Mangonada
This mangonada is a vibrant and delicious drink made with juicy mangoes, chamoy, and chile-lime seasoning. It’s the perfect balance between sweet, sour, spicy, salty, and umami. Try making one for an incredibly unique way to cool off.
Besides tejuinos, mangonadas were one of the first drinks I tried when I moved to Mexico, and I was instantly hooked! This popular Mexican favorite is not only incredibly easy to prepare but also remarkably affordable.
Why I love this recipe
Using just a handful of simple ingredients, including juicy mangoes, zesty lime, and savory-sweet chamoy, you can whip up this exotic drink in no time. Just throw everything in your blender and layer it with extra chamoy. That’s all there is to it!
The unique combination of spicy Tajin, savory-sweet chamoy, and juicy mangoes is incredibly refreshing, especially during the hot summer months.
Plus, mangonadas are great for customizing. Feel free to enjoy this recipe as a drink, paletas (popsicles), or shaved ice-style. You can even turn leftovers into ice cubes for the next batch!
Whether you’re hosting a backyard party, looking for a fun family dessert, or simply craving a refreshing treat, this ice-cold beverage is a must-try.
Ingredients notes
Here is a breakdown of the ingredients and suitable substitutes you need for this recipe.
Mango
You can choose fresh or frozen mangoes, but remember to set some aside to garnish your drink. Using ripe Ataulfo mangoes will yield a creamier texture due to their lower fiber content compared to Tommy Atkins or Kent, which are slightly firmer but still flavorful.
Substitute: Canned mango pulp or mango purée will also work. You’ll achieve a similar flavor, but the texture won’t be quite as creamy.
Lime
Lime juice provides a necessary acidic balance, cutting through the sweetness of the mango and making the drink extra refreshing. I suggest using fresh lime or lemon juice for the brightest and most vibrant flavor, which bottled lime juice lacks.
Chamoy
Chamoy adds a unique, tangy, and slightly spicy flavor to the mangonada. I love homemade chamoy for drizzling and chamoy rim dip for coating the glass. For more information, check out my chamoy guide.
Substitute: You can use a mix of tamarind paste, lime juice, and chili powder if you don’t have access to chamoy sauce.
Chile-lime salt
Opt for Tajin or homemade chile-lime salt, which adds a spicy and tangy element essential for the signature mangonada taste. Look for Tajin at Mexican food markets or online. To make homemade chile-lime salt, combine chile powder, salt, and citric acid or lime zest to taste.
For a complete ingredient list and step-by-step guide, scroll down to the recipe card.
How to make
Learn how to make the best mangonada with my easy-to-follow instructions. Keep your eyes peeled for the tips in green throughout this section, and watch the video tutorial down below!
Preparation
Start by peeling the fresh mangoes, then cut them into small, bite-sized cubes. If you’re making chamoy, blend it in advance. Get your cups and rim ingredients ready to prevent a melted drink by the time you’re ready to enjoy it.
Assembly
Step 1
Add the lime juice, frozen mango chunks, water, cane sugar, and ice to a blender. Blend it on high until you achieve a smooth consistency. If necessary, add small amounts of water to adjust the thickness.
Step 2
Dip the rim of each glass first in chamoy sauce or chamoy rim dip, then in the chile-lime salt mixture. Ensure an even coating for the perfect blend of flavors with each sip.
Step 3
Drizzle a small amount of chamoy at the bottom of the glasses and along the sides. Then, slowly and steadily pour the blended mango mixture into the glasses.
To maintain distinct layers and an even flavor distribution throughout, layer the chamoy in every few tablespoons of the mangonada mix.
Step 4
Top each glass with more chamoy, followed by a sprinkle of Tajin and fresh mango cubes. Insert a tamarind candy straw into each glass.
Tamarind straws, also known as tarugos or banderillas, are made from spicy tamarind candy paste wrapped around straws. If you live outside of Mexico, it’s easiest to order tarugos online or check a Mexican food market.
Expert tip
The key to making an ultra-thick and creamy mangonada is using real mangoes! If possible, avoid mango purée or concentrate. Instead, use fresh or frozen mango cubes.
The mangoes should be at the peak of their ripeness to create the naturally sweet flavor and sorbet-like texture characteristic of this drink. A ripe mango will be slightly soft to the touch, similar to how a ripe avocado feels, and it will also have a fragrant aroma.
Recipe tips
Adjust the sweetness: Taste and adjust the cane sugar before adding it all in. Sometimes, mangoes are very sweet, and you may not need the sugar. Other times, you may need to add a little extra.
Make the chamoy: I promise your mangonada recipe will taste much better and be healthier if you make your own chamoy.
Add more ice: To make a lower-calorie mangonada and save money on mangoes, swap out some fruit for extra ice.
Don’t over blend: Overmixing your mangonada can lead to a thin and watery drink. Stop blending as soon as everything is smooth and combined.
Prep ahead: Peel, cube, and freeze fresh mangoes in a single layer on a lined baking pan. Once frozen, transfer them to a freezer-safe container so they’re available whenever you need them.
FAQ
Yes, you can use fresh mango instead of frozen mango for this recipe. You will need to add more ice to achieve a similar consistency.
A mangonada is as spicy as the chamoy and chile-lime seasoning you use. If you are sensitive to spice, reduce or omit both of these ingredients.
Since mangonadas are generally quite thick, you can drink them with a tarugo (tamarind straw), a regular straw, or a spoon. The choice is yours!
Storage
It’s best to drink a mangonada immediately for the best consistency, but leftovers can be stored following these guidelines.
Fridge
You can keep an assembled mangonada in the fridge for up to 1 or 2 hours max. If you leave it much past the 2-hour mark, it will start to melt.
Freezer
It’s possible to make this recipe ahead of time and store it in the freezer for up to 1 month. When you’re ready to serve it, let it thaw for a few minutes, then blend it until it’s creamy and smooth again.
Fun ways to use leftovers
Paletas: Add the leftover mangonada mix to popsicle molds to make paletas. Store them covered in your freezer.
Ice cubes: Freeze the rest of the recipe in ice cube trays and blend them with your next mangonada recipe.
Watch how to make it
More Mexican drinks
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Recipe
The Best Mangonada Recipe (Ever)
Equipment
- Blender
- Bowls
- Glasses
Ingredients
- 2 large limes
- 2 pounds frozen mangoes
- 2-3 cups water
- ¼ cup cane sugar
- 1 cup ice cubes
To serve
- 2 fresh mangoes, cubed
- ½ cup chamoy
- 2-4 tablespoons chile-lime salt
- 6 tamarind candy straws
Instructions
- Prepare the garnishes: Peel and cube the fresh mangoes, add chile-lime salt to one shallow bowl, and chamoy to another.
- Squeeze both limes into a blender. Add in the frozen mango chunks, water, cane sugar, and ice. Blend on high until you achieve a smooth consistency, adding in small amounts of water if needed.
- Rim your glasses by dipping them in the bowl of chamoy followed by chile-lime salt. Add a drizzle of chamoy to the bottom of your glasses and around the sides.
- Divide the frozen mango mixture between glasses, then add more chamoy on top followed by fresh mango cubes.
- Garnish with an extra drizzle of chamoy, a sprinkle of Tajin, and a tamarind candy straw. Happy drinking!
Notes
Nutrition
Note: I’ve updated this post to include new information and helpful tips about the recipe.
Mitch Chapman is a food writer, photographer, and one of the founders of Broke Bank Vegan. With a background in healthcare and the restaurant industry, he has a passion for sharing healthy yet flavorful plant-based food.