This Mangonada recipe features a unique combination of sweet, sour, spicy, and savory flavors. It has a thick and smooth texture, similar to a milkshake, and can be served with a tamarind candy straw.

Mangonada is a popular Mexican frozen beverage made from ripe mangoes, lime juice, chamoy sauce, chili powder, and sometimes salt. It is typically served in a tall glass or plastic cup and topped with a tamarind straw and chunks of fresh fruit.

To make a mangonada, the mango flesh is pureed or blended with lime juice and sugar, then poured into a glass with a layer of chamoy sauce at the bottom.

The mango mixture is then topped with more chamoy, Tajín chili powder, and sometimes a sprinkle of salt for an extra kick of flavor.

They are a popular treat in Mexico and can also be found in many Mexican-American communities in the United States as chamoyadas.

Along with raspados, this frozen treat is especially popular during the summer months as a refreshing and flavorful way to cool down on a hot day.

A close up of a mangonada slushie on a glass.

Ingredients

  • Mango: You will need frozen mango to make the slushy, and fresh mango to garnish.
  • Mango juice: I used store-bought mango nectar.
  • Lime: Use fresh lime juice or lemon juice.
  • Chili powder: The authentic recipe calls for Tajín powder which consists of a Mexican blend made with chilies, salt, sugar, and lime. It can be bought online in Mexican food stores or on Amazon. In a pinch, use any chili powder available to you.
  • Chamoy: Chamoy is a savory, spicy condiment made from fruit, often apricots or plums, and seasoned with chili powder, lime juice, and salt. You can buy this ingredient at Mexican grocery stores or on Amazon, or you can also make our homemade chamoy sauce recipe.
  • Sugar: To give an extra kick of sweetness, use granulated sugar.
  • Banderillas: Those are tamarind candy straws and it not only adds a fun touch to the recipe, but their purpose is to use them to drink the beverage. The taste is sweet, tangy, salty, and sour.
Banderilla candies, Chamoy sauce and Tajín powder on a marble surface.

How To Make Mangonadas

Place a small shallow plate with some Tajín on it and another with chamoy sauce. Cut some fresh mango into cubes for garnishing and have all ingredients on hand.

Fresh mango cubes on a cutting board.

Now dip the edges of your glasses in the chamoy sauce and shake it a bit to remove excess. Next, coat the glass with Tajin seasoning (or chile powder) making sure it sticks well like you do when making margaritas.

Two small plates with chamoy sauce and tajín chili powder, and a hand with a glass dipping it into the chili powder.

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.

Mangonada ingredients blended on a blender. Seen from above.

Add some chamoy sauce into the cup, then make “layers” by pouring some mango mixture and then Chamoy sauce until filling the cup completely.

Two glassed with mangonada mixture, one filled to half.

Finish by adding some cubes of fresh mango on top, sprinkle with Tajín powder and place a banderilla candy. Serve immediately.

Two glasses with mangonada already garnished.

Notes & Tips

  • Choose ripe, sweet mangoes: The key to a great mangonada is using ripe, sweet mangoes. Look for mangoes that are slightly soft to the touch and have a fruity aroma. If the mangoes are not ripe enough, the drink may taste too sour or bitter.
  • Use fresh lime juice: Fresh lime juice adds a bright, tangy flavor to the drink that enhances the sweetness of the mangoes. Avoid using bottled lime juice, as it may not taste as fresh.
  • Adjust the spice level to your taste: The amount of chili powder and chamoy sauce used can be adjusted to suit your personal taste. If you prefer a milder drink, use less chili powder or chamoy sauce.
  • Blend until smooth: To achieve a smooth and creamy consistency, blend the mangoes, lime juice, and sugar until there are no lumps or chunks remaining.
  • Layer the chamoy sauce: To create the traditional layered look of this drink, add a layer of chamoy sauce at the bottom of the cup before pouring in the mango puree.
  • Top with additional chamoy and chili powder: For extra flavor, top the drink with a drizzle of chamoy sauce and a sprinkle of chili powder.
  • Make & Serve: Mangonadas are best served immediately after blending, while they are still frozen and creamy.

Pair With

Enjoy this refreshing drink with those Mexican snacks and appetizers:

How To Store

While is best to enjoy this frozen mango treat as soon as it’s made, but if you need to store the leftovers, cover the cups with plastic wrap or a lid and freeze them. When ready to enjoy, allow the drink to melt a little bit and enjoy.

Otherwise, you can also prepare ahead this recipe if you want to serve it for a party, here’s how:

  • Freeze the fresh mango and keep it stored in bags in the freezer (up to 2 months).
  • Place chamoy sauce in a bowl, cover it with cling film, and keep it on the countertop for up to 2 days. Do the same with tajín powder.

FAQ

Are mangonadas healthy?

Mangonadas can be a healthy treat if they are made with natural ingredients and consumed in moderation. Mangoes are a good source of vitamins A and C, potassium, and fiber, and are low in calories. Lime juice is also a good source of vitamin C and can help with digestion. However, the addition of chamoy sauce and chili powder can increase the sodium and sugar content of the drink, so it’s important to consume this mango drink in moderation.

What does mangonada taste like?

Mangonada has a unique combination of sweet, sour, spicy, and savory flavors. The sweetness comes from the ripe mangoes, which have a naturally sweet taste. The sourness comes from the lime juice, which adds a tangy flavor to the drink. The spiciness comes from the chili powder, which gives the drink a little kick. Finally, the savory flavor comes from the chamoy sauce, which has a slightly salty and savory taste.
Overall, this frozen treat has a unique and delicious flavor that is beloved by many people in Mexico and beyond.

Are mangonadas spicy?

Yes, mangonadas are typically spicy due to the addition of chili powder and/or chamoy sauce, which can be quite spicy depending on the brand and the amount used. The level of spiciness can vary from mild to very spicy, depending on personal preference and the recipe used. However, if you don’t enjoy spicy foods, you can always adjust the amount of chili powder or chamoy sauce to suit your taste or leave them out altogether.

How to eat a mangonada?

Start by grabbing a straw and stirring the contents of the cup. This will help mix the flavors and ensure you get a taste of everything in each sip.

Take a sip of the drink to taste the sweet, sour, and spicy flavors. Use the straw to mix and scoop up any chunks of fresh fruit or tamarind straw that may be in the drink.
Continue to enjoy the mango drink, sipping and stirring as needed, until you reach the bottom of the cup.

Note: Some people prefer to eat the chunks of fresh fruit with a fork or spoon instead of using the straw. However, the tamarind straw can also be eaten, as it is made from a type of dried fruit that has been compressed into a straw shape.

More Mexican Drinks

Video

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A glass with mangonada recipe garnished with fresh mango and a tamarind candy.

Mangonada

4 mangonadas
Mangonada, also known as chamoyada is a delicious Mexican mango slushie with a very particular taste. A perfect frozen treat that will change the way you think of slushies.
prep 15 minutes
total 15 minutes

Ingredients 

  • 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)

Instructions
 

  • Place a small shallow plate with some Tajín on it and another with chamoy sauce. Cut some fresh mango into cubes for garnishing and have all ingredients on hand.
  • Now dip the edges of your glasses in the chamoy sauce and shake it a bit to remove excess.
  • Next, coat the glass with the Tajín powder making sure it sticks well. Set aside.
  • 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 by adding some cubes of fresh mango on top, sprinkle with Tajín powder and place a banderilla candy.

Notes

  • Choose ripe mangoes: Look for mangoes that are slightly soft to the touch and have a fruity aroma. If the mangoes are not ripe enough, the drink may taste too sour or bitter.
  • Use fresh limes: Avoid using bottled lime juice.
  • Adjust the spice level: The amount of chili powder and chamoy sauce used can be adjusted to suit your personal taste.
  • Blend until smooth: To achieve a smooth and creamy texture, blend the mangoes, lime juice, and sugar until there are no lumps or chunks remaining.
  • Make & Serve: Mangonadas are best served immediately after blending, while they are still frozen and creamy.
Nutrition Information
Serving: 1 mangonada | Calories: 158kcal | Carbohydrates: 40g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 381mg | Fiber: 4g | Sugar: 36g | Vitamin A: 2354IU | Vitamin C: 84mg | Calcium: 32mg | Iron: 1mg
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Maricruz Avalos Flores is a Mexican cook and photographer living in Italy where she shares authentic Mexican & Italian recipes that can be easily made at home using easy-to-find ingredients.

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Recipe Rating




7 Comments

  1. 5 stars
    Love mangonadas! Mari, cuando vengas otras vez a México te voy a llevar por la mejor mangonada de todo el país, vas a ver, te van a encantar!

  2. 5 stars
    This mango slushie looks so refreshing! Will be giving it a go when I can get hold of some ripe mangoes!