Mangonada, also known as chamoyada is a delicious Mexican mango slushie with a very particular taste. Think of sweet, tangy, salty, and spicy at the same time. A perfect frozen treat that will change the way you think of slushies.
What Is Mexican Mangonada?
Mangonada is a frozen mango slushie prepared with swirls of chamoy sauce, sprinkled with Tajín, and garnished with diced fresh mango and a candy straw called banderillas or tarugos (more about this below).
This frozen treat is also known as chamoyada or chamango. The drink is very popular all over Mexico by kids and adults, especially in those States where the heat can be unbearable.
In Mexico, you will find those refreshing drinks sold as street food in many fruit stands placed at every corner.
What is chamoy sauce?
Chamoy is a mild-spicy sauce made with dried fruit, chili, vinegar, lemon, sugar, and salt. It has a thick consistency and a particular flavor.
This salsa is widely used all over Mexico as a condiment for many snacks, like Pepinos Locos (crazy cucumbers). You can find chamoy sauce at any Mexican food store or Amazon.
What is Tajín?
The other main ingredient for this recipe is Tajín which consists of a Mexican blend made with chilies, salt, sugar, and lime. Same as chamoy, is easily found in Amazon or Mexican food stores.
Banderilla is a Mexican tamarind candy stick and it not only adds a fun touch to the recipe, but its purpose is also to use it to drink the beverage, instead of using a regular straw.
The taste is sweet, tangy, salty, and sour. Just like many other Mexican candies, banderillas can be bought online or at some supermarkets in the international aisle.
Best mangos to use
Let me start by telling you that the best mangos to use are those fresh and very ripe. Of course, you can also make this mangonada recipe with canned mangos, especially if you living in a place where fresh mangos are a luxury or if they are not in the season.
But if you have available fresh mangos at your nearest supermarket, find those fat, large mangos that have yellowish-red skin. Tommy Atkins is a variety that can be easily found in the US, while in Europe you will see that Ataulfo (Mexican) and some Asian varieties are more popular.
How To Cut Mangos
Start by washing thoroughly the mangos and then peeling them using a potato peeler. I prefer this method over the other where you cut the pulp when it’s still attached to the peel.
Slice the pulp with a sharp knife making sure to get the most of it attached to the pit. Then cut it into small cubes.
Here’s also a related article about How to Cut a Mango
How To Freeze Mangos
Frozen mangos are best for making this recipe, it will give you a more slushy texture. I prefer this method because I am always afraid to add too much ice to the blender and end with a rather watery mangonada instead of the creamy, smoothy drink it is supposed to be.
So, place the mango cubes on a single layer on a flat plate or a baking sheet. Arrange them about 1 inch separated so they won’t stick to each other. Place them in the freezer until hard then transfer them to a zip bag and have them ready for whenever you want to make this delicious mango tajin drink!
SUPER TIP: In some supermarkets you can find frozen mango, use that if you can’t find fresh mango nor want to make your own at home.
Which type of glasses to use
Mangonada is normally served in large disposable cups with lids. If you making them at home I suggest using any large cocktail glasses you have available.
I like to place mine in the freezer a couple of hours before making this drink, then they will keep the drink cold for long, especially if you make this recipe in summer.
How To Make It
- Start by gathering all your ingredients on the counter.
- Place a small shallow plate with some Tajín on it and other with chamoy sauce.
- Cut some fresh mango into cubes for garnishing and have all ingredients on hand.
Now dip the edges of your glasses on the chamoy sauce and shake it a bit to remove excess. Next, coat the glass into the Tajín powder making sure it sticks well like you do when making margaritas.
Make the Mexican mango slushie
Place frozen mango and juice into a blender. Add ice, syrup, and lemon juice. Blend until smooth. I blended mine on high for about 20 seconds.
Add some chamoy sauce into the cup, then make “layers” by pouring some mango mixture and then Chamoy sauce until filling the cup completely.
Finish adding some cubes of fresh mango on top, sprinkle with Tajín powder and place a banderilla candy. Serve immediately.
Want to make it ahead?
While you can’t make Mexican mangonada ahead of time for obvious reasons. You can still prep some of the steps and have everything ready hours or days before. Here’s what I do when I want to serve this at a party:
How To Serve
If you need some inspiration to serve this refreshing Mexican mangonada, try some of our best Mexican appetizers that go well with:
Watch How To Make It
Thank you for watching this! If you make this recipe please don’t forget to tag me on Instagram: @maricruzava.blog
- 4 cups frozen mango chunks
- 2 cups mango juice
- 1 lime (juice)
- 1 ½ cup crushed ice
- Tajín powder (as needed)
- Chamoy sauce (as needed)
- 2 Tbsp sugar (optional)
- 1 fresh mango (diced)
- 4 banderillas (tamarind candy straws)
- Place a small shallow plate with some Tajín on it and other with chamoy sauce. Cut some fresh mango into cubes for garnishing and have all ingredients on hand.
- Now dip the edges of your glasses on the chamoy sauce and shake it a bit to remove excess.
- Next, coat the glass into the Tajín powder making sure it sticks well, like you do when making margaritas. Set aside.
Make the mango slushie
- Place frozen mango and juice into a blender. Add ice, sugar and lemon juice. Blend until smooth.
- Make “layers” by pouring some mango mixture into the cup and chamoy sauce until the cup is full.
- Finish adding some cubes of fresh mango on top, sprinkle with Tajín powder and place a banderilla candy.