Mouthwatering mangonada recipe you can make at home! This Mexican mango slushie with chamoy and chile is sweet, sour, salty and spicy all at the same time!
There are few things more refreshing than an icy mangonada on a hot day! And on a cold dreary day this sweet smoothie will perk you right up.
Flavored with chamoy for tang and tajin for some spice, this mangonada recipe is a burst of flavors with just a few ingredients.
In the recipe below I have substitutions listed in case you don’t have some of the ingredients on hand.
I also have instructions for how to make mangonadas with frozen or fresh mango.
If you’ve ever had a mangonada from a street vendor then you’ll know there are various ways to make mangonadas besides the way listed here.
You may also know this by a different name such as chamoyada or chamango.
If you have a favorite version, please leave it in the comments below!
This is my favorite way to make them and I also find it to be the quickest and easiest way to make them at home.
- Mango – you can use fresh or frozen
- Mango nectar – I like to use mango juice because it really amps up the mango flavor.
If you don’t have mango nectar you can also use water or another type of juice.
Substituting a different juice will change the flavor, but can be really delicious. I recommend pineapple, orange or apple juice.
- Sugar – this is based on your taste, the sweetness of the mangos and whether you are using juice versus water to blend.
- Lime – if you don’t have any on hand that’s fine, but the acidity of the lime will really brighten the other flavors. I also use lime to get the tajin to stick to the rim of the cup.
- Chamoy – this is a Mexican sauce made with fruit and chile. It’s a little bit sweet, sour, salty, tangy, spicy…you have to try it!
- Tajin – this a blend of chiles, salt and lime. It’s not really spicy, but it gives fruit a kick. Everything is about FLAVOR!
If you don’t have tajin, you can substitute another chile powder you like such as ancho, chile de arbol, or chile California.
- Tamarind candy stick – these sweet, sour, spicy straws are always served with mangonadas. You can find them at a Mexican grocery store or Amazon. They come in various fruit flavors.
Mangonada recipe notes:
Try to use the least amount of liquid possible. This will keep the mangonada nice and thick.
If using fresh mango instead of frozen, you will use ice to thicken the mangonada.
The amount of chamoy and Tajin are up to you!
These can also be frozen as popsicles! Pour into freezer safe cups, stick in the straw and freeze until solid.
To make a delicious margarita simply add your favorite tequila before blending.
- 16 oz frozen mango
- 1-2 cups mango nectar*
- 1-2 tablespoons sugar
- 1 lime
- Tajin, for garnish
- Chamoy, for garnish
- Tamarind candy sticks, for garnish
- In a blender add the mango, mango nectar (use the lesser amount), sugar (lesser amount), and juice from lime. Do not throw out the used lime.
- Blend those ingredients until smooth adding more liquid if necessary, for your blender to process. Taste and sweeten with additional sugar to your liking.
- Sprinkle tajin onto a small plate or bowl. Rub the used lime around the rims of two 12-ounce cups, then dip the rim of the cup into the tajin.
- Drizzle a couple spoonfuls of chamoy into the bottom of the cup. Pour mango puree into cup and top with more chamoy and tajin. Garnish with tamarind candy stick and serve immediately.
*if mango nectar is not available, substitute water or juice (pineapple, orange, etc).
Ingredients for fresh mango:
5 ripe mangos, peeled and de-seeded
2-4 tablespoons sugar
1 cup mango nectar or water*
2 cups ice
Juice of 1 lime
Blend all the ingredients until smooth and follow the directions above.
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Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving:Calories: 248Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 884mgCarbohydrates: 64gFiber: 4gSugar: 57gProtein: 2g
Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.