Boom! Done! Your refreshing mangonada is ready to serve! Looks delicious, doesn’t it? Nice and cool, like a glass of sorbet, but with a kick! If you’re hanging out by the beach or by the pool anytime soon, this is a recipe you’re going to want to have on hand. One taste and you’ll be hooked for life. The flavor is a mix of sweet, sour, salty and spicy from the combination of chamoy sauce, Tajin seasoning and fresh mango, all pureed together into a tasty mango sorbet drink. We’ve enjoyed them over the years on trips to Mexico, where they are also sometimes called “chamoyada” or “chamango”, but you can make the mangonada at home so easily. Time to bust out the blender! Let’s talk about how to make a mangonada, shall we? Use more ice for a thicker consistency. Add in more mango nectar or mango juice for a thinner consistency. This is an optional step, but it makes for a great presentation. Layer the Mangonada. Add 1 tablespoon chamoy sauce to the glass, then half of the frozen mango mixture. Repeat. You can very easily add in more of the chamoy sauce if you’d like. I usually add in some extra. I just love it. Garnish and Serve. Top with fresh mango slices. Enjoy with a straw or a spoon! Perfect or a hot day, my friends! Don’t forget the tamarind sticks, if you can find them. It is often served with a tamarind candy straw. That’s it, my friends. I hope you enjoy this mangonada recipe. Let me know if you make it. I’d love to hear how it turned out for you. Keep it spicy! Boozy Version. The mangonada isn’t normally served with alcohol, but you can very easily turn this into a slushy cocktail. Add in a shot of your favorite tequila or mezcal. Vodka is great, too. You can skip some of the mango nectar if you need to to make it thicker, or just add in a bit more ice. Enjoy! Serve with tamarind straws for a real sweet treat! Or try it with your favorite ice cream! Sprinkle in a bit of chili powder or extra Tajin for a spicier version. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Authentic Mexican, by Rick Bayless (affiliate link, my friends!)
NOTE: This recipe was updated on 8/7/23 to include new information. It was originally published on 2/23/22.
