Mangonada, also know 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 mangonada?
Mangonadas are 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 know as chamoyada or chamango. The drink is very popular around the country by kids and adults, specially on those States where the heat can be unbearable. You will find those refreshing drinks sold as a street food in many fruit stands 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. You can find chamoy sauce at any Mexican food store or Amazon.
What is Tajín?
The other main ingredient for this recipe is Tajín, this consists in a Mexican blend made with chilies, salt, sugar and lime. Same as chamoy, is easily found in Amazon or Mexican food stores.
Recommended recipe: Pepinos Locos (crazy cucumbers).
Banderilla is a Mexican tamarind candy stick and it not only adds a fun touch to mangonada, but its purpose is also to use it to drink the beverage, instead of using a regular straw.
Best mangos for mangonada
Let me start by telling you that the best mangos to use are those fresh and very ripe. Of course, you can also make mangonada with canned mangos, specially if you living in a place where fresh mangos are a luxury (like where I live).
But if 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 find in the US, while in Europe you find that Ataulfo (Mexican) are more popular together with Asian varieties.
How To Cut Mangos
Start by washing throughly the mangos and then peel 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 of 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 For Mangonada
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 suppose 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 to a zip bag and have them ready for whenever you want to make those delicious mangonada.
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 glasses to use
Chamoyada (aka 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.
How To Make It
Prepare your ingredients
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 slushie
Place frozen mango and juice into a blender. Add ice, syrup and lemon juice. Blend until smooth.
Add some chamoy sauce into the cup, then make “layers” by pouring some mango mixture 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. Serve immediately.
Watch How To Make It
- 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.