Magonada is a refreshing summer treat that’s not too sweet, tangy, and slightly spicy! It hits all the delicious flavor profiles for the perfect mango drink!
Ok, I have to admit that this dessert drink was not something I grew up with. I was recently introduced to mangonada by my daughter, who tried this at a local swap meet. She instantly fell in love and couldn’t stop talking about how good it was.
So naturally, I had to try making it. And guess what?! I’m totally hooked! It’s my new favorite summer drink that doubles as a delicious light dessert. I absolutely love that it’s not too sweet, but for those that prefer sweeter drinks, it can easily be adjusted with more sugar. In addition, because of the way the drink is layered, there’s always a slight variation to the flavor, which is just so good!
What is Mangonada?
According to Atlas Obscura, mangonada has only been around for about 20 years. Mangonada, also known by the names Chamoyada and Chamango, is a Mexican frozen drink (think thick slushie). It’s a refreshing fruit drink made with frozen mangoes or mango sorbet that’s mixed with chamoy sauce; a pickled fruit sauce that is sweet, tart, and slightly spicy. Mangonadas can be served topped with fresh or frozen mango cubes and a tamarind straw.
I’ve linked some of the ingredients to purchase on Amazon, so you can see what the ingredients look like. However, I would highly suggest purchasing these items in-store as the cost will be less and it ensures the freshness of the ingredients. Many Amazon food items are non-returnable.
- Frozen mango – 16-ounce bag of frozen mangoes. Fresh mangoes can be used but cut them up and freeze them before using.
- Mango nectar – I buy mango nectar, but if you can’t find it, blend 1 cup of fresh chopped ripe mango with 1 cup water.
- Ice – Needed to make the drink nice and thick like a slushie.
- Lime – Generally one lime is needed or about 2 T. of fresh lime juice.
- Sugar – Gives a slightly sweet taste to the drink.
- Chamoy sauce – This is a fruity based chili sauce that can be found in most major grocery stores. It can most likely be found in the ethnic aisle. This is a must, as it is layered in the drink.
- Tajin seasoning – Made of dried chiles, sea salt, and dehydrated lime juice. This is used to rim the drink cup and gives the drink a bit of zest. It can also be used over plain fruits to balance out the sweetness with some salt and heat.
- Fresh Mango – Optional to top the mangonada drink with chopped mangoes.
- Tamarind candy sticks (tamarind straw) – I say this is somewhat optional, but it’s an absolutely must for my daughter. She LOVES tamarind straws! I could only find them sold individually at a local ice cream shop for about $1.30 a piece, but it was cheaper to buy it in bulk from Amazon.
- Chaca chaca – Optional to add Mexican chili candy. Not shown, but this is an additional topping that our local Mexican ice cream shop adds to their mangonada drinks.
How to Make Mangonada (Chamoyada)
Prepare the Mangonada Cups & Fresh Mango
It’s important to prepare the glasses and any condiments before blending together the mangonada drink as it tends to melt quickly.
Before blending the mangonada ingredients, prepare the serving cups. To do this, put about 3T. of chamoy sauce into a shallow dish and Tajin in another dish. Next, dip the rims of the cups in the chamoy sauce and then into the Tajin. Set aside for later.
Optional – If you want to top the mangonada with fresh mango, cube fresh mango and set aside for later.
Blending the Mangonada Drink
Add the frozen mango, lime juice, mango nectar, sugar, and ice into a blender. Blend on the frozen drink mode or until the mixture is smooth and lump-free.
Assembling the Mangonada
Once the mangonada is blended, it’s time to layer it into the cups. Start by dripping some of the chamoy sauce along the inside of the cups. Don’t worry about the drips being perfectly even. After that’s done, add a few spoonfuls of mangonada into the cups and drizzle a bit of chamoy sauce over it. Continue to layer the mangonada and chamoy until you get almost to the top.
To finish off the mangonada drink, top it with fresh diced mango (optional) and a tamarind straw. Now, sit back and enjoy!
Mangonada Drink Recipe
Quick and easy mangonada drink recipe that can be made in about 15 minutes!
- 1- 16 oz. bag frozen mango
- 1 1/2 cups or 12 oz. mango nectar
- 1 cup ice
- 2 T. lime juice or about 1 lime, juiced
- 2 T. granulated sugar ( add heaping tablespoons if you like sweeter drinks)
- 3 - 4 T. chamoy sauce
- 2 T. tajin seasoning
- 1 fresh mango, cubed
- Tamarind candy sticks (tamarind straws)
- Add 3T. of chamoy sauce into a bowl and Tajin seasoning into another bowl. Dip the cup rim into the bowl with the chamoy sauce and then dip it into the Tajin seasoning to create a nice seasoned rim on the glasses. Set aside.
- Optional - If topping the mangonada with fresh mango, cut and cube the mango. Set aside.
- Blend the frozen mango, mango nectar, ice, lime juice, and sugar in a blender until smooth. Note: The frozen drink will be thick.
- Take a teaspoon of the extra chamoy sauce and drip some of it down the inside of the glasses. Next, add a few spoonfuls of the blended mangonada into the cups. Add a bit more chamoy sauce and repeat the layers until the cups are almost full. If needed, use another tablespoon of chamoy sauce for layering.
- Top with fresh mango and a tamarind straw. Serve immediately.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no additional cost to you. Thank you for your support.
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 342Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 3358mgCarbohydrates: 86gFiber: 8gSugar: 74gProtein: 4g