ingredients and bust out a couple of recipes with them to keep on enjoying a variety of foods featuring the tangy flavors of Tajín and mangoes. Once your fruit is cut, you can go ahead and begin following these steps:
- Dip rim of glass into the chamoy sauce first, followed by a good roll in the Tajín. This is such a delicious way of having an otherwise hot seasoning!
- Take a tablespoon chamoy sauce and drop it into the bottom of the glass.
- Mix together your freshly sliced mango bits, frozen mangoes, lime juice, and mango nectar into the blender with some ice cubes. My recipe card doesn’t call for it, but feel free to use lemon juice instead of lime juice.
- Fill the cup roughly ⅔ of the way full with blended mango, layering with a sprinkle of Tajín, and repeating the layers until done. Top with any remainder of the used lime and a dash of Tajín for aesthetics. Any remaining mango that wasn’t blended can be placed atop this iced beverage as well.
- Serve on a hot day with a tamarind candy straw!
- 2 limes
- 2 lbs frozen mango
- 3 cups water
- ½ cup cane sugar
- 1 cup ice cubes
- Peel and cube the fresh mangoes. Add chile-lime salt to a mixing bowl. Add chamoy to a separate bowl.
- Squeeze lime juice into a blender. Add in the frozen mango chunks, 2 cups of the water, ice and cane sugar. Add more water to thin out consistency.
- Rim glasses by dipping in chamoy sauce and then dipping in the chile-lime salt. Add a drizzle of chamoy sauce to the bottom of your glasses and along the sides.
- Divide the frozen mango mixture between the 6 glasses. Add more chamoy on top followed by fresh mango cubes.
- Garnish with an extra drizzle of chamoy, a little dash of Tajín and a Tamarind candy straw. Enjoy!