This homemade mangonada recipe is a delicious frozen drink. It's made with Chamoy sauce, a versatile Mexican condiment, and frozen mangoes. It's easy to make and a perfect summer refresher.
This homemade mangonada is a refreshing Mexican recipe that looks as good as it tastes! This concoction gets its colorful looks from delicious yellowy-orange mango and bright red chamoy sauce, a condiment made from dried fruit and fresh lime juice.
We love to whip these up on a hot afternoon and everyone likes to get in on the action, making their own Chamoy pattern in the glass.
Why you'll love this recipe
Kid and family friendly - the kids will crave this sweet and tangy treat.
Easy and quick - just toss in the blender to whip up this yummy party drink that's ready in a few minutes.
Healthy - not only is this drink delicious, mangoes are full of vitamin A and vitamin C.
- Frozen mango - I like to use frozen bagged mango chunks
- Mango nectar
- Fresh lime juice - can use concentrate if that's what you have on hand
- Chamoy sauce - a sweet and tangy condiment from Mexico made from dried fruit. You can find this at some grocery stores in the Latin or global food aisle.
- Granulated sugar
- Tajin seasoning - this is a chili lime seasoning; available at most grocery stores
- Tamarind candy straws - also know as Tarugos in Mexico
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Pour about tablespoon of Chamoy sauce on a small plate or bowl. In a separate plate or bowl, add some Tajin.
Add frozen mangoes, mango nectar, ice, lime juice, and sugar to a blender. Blend until smooth.
Prepare glasses by dipping the rims in the Chamoy Sauce, then in the Tajin. Drizzle some more Chamoy Sauce on the sides of the inside of the glasses.
Pour the mango mixture into the prepared glasses. Top with fresh mango (chopped), a slice of lime, a tamarind straw, and a sprinkle of Tajin.
They are essentially the same thing - a drink made with mango, Chamoy Sauce, lime and chile lime seasoning. They may also be called chamangos!
The term fruit juice refers to drinks that are 100% juice. Nectar refers to drinks that have additional ingredients like sugar and water added to the pulp. For best results, use mango nectar to make manogonadas.
Raspados are a Mexican shave ice topped with a sweetened fruit mixture. Common flavors include mango, pineapple, guava, and tamarind. Mango Raspados can be used to make mangonada, just add Chamoy Sauce and Tajin, and fresh lime juice.
This homemade mangonada recipe is are best served immediately after blending. You can hold them in the freezer for about 30 minutes, if needed.
Alternate layers of mangonada and Chamoy sauce for a great presentation.
You can make your own Chamoy and chile lime seasoning if you want. A great recipe to try is from Muy Delish.
Add a topper of high quality tequila or spiced rum to your homemade mangonada recipe for an adult cocktail.
Blend with mango sorbet or mango ice cream instead of ice for a luxurious beverage.
Drizzle your leftover chamoy over fresh sliced fruit like mango, pineapple, jicama, watermelon, apple and avocado. You can even make Mexican fruit cups by adding bite sized pieces of fruit to a cup then drizzling with Chamoy Sauce, fresh squeezed lime, and Tajin.
Sprinkle on fruit like oranges and pineapples, or over vegetables like corn on the cob, potatoes, cucumbers, carrots, and Brussels sprouts.
Homemade Mangonada Recipe
- 3 cups frozen mango pieces about 16 ounces
- 1.5 cups mango nectar about 12 ounces
- 1 cup Ice
- 2 tablespoon fresh squeezed lime juice
- 2 tablespoon sugar
- 3 tablespoon Chamoy sauce or more for drizzling
- 2 tablespoon Tajin seasoning or more for garnish
- Tamarind straws for garnish
- Fresh chopped mango and lime slices for garnish
- Pour about a tablespoon of Chamoy Sauce on a small plate or bowl. In a separate plate or bowl, pour in some Tajin.
- Add frozen mangoes, mango nectar, ice, lime juice, and sugar in a blender. Blend until smooth.
- Prepare glasses by dipping the rim in the Chamoy Sauce then in the Tajin. Drizzle some more Chamoy Sauce on the sides of the inside of the glasses.
- Pour the mango mixture into the prepared glasses. Top with fresh mango (chopped), a slice of lime, a tamarind straw and a sprinkle of Tajin.
- Frozen drinks are best served immediately after blending. You can hold them in the freezer for about 30 minutes, if needed.
- Alternate layers of mangonada and Chamoy sauce for a great presentation.