Mexican Mangonada (chamoyada)
4 mangonadas
A refreshing Mexican mango chamoy slush made with blended mango, lime juice, chamoy, and chili seasoning. Sweet, tangy, and spicy, this frozen drink is perfect for hot days and easy to make at home with simple ingredients.
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 Tablespoons 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
- Use ripe mangoes so the drink naturally turns out sweet and flavorful without needing much extra sugar.
- Fresh lime juice makes a noticeable difference, giving the slush a brighter and more balanced taste.
- Chamoy and chili powder can be adjusted depending on how mild or spicy you want the final drink to be.
- Blend until smooth and icy for that thick, slushy texture typical of street-style mangonadas.
- Layer chamoy between pours to recreate that classic swirled look and flavor contrast.
- Serve immediately after blending for the best texture, before it starts melting.
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