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Jump to Recipe No summer is complete without the supremely refreshing mangonada. The orange and red swirled Mexican smoothie is a cool umami breeze on a hot day.

A mangonada is a spiced up slushie made with actual mangoes. It’s the kind of refreshing drink that’s on repeat in my house, especially in the summer time.

This mangonada is light yet surprisingly flavorful with only a few simple ingredients. Talk about mouthwatering!

Contents

Ingredients In Mangonadas:

  • chamoy – a yummy Mexican condiment that has a salty, sweet, sour, and spicy flavor profile
  • tajin – a seasoning sometimes referred to as lime salt (great on popcorn)
  • tamarind candy – tamarind pulp sweetened with sugar and coated with chile powder

Where to Find Mexican Ingredients

Here in the southwest, it’s easy to find chamoy, tajin, and tamarind candy straws (Mexican grocery stores, gas stations, Walmart). If you want to make your own chamoy, it takes 5 minutes and is especially delicious without all the additives.

Of course, everything is also available online here.

How to Make Mangonadas (Chamoyadas)

THE BASE

My favorite way to make a mangonada is with mango juice, fresh mango, and ice. You can try frozen mango pulp, adding juice a little at a time to get the right consistency. The key here is to aim for a thick, slushy consistency so you have something to set the mango slices on top of.

How to Choose the Best Mangoes

It’s really important to pick ripe mangos (champagne or Mexican) for a perfectly sweet and tart flavor. If you can’t get ripe mangoes, frozen mango pulp is a great substitute.

Pro Tip: Ripen mangoes overnight on the counter by placing inside of a paper bag.

What to Look for In a Mango Juice

This mangonada recipe works best with a more concentrated mango juice. Sun Tropics Mango juice or Naked Mango juice both worked very well for me, but you could use any brand that lists the main ingredient as mango puree or mango juice.

THE MANGO

When slicing the mango, set some aside for topping the smoothie for a delightful topping. When working with frozen mango, you may need to increase the amount of mango juice to get the texture just right (add a little at a time).

THE GARNISH

For the complete mangonada experience, try coating the glass (like you would a margarita) with chamoy followed by tajin fruit seasoning. It’s not the end of the world if you leave it out – most tamarind straws come coated with it anyway.

Tamarind Chili Straws – Buy or DIY

For me, the tamarind wrapped straw is essential. If you’ve never tried it, imagine a tangy, chile-coated fruit roll up that gets especially chewy-good as it gets cold.

chewy, sweet, spicy, tangy tamarind candy

Oh, and if you are extra (I am) – try buying the tamarind candy and making your own straws. When you wrap your own, there’s no risk of the candy being dried out (so worth it).

Also known as the chamango, the mangonada is inspired by popular Mexican street food.

Did you make this recipe? Leave a star rating and comment below!

Pin 5 from 2 votes

Mangonada

No summer is complete without the supremely refreshing mangonada. The orange and red swirled Mexican smoothie is a cool umami breeze on a hot day.
Course – Drinks Cuisine – Mexican Keyword – gluten free, mango, mangonada, smoothie, vegan Prep Time – 5 minutes Cook Time – 5 minutes Total Time – 5 minutes Servings – 2 people Calories – 215kcal Author – Chef Sara Furcini

Ingredients

  • 2 cups mango juice
  • 10 ice cubes
  • 1 cup mango chunks, from 1 ripe mango (freeze half for smoothie – reserve half for garnish)
  • tajin
  • chamoy
  • 2 tamarind straws

Instructions

  • Pour the mango juice, ice cubes, and 1/2 of the mango (preferably frozen) into the base of a blender. Blend on high speed until smooth and creamy. Dice the rest of the mango and set aside for the garnish.
  • Dip the rim of each glass into chamoy. Then dip the glass into tajin like you would a margarita.
  • Add a very small amount of chamoy to the inside of each glass, swirling to coat.
  • Pour the mango smoothie into each glass and add the fresh diced mango. Top with the tamarind straw. Drink right away for the best texture.

Notes

Tips: Authentic Mangonadas are thick enough to let the fresh mango rest on top. Since this recipe uses mango juice combined with 1/2 of a fresh mango, you will have to put the fresh mango in the freezer ahead of time for a thicker texture. Alternatively, you could freeze some of the mango juice into ice cubes.

Nutrition

Nutrition Facts Mangonada Amount Per Serving (2 glasses) Calories 215 % Daily Value* Sodium 21mg1% Potassium 299mg9% Carbohydrates 55g18% Fiber 2g8% Sugar 51g57% Protein 1g2% Vitamin A 2630IU53% Vitamin C 68.7mg83% Calcium 64mg6% Iron 1.5mg8% * Percent Daily Values are based on a 2000 calorie diet. Did you try this recipe?Mention @thefrayedapron or tag #thefrayedapron!

More Mexican Inspiration

  • pork pozole verde
  • calabacitas guacamole
  • ricotta cheese flans
  • salted caramel ice cream
  • green chile chicken enchiladas

Some of the links on this page are affiliate links, which may pay me a small commission for my referral at no extra cost to you!

Mangonada, mangoneada, chamoyada, chamango…It doesn’t matter which name or variation you know this treat by, surely we can all agree that it’s amazing!

What is a Mangonada?

If you love mangos and ice-cold treats then mangonadas are quickly going to become a favorite treat of yours. The names and preparation methods may differ a bit, but the basic ingredients are mango, chamoy sauce and Tajin.

Here in Mexico you can find mangonadas in all of the paleterias and thanks to all the Mexican immigrants in the US, mangonadas are quickly becoming a popular cold treat not only amongst the Latino community but everyone else who happens to be lucky enough to discover them.

Typically a mangonada is served inside a clear, disposable plastic cup. First chamoy sauce is drizzled inside of the cup to coat it before adding the rest of the ingredients. Then a mango sorbet, pieces of fresh mango, lime juice and Tajin chili powder are added to the cup. It’s then topped with more mango bits, a generous amount of Tajin and sometimes a straw coated with a spicy and tart tamarind paste is added as a decorative, but delish touch.

The arrangement or layering of the ingredients is where things can vary from person to person or paleterias. Some people like to use mango sorbet, others like to blend fresh mango with ice cubes or just use frozen mango, some like to alternate layers of the mango sorbet/slushy with fresh pieces of mango and others like to just use them as the topping. It really doesn’t matter because it’s the combination of all these flavors that create the incredible taste of a mangonada.

The 4 Flavors of a Mangonada

A mangonada is sweet, spicy, a little tart and a tad salty. It’s a heavenly combination as it has the 4 flavors that food needs to make it perfection on your tastebuds.

The sweetness of course comes from the mangos. The spiciness comes from the Tajin, the tartness comes from lime juicy, the savory (or salt) also from the Tajin. The chamoy sauce provides sweet, spicy, tart and a touch of savory.

What is Chamoy Sauce

So what exactly is chamoy sauce? It’s a bright orange-red sauce made using pureed dried fruit, water, sugar, chile, and vinegar. The result is a thick sauce or paste that’s sweet, spicy, tart and fruity. It’s a hugely popular condiment for countless Mexican snacks. You can find it in Mexican foods stores or even Amazon carries it too.

How to Make Mangonadas at Home

Making a mangonada or mangoneada or chamoyada or chamango at home is not difficult at all. Below is the simple way I make this fun mango treat. Make sure to read the notes as I offer some tips for variations.

How To Make Mexican Mangonadas

A super fun treat everyone will enjoy! Prep Time8 mins Cook Time0 mins Course: Dessert, Drinks, Snack Cuisine: Mexican, vegan Keyword: mango, mexican paletas, summer Servings: 1 large Author: Nancy Lopez-McHugh & MexicanMadeMeatless.com

Equipment

  • blender
  • 1 large mango roughly chopped (it should be a little more than 1 cup of mango)
  • ½ cup cold water
  • ice cubes I used 8 large (use as many as you’d like)
  • 1 Tablespoon freshly squeezed lime juice
  • chamoy sauce as much as you’d like
  • Tajin as much as you’d like
  • extra chopped mango
  • tamarind stick optional
  • Inside a clear glass/cup pour some chamoy sauce near the top and swirl it around to coat around the glass and down to the bottom. If you want you can add a little bit of the extra chopped mango to the bottom of the glass, I don’t like to but feel free to.
  • Next, place the mango pieces, ice cubes, water, and lime juice in a blender and blend until you have a slushy consistency. Pour some of this into the glass (on top of the chopped mango if using or just pour it all into the glass. If you’d like you can alternate layers of mango, slushy, chamoy then mango again and slushy and chamoy until you reach the top. I like to coat the glass with the chamoy, then just pour in the slushy into the glass then top with chopped mango, chamoy and sprinkle the Tajin over the top. This is all up to you! Serve with a reusable straw and enjoy!

Chamoy sauce https://amzn.to/2L1hZF9 Reusable straws https://amzn.to/2Zq9RBW Instead of using ice cubes you can use frozen mango and add a little bit of water to get the slushy texture.

See how easy that was to make? Besides getting to eat/drink this super fun treat it’s great making it at home in the middle of the night when the craving strikes and you just can’t go out to get one.

I actually made this mangonada in the middle of the night, because I just couldn’t wait until the next day. Haha!

Thanks for stopping by amigos! If you make a mangonada do make sure you tag me on social media.

More Mango Recipes

• How To Make Mexican Mango Flowers (Video Tutorial)
•• 4 Ingredient Mango Ice Cream
• Mango, Orange And Red Chile Salsa
•The Easiest And Fastest Way To Peel A Mango (Video Tutorial)
• Mango Lassi With Chia Seeds

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A mangonada is a quintessential Mexican treat, made of mango, orange juice, chamoy and chile lime salt, and they’re sold just about everywhere from street vendors to neverías in Mexico.

This post is part of a compensated campaign with McCormick & Company but the recipe and opinions here are my own.

It’s very popular, especially in the warm weather months, as it resembles an American slushie. You can grab one to go on the street or enjoy it with friends in an ice cream parlor.

If you’ve been reading The Other Side of The Tortilla for awhile, you may remember I interviewed Chef Kevan Vetter about the 2013 McCormick Flavor Forecast and how global flavor trends were incorporating Mexican flavors and sensibilities on a worldwide scale. This year marks McCormick’s 125th anniversary of the company celebrating the role flavor plays in all of our lives, inspiring flavorful conversation and giving back to communities around the world.

I’m thrilled to see that this trend and interest in Mexican cuisine has been growing exponentially and is again incorporated in the most recent report. The McCormick Flavor Forecast 2014 report includes two flavor insights particularly suited to highlighting Mexican cuisine: A worldwide obsession with chilies and a growing taste for regional Mexican fare in North America. Of the Mexican flavors considered to be trending globally this year is chamoy, a sweet and spicy condiment made with apricot, lime, chiles and salt. Chamoy also happens to be a key ingredient in the mangonada.

Chamoy is a versatile condiment, as it can be used in both sweet and savory dishes; anything from a salsa for dipping fruit or making jicaletas (jicama popsicles) to marinating meats or using it as a meat glaze.

RELATED RECIPE: Mango and chamoy paletas

Although bottled chamoy can be found in most Mexican supermarket chains in the U.S. as well as for purchase online, I like to make my own so I know exactly what’s in it. Most of the commercially produced chamoy is loaded with sugar, preservatives and dyes. My version of chamoy uses apricot fruit spread (not jelly, jam or preserves) and natural ingredients so you can feel good about indulging in this treat. There are multiple brands that offer apricot fruit spread, which is more or less a jam or preserve made with little or no added sugar.

Ground ancho chile provides a subtle, earthy spice to this homemade chamoy without being overpowering. If you want to make your chamoy on the spicier side, you can add about 1/2 teaspoon more to the recipe below. And if you need to thin out the chamoy, you can add a little lime juice and store leftovers in the refrigerator. For a modern twist to the traditional mangonada, you can try substituting pineapple juice for orange juice.

2 votes

Mangonadas

Prep 35 mins

Total 35 mins

Author Maura Wall Hernandez

Yield 2 mangonadas

A traditional Mexican mango and orange juice slush with chamoy and chile lime salt, mangonadas are served everywhere from street vendors to neverías in Mexico and are very popular especially in the warm weather months.

For the homemade chamoy:

  • 1/2 cup apricot spreadable fruit (not jelly, jam or preserves)
  • Juice of 1 lime
  • 2 1/4 teaspoons McCormick Gourmet Collection ground ancho chile pepper
  • 2 tablespoons apple cider vinegar
  • 4-5 large dried apricots, rehydrated in warm water for 30 minutes

For the mangonadas:

  • 2-3 tablespoons chamoy
  • 2 cups frozen mango chunks
  • 1 cup of freshly squeezed orange juice (about 3-4 large navel oranges)
  • Chile lime salt, such as Tajín, to taste

For the chamoy:

  1. Add 4-5 large dried apricots to a cup of warm water and allow to soak for 30 minutes to rehydrate. When the apricots are rehydrated, discard the water.
  2. Add 1/2 cup spreadable fruit, juice of one lime, ground ancho chile pepper and apple cider vinegar to a food processor and run on high until completely smooth.

For the mangonadas:

  1. Add 2 cups frozen mango chunks to blender and pour orange juice on top. Seal the top of the blender and blend on high until completely smooth.
  2. Spoon chamoy around the inside of the glass, then pour the mango and orange juice mixture into the cup.
  3. Top with more chamoy and swirl with a spoon.
  4. Sprinkle chile lime salt on top and serve.

The prep time in this recipe includes 30 minutes of inactive prep time for soaking the dried apricots.

Cuisine Mexican

284

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If I write something in this post about my Mangonadas that doesn’t make sense, it’s because I had to test too many of them. I’m a stickler for good recipes, you know. Food blogging is sacrificial hard work! These spiced, frozen mango margaritas, are my favorite drink to order whenever we go to a Mexican restaurant.

I knew that one of the blessings of living in the birthplace of Tex-Mex cuisine was the access we’d have to amazing Mexican food. What I didn’t know, however, was how much Mexicans and Tejanos love chile-topped fruits. That was, not until we were stationed in El Paso, TX. My introduction to Tajín (or salted chili powder) and Chamoy (pickled, spiced fruit paste) changed my palate forever.

A recent, disappointing experience with an overpriced mangonada changed my opinion about buying them outside of my house. Watered-down, goopy, and weak; the last two mangonadas I’ve had in restaurants were such letdowns. I vowed to begin making my own at home.

What’s in Mangonadas?

Most bartenders make their mangonadas with commercial mango pulp. But, the great thing about making yours at home is that you can use fresh mangos instead. In addition to ripe mangos, you’ll need a good quality silver tequila, triple sec, ice, a lime, a bit of sugar-water, chamoy, and Tajín. That about covers all of the ingredients. A blender and a big ol’ goblet to pour the mangonadas in is also a must. Garnishes are a couple of candy straws (I’ll explain those in a minute).

If you have kiddos that want to indulge (like mine), this recipe is made virgin easily and with minimal effort. Replace the tequila and triple sec with lime juice or mango juice.

Cut, and freeze, fresh mangos

Fresh mangos that have been frozen are the best option when making mangonadas. Instead of watering down my libation with ice to get a smoothie consistency, I use frozen mango chunks. Frozen fruit has its place and uses, but if I can avoid using it, I most likely will. To prepare my mango for freezing, I cut off the peel in strips using a chef’s knife.

Once the mango is skinned, I cut off- what I refer to as- the butt and the belly. Basically, it’s the rounded front and back of the mango’s flesh. Cut off any excess flesh from the sides of the mango’s pit, as well.

After the flesh has been removed, dice the mango into 1 to 1 1/2 inch chunks.

You could very well use the technique of dicing the mango with the peel still on (see the image above), but I’ve found that you lose valuable flesh doing that.

Once the mangos are peeled and the flesh is diced, pack the mango chunks into a freezer bag and freeze them until solid. I usually cut and freeze the mango overnight so I’m not rushed. If you don’t want to deal with peeling and cutting the mango, you can use frozen mango pulp, similar to what I used here, instead.

Prep the Goblets

Here, in Texas, mangonadas are served in these oversized schooner goblets. Their rims are coated with Tajín, which is a citrusy-chili powder that’s typically sprinkled over fruits and corn. I start by pouring a third of a cup of the seasoning onto the center of a salad plate.

Take a lime wedge and run it (flesh side down) against the rim of goblet to wet the glass.

Once the rim is juiced, dip it into the Tajín to coat it. Repeat this step with the other goblet, then set both of the glasses aside to dry.

Spicy (and Sweet) Garnishes

Mexican children have put me to shame on more than one occasion with the amount of spice they can handle. Granted, I’m prone to ulcers, but I still feel like a punk when I see young kids downing chile like it’s nothing.

Go to El Paso, San Antonio, or other cities with a high concentration of Mexican-Americans and you’re bound to run into a kiosk selling antojitos, or snacks. Tamarind-chile straws are big smoothie straws that are coated in a thick, sticky tamarind paste, then coated with chile powder. Little kids go bonkers for these things! They are a typical garnish for mangonadas, but they’re optional, so, in the event you can’t find them, it’s okay to leave them out.

Don’t put the straws into the glasses just yet, though. Just unwrap them and set them aside for later.

What is Chamoy?

Chamoy is a syrup/paste that is the byproduct of brined fruit. Often, mangos, plums, or apricots are heavily salted and allowed to break down to a paste. Vinegar is added and you are left with chamoy. A lot of people top their watermelons, mangos, apples, or corn with chamoy. In El Paso, we were introduced to Micheladas, Mexican beer mixed with lime juice, tomato juice, sauces (chamoy, teriyaki, or soy sauce) and spices. It’s the Mexican version of a Bloody Mary- just with beer. There are plenty of uses for chamoy, but my favorite is in a mangonada. Chamoy gives the bright red color to the cocktail along with a mild amount of heat.

Pour the chamoy into a dish, or leave it in the bottle until your ready to pour in your prepared mango margarita. I prefer to transfer it to a bowl because I have more control over how much I add when I use a spoon. Because of the amount of vinegar they contain, most chamoys don’t need to be refrigerated after opening. Be sure to read the label, just in case your brand does.

Blend the Mango Margarita

Mixing the margarita is very simple. If you decide not to make mangonadas, this recipe works for plan ol’ mango margaritas, as well.

Pour 2 1/2 cups of ice into your blender.

Add your frozen mango cubes to the blender, as well.

Now pour in a full jigger (1 1/2 ounces) of triple sec, followed by three jiggers (4 1/2 ounces) of tequila. Since I’m an adult and can do it, I make my drinks a little on the strong side. If you prefer a lighter drink, add only two jiggers of tequila. Squeeze the rest of the juice from the lime you used to rim the glasses earlier into the blender. To sweeten the mangonadas, add 4 tablespoons of sugar and 4 tablespoons of water to the blender.

Blend the mixture together until very smooth, scraping the blender’s carafe once or twice during mixing.

Creating Mangonadas

In order to go from Mango Margaritas to Mangonadas, spoon a good amount (about 1/4 cup) of chamoy into each of the goblets in a decorative swirl.

Pour in the mango margaritas and garnish each glass with a tamarind-chile straw.

Serve and Sip

Use the straw to sip these Mangonadas ’til they give you brain freeze.

If you’re like me and are going to be hosting a Cinco de Mayo party, these Mangonadas need to be on your menu.

They’re colorful, flavorful, and easy to make- with, or without, alcohol.

You do need to serve them immediately, but you’ll never have to worry about them tasting watered down…

…I guarantee it. Pin and share this recipe and celebrate Cinco de Mayo the authentic way.

**This post contains affiliate links. To find out what that means to you, please read my disclosure page**

5 from 2 votes

Mangonadas (Spiced, Frozen Mango Margaritas)

Use fresh mango to create this spicy-sweet libation.

Course Libations Cuisine Mexican Keyword chamoy, mango, margarita, tequila Prep Time 10 minutes Freeze Time 6 hours Total Time 10 minutes Servings 2 Author Marta Rivera

  • 3 large mangos
  • 1 lime wedge
  • 1/3 cup Tajín seasoning
  • 2 1/2 cups ice
  • 1 1/2 ounces triple sec
  • 4 1/2 ounces silver tequila
  • 1/4 cup granulated sugar
  • 1/4 cup cold water

Garnish

  • 1/2 cup Chamoy
  • 2 Tamarind-Chile Straws, optional
  1. 6-24 hours in advance: Peel and dice the mangos into 1 1/2-2″ chunks. Pack the mango chunks into a freezer bag and freeze them until solid.

Prep the Goblets and Mangonadas

  1. Pour the Tajín onto a salad plate, then rim the margarita glasses by running the lime wedge against the rim of goblet to wet the glass.

    Dip the into the Tajín to coat it. Repeat this step with the other goblet, then set both of the glasses aside to dry. Save the wedge of lime.

  2. Add the ice, frozen mango chunks, triple sec, tequila, sugar, and water to your blender. Squeeze in the rest of the juice from the wedge of lime.

  3. Blend the mixture together until very smooth, scraping the blender’s carafe once or twice during mixing.

  4. Spoon a 1/4 cup of chamoy into each of the goblets in a decorative swirl.

  5. Divide the mango margarita between the glasses and garnish each with a tamarind-chile straw.

  6. Serve and enjoy responsibly.

Recipe Notes

For virgin mangonadas:

Omit the triple sec and tequila and use 3/4 cup of mango or lime juice instead.

One package of frozen fruit pulp may be use instead of frozen fresh fruit.

Mango-Rosewater Paletas

Jamaica-Lime Margaritas

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The Frozen Mango Cocktail That Could Replace Your Frosé Habit

A mangonada is the fruit-forward drink you want to be sipping on this summer. This frozen tropical slushie is a refreshing staple in Mexican food culture, and now it’s slowly starting to gain traction in the U.S. (Check out these other frozen alcoholic slushies to really help you chill out this summer.) The recipe is simple: fresh mango, lime juice, ice, and chamoy sauce, which is made from salted, pickled fruit like apricots, plums, or mangos and spiced with dried chilies. Make it adult-friendly by topping it off with your favorite spirit: vodka, rum, or tequila would work nicely. Mangonadas are deliciously sweet and sour with a little kick. Packed with fresh mango, this drink is basically superfruit in a glass. Mangoes are bursting with antioxidants and more than 20 different vitamins and minerals, including vitamins A and C, folate, fiber, vitamin B 6, and copper. On the next warm summer night, whip up some mangonadas and reap the benefits of mango. (P.S. Have you heard of mango butter?!)

Serves 2

Ingredients

  • 1 1/2 cups fresh mango chunks, divided
  • 1 cup ice (about 6 ice cubes)
  • 2 teaspoons lime juice
  • 2 tablespoons chamoy
  • 1 1/2 ounces spirit of choice (optional)

Optional garnish for rim

  • 1 teaspoon flaky salt
  • Zest of 1/2 lime
  • 1/4 teaspoon chili powder

For the chamoy

  • 1/4 cup apricot jam
  • 1/4 cup lime juice
  • 1 dried ancho chili pepper, seeds and stems removed
  • 1/4 teaspoon salt

Directions

  1. To make the chamoy: Soak dried chili in hot water for 30 to 60 minutes. In high-speed blender, blend apricot jam, lime juice, chili, and salt until combined and smooth.
  2. Place 1 cup of fresh mango in freezer for at least 3 to 4 hours, or until frozen. Reserve 1/2 cup of fresh mango chunks.
  3. In high-speed blender, blend frozen mango, ice, lime juice, and chamoy until smooth.
  4. If garnishing the rim, mix salt, lime zest, and chili powder on a small plate until combined. Squeeze lime around rim of glass and dip rim into chili-lime salt until covered. Squeeze lime juice and spoon chamoy up sides of glass to create a fun swirl.
  5. Pour mango mixture into the glass. Top with fresh mango, a drizzle of chamoy, and extra chili powder.
  • By By Kara Lydon, RD, LDN, RYT

How to make a Mangonada with Odwalla®

This shop has been compensated by Collective Bias, Inc. and The Coca-Cola Company. All opinions are mine alone. #MyOdwalla #CollectiveBias

Discover how you can squeeze more flavor out of life when you learn How To Make A Mangonada with Odwalla® Mango Tango®.

The rhythm of life has a way of putting us on a roller coaster ride sometimes whether we like it or not, wouldn’t you agree? Those roller coaster rides can be great life lessons though, so it’s important to pay attention to the details in the choices we make each and every day. Remember to breath, pause, and find ways to stir your spirit in a positive direction. It also helps to eat good food that is minimally processed and good for the “heart and soul” whenever possible. For this reason, I’ve chosen Odwalla® Mango Tango® from Target as one of my ingredients in today’s recipe to show you how to make a mangonada. Food has a way of awakening our souls, and believe it or not, a mangonada can do just that.

Some people call it a mangonada, some people call it a chamango. We call it a mangonada in my family. I’m not entirely sure if there is a difference, but I think it has something to do with the extra toppings. I do know, however, that the base ingredients for this addictive Mexican smoothie are always the same.

Let’s start with the main ingredient. Mango!

Odwalla® Mango Tango® smoothie gives this mangonada that extra boost of mango flavored sweetness that wakes up my Mexican roots and feeds my soul. You may be thinking that’s a little far-fetched, or how can a drink do that, but mango seriously has that effect on me. Especially when a mango is turned into a mangonada! I want you to experience that same feeling too.

If you’ve never had a mangonada, don’t you worry, I’m about to break it all down for you.

What is a mangonada?

A mangonada is like a smoothie made with mango, except it also has lime, chamoy sauce, ice, Tajin, and sometimes juice.

Smoothies are made with fruit. We all know that, right? Well, mangonadas are also made with fruit, except this drink is only made with mango and lime. That’s it. No other fruit is added to the mix. Some people don’t even add lime to theirs. And while it might have the same thick and smooth consistency of a smoothie, there are two main factors that make this drink stand out a little taller than a regular fruit smoothie. Chamoy sauce, and a Tirolo straw.

If you’ve never had chamoy sauce, you might be surprised to find out it isn’t very spicy. It’s actually a little bit of everything! Chamoy sauce is sweet, sour, spicy, and savory all at the same time. It’s traditionally made with pickled stone fruits such as apricots and plums as well as lime and chiles.

And in case you didn’t know already, mango and chamoy are like bff’s! Nothing compares to those two flavors together. Anyone who loves mango and has had a mangonada will probably agree when I say your life will never be the same after you’ve had mango with chamoy sauce.

The second factor is the use of a Tirolo straw that has been wrapped in a soft but firm tamarind candy. You can use a regular straw, but as you’ve probably already seen in the pictures, a mongonada also has diced fresh mango on top. That means you’ll probably also need a spoon, or wide enough straw to enjoy the mango pieces with the drink. The straw eliminates the spoon and adds an extra savory element to the mangonada with the tamarind candy.

Some people like to add a variety of Mexican candies on top of their mangonada as well, but that straw is the one you really shouldn’t go without. A mangonada isn’t the same without it in my opinion.

So what do you say we put it all together now, shall we?

How to make a mangonada.

Pulse 3 cups of ice until it starts to resemble the texture of coarse snow cone ice. It doesn’t have to be completely crushed, just enough to get it started and not leave you with big chunks of ice in your mangonada when you’re finished.

Then add the frozen mango chunks, fresh lime juice, and one bottle of Odwalla® Mango Tango® from Target. Blend again until smooth and there aren’t any large pieces of ice left.

Drizzle a ring of chamoy sauce around the inside of a cup, then fill the cup with the mangonada drink. Insert straw, top with diced mango, and finish it with Tajin fruit seasoning.

I like to put it in the freezer while I clean the counter and wash the blender before I drink it. You don’t have to do this step, but I like that extra last-minute freeze.

When you want to squeeze more out of life and bring more flavor, and more enjoyment in your life through the senses, I invite you to try a Mangonada. I promise, if you love mangos, you will love this drink.

Don’t forget to pick up a 15.2 oz bottle of Odwalla® Mango Tango® on your next trip to Target!

How To Make A Mangonada

Prep Time 15 minutes Total Time 15 minutes Servings 6 cups

  • 3 cups ice
  • 1 12oz bag frozen mango chunks
  • 1 15.2oz Odwalla® Mango Tango® flavored smoothie
  • 1 lime
  • Chamoy sauce
  • 1 fresh mango peeled, diced, divided
  • Tajin chile fruit seasoning
  • Tirolo tamarind straws
  1. In a blender, pulse ice until crushed and starts to resemble the texture of snow cone ice.
  2. Add frozen mango chunks, lime, and mango smoothie. Blend until smooth (about 15-20 seconds).
  3. Drizzle a ring of the chamoy sauce around the inside of a cup, then fill the cup with mangonada drink. Insert straw, top with diced mango, and finish it with Tajin fruit seasoning.

You can also coat the rim of the cup with chamoy sauce and Tajin in the same way you would with lime and salt for a margarita. Just make sure to do that step before adding the chamoy sauce inside the cup.

Hot sticky summers, clothes drenched in sweat, and the almost unbearable burn of the sun on your skin can only describe a summer in northern Mexico, ok and probably Arizona and Texas too. Those were the summers of my childhood, but summer in Mexico also means dozens of paleta flavors to explore and the perfect yuki o raspado(slushie) to cool you down. One of the most memorable raspados is the mangonada, a combination of sweet mango puree and ice, layered with spicy chamoy, lime juice and chile powder

. It is a classic combination of sweet, sour, and spicy, which is a popular flavor profile of Mexican cuisine, and one of my favorites.

This mangonada was made with homemade chamoy which means it has no added sugar! What no sugar? That’s right. (Chamoy is a sweet and spicy sauce made from dried apricots that is used as a dip for fruit or in paletas and raspados.) The only sugar in this mangonada is the natural sugar found in the mango and dried apricots. You can also buy chamoy bottled at your local hispanic market or on amazon

. Just writing about this is making my mouth water.

We will not be spending this summer in Mexico. Instead two of my nieces are coming to visit. We will be enjoying the beautiful California weather and beaches while they are here. There will be swim lessons, vacation bible school and possibly a road trip in July. I’m looking forward to a long summer spent with family and friends. Enjoy!

The Recipe: Mangonada (Mango and Chamoy Slushie)

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Mangonada (Mango and Chamoy Slushie)

Pin Recipe Cook Time30 mins Total Time30 mins Servings: 2 servings Author: Dora Stone

Chamoy

  • 1 cup Apricots, dried
  • 2 cups Water
  • 2-3 tbsp. Chile ancho powder
  • 2 tbsp. Lime juice, fresh
  • 1 tbsp. Apple cider vinegar

Slushie

  • 1 cup + 2 tbsp. Mango, diced
  • 1 cup Ice
  • 6 tbsp. Chamoy
  • 1 Lime, juice of
  • Chile powder To Taste (tajín)
  • To make the chamoy, place the dried apricots and water in a saucepot and bring it up to a boil. Lower heat and simmer for 30 min. Set aside.
  • Reserve ¾ of a cup of the apricot cooking liquid.
  • Take the simmered apricots, reserved cooking liquid, chile ancho powder, lime juice, and apple cider vinegar and blend until smooth. Add more or less water for a thinner or thicker consistency. (I left mine a little on the thick side.) Let cool.
  • To make the slushie, place ½ cup of mango in the bottom of the blender container, add a layer of ice, continue to alternate the layers this way with the rest of your ice and 1 cup mango.
  • Blend on medium speed until you are left with a slushie consistency. The pieces of ice, though small, should still be seen.
  • To assemble, take to glasses and pour in a tbsp. of chamoy in the bottom of each one. Add a layer of mango slushie, followed by another tbsp. of chamoy. Repeat one more time.
  • Sprinkle 1 tbsp. of diced mango on the top of each finished slushie. Squeeze half of a lime into each glass and top with as much chile powder as you desire. Serve with a spoon and a straw.

Makes 2 (8 oz.) glasses. Use 2 tbsp. of ancho chile powder for a mild chamoy, use 3 for a spicier version. Tried this recipe?Mention @dorastable or tag #mexicangonevegan!

Why Mangonada Is the Best Summer Snack, Period

visuadio/Getty Images

Bright orange, swirled with red, and topped with mango chunks, the mangonada is a summertime staple in Mexican communities. If you’re not familiar with it, imagine a clear Starbucks cup coated in liquid chamoy—a savory condiment made from pickled stone fruit—and filled to the brim with alternating rounds of mango sorbet, lime, and Tajín, a lime-flavored chili powder. The cup is topped with fresh diced mango and a tamarind paste-wrapped straw that’s rolled in chili powder. Sweet, tart, and savory, the dessert offers an umami punch that’s supremely refreshing.

“It reminds me of seeing my mom sell fruit and mangonadas in front of schools,” says Cesar Pantoja, chef at Raíz in Mexico City’s ritzy Polanco. “Those humble beginnings were the root of my love for food. We turned it into an activity that I genuinely loved because we got quality time alone to talk, and we were preparing food for others to enjoy.”

The combination of lime, salt, and Tajín is ubiquitous in Mexican food, seasoning everything from pozole to jicama. Modest businesses, like the one Pantoja describes, rely on its use. Vendors selling fruit topped with this inexpensive blend of flavors can be found across Mexico and in U.S. cities with large Latinx presences.

And with good reason. A recent study in the Proceedings of the National Academy of Sciences discovered new sugar receptors on the tongue that are only activated when salt is present, which further proves the excellence of mangonadas: The salty chamoy enhances the sweet flavor of the mango sorbet, rather than overpowering it.

The dessert’s origins are unclear, though it dates long before the Instagram food craze, despite being so photogenic and, well, ‘grammable. According to Marco Rodriguez, the vice president of Dulcelandia—the biggest importer of Mexican candies to the Midwest—the mangonada’s growing popularity in the U.S. could be attributed to the surge in paleteria openings around 2010.

While you’ll find them throughout Mexico, a plane trip isn’t necessary—just a willingness to commute to a Mexican neighborhood in America. While you’re there, stock up on supplies to make it at home.

Speaking of which, here’s how to make it at home:

“The preparation for this item is of the upmost simplicity,” says Pantoja. “It requires very little technique. Take the pulp of the mango, add water and sugar to taste, then blend until the texture is right and freeze. There are no set rules to follow, just remember that it is a heavy consistency and the amount of sugar depends on how ripe the mango is.”

You can also use Top Chef alum Katsuji Tanabe’s hack. “No need to purchase fresh mangos and spend time cutting them up in the kitchen,” says the executive chef at Barrio in Chicago. “All you need to do is head to the frozen aisle in your local grocery store and grab a bag of frozen mango chunks. At home, blend it with some mango juice—or, for when I’m feeling a little fancy, passion fruit juice to create the base.”

Then add the rest of the toppings. Tajín is getting easier to find at retailers like 7-11 and Walmart, but you’ll probably have to hunt for chamoy and tamarind-wrapped straws.

Though most chefs agree that mangonada is, in fact, a dessert, the concoction takes on many forms.

“How you serve it and present it is how you classify it,” says Pantoja. “If served as a post-meal item in a restaurant, it’s a dessert. If bought on a hot day as a drink, it’s a juice. If it’s a little thicker and more substantial, then it’s a smoothie. Add a little tequila, now it’s a cocktail. It’s really meant to be enjoyed as you wish.”

Delicias de la Morelia/Photo: Rob Gardner

By Robert Gardner

Ever had a mangonada? Perhaps you know it as mangollada, chamoyada or even its common variants such as the diablito or vampiro. It’s spicy, salty, and frozen; it’s out there; and we’re guessing it’s something you’ve never heard of, let alone sampled.

In Chicago as well as suburbs like Melrose Park and Cicero, Latino stores are serving up mangonada to the many thousands who love it. We believe, within the next few years, the mangonada will be as talked about in Chicago as Italian beef or Vienna Beef hotdogs. While we have not visited all the mangonada-rias of Chicago, we suspect there are now more of them than there are Italian beef and hotdog joints combined.

The bulk of mangonadas are sold from places that reference in their d/b/a either the Mexican state of Michoacán or its capital, Morelia. According to my friend and expert on these things, RST, Morelia is famous throughout all of Mexico for its ice cream and related treats. These places—your Flor de Michoacán, your Las Delicias de Morelia—do offer ice creams, and they often include “neveria” or “ice cream parlor” in their signage.

Vanilla, Las Delicias de la Morelia/Photo: Robert Gardner

The ice creams will be excellent, amongst the best in Chicago. These homemade confections come in some well-known flavors like vanilla, in a deep dandelion flower yellow, others kinda known, such as cajeta, the Mexican caramel, and some others simply dumbfounding, like chongos zamoranos, based on a Mexican dessert that tastes like tiramisu. While there are often more than thirty-one flavors of ice cream available at these places, most customers are there for the mangonadas.

So what’s a mangonada? Be patient. I will tell you.

You take a clear plastic cup—and it must be transparent to reveal the composition of orange and red. The cup is coated with chamoy, a Mexican catsup only sourer, sweeter, redder and way spicier than Heinz. Fresh mango is added along with a few good scoops of mango sorbet; even with a small mangonada, you get a lot of mango. More chamoy is swirled in, then more mango, a hard squeeze of lime, and finally, a heavy dusting of Tajin, which is an intense Mexican chili-salt. Wait, there’s more: the domed plastic lid, of the same ilk Starbucks uses to keep its whipped cream fluffy, gets its own coat of chamoy. If you know Mexican candy, you know the heavy flavor profile that has the taste buds hiding across the four corners of your tongue from too much salt, sugar, heat and sour. On top of that, mangonadas are often served with straws wrapped in tamarind paste and dusted with more chili. Nonetheless, this is a healthy snack, filled with tropical fruit.

Mangonada/Photo: Robert Gardner

Do not blame us if your order comes back different from what we just described. Across Chicago, there is no consistent nomenclature. To some, the mangonada is a slushy, made with pureed mango pulp. Sometimes it is more watered down. Often, places distinguish between versions like the vampiro, loaded with chunks of fruit, and the diablito, which is more of a chili-water with fruit. The common feature will be mango and the chamoy.

Beyond the mangonada and its variants is a daunting menu of cooling pleasures. Perhaps the next most popular is the energetico, which comes in the same clear plastic cup, filled with yogurt and topped with granola. Add fruit to the yogurt, and it becomes a bionico. Replace the yogurt with thick, sweet, Mexican sour cream for frutas con crema.

Energetico/Photo: Robert Gardner

There are also ways with mostly just fruit that add few calories. For instance, gazpacho and pico de gallo are mostly just full of cut produce, bound with lime and chili.

Paletas come de agua or de crema are water- or milk- based; the best-selling ones are con chili, as crazy hot as the mangonadas.

Raspados are shaved ice and syrup. We’ve never found store-bought raspados to be as good as the ones from illicit street sellers who shave from whole blocks of ice.

There are no bad mangonada stands around Chicago, but we know of some that are better than others. Las Delicias de Morelia (4754 West Fullerton) offers all the things we like, including staff willing to offer samples and explain to you what you’re eating. Start there before heading out to try others. Odds are good you will find mangonadas lurking everywhere, all over Chicago.

How to make mangonada drink?

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