A mangonada is a Mexican drink made with juicy mangoes, chamoy and Tajin a chile-lime salt seasoning. It’s a summertime treat that combines sweet fruit flavors with savory flavors and spicy tones. This fun mango drink for the whole family can easily be made at home.
If you’re looking for a non-spicy Mexican mango ice cream recipe you can find it on my No Churn Mango Ice Cream recipe post.
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What is a Mangonada?
A Mangonada is also known as mangoneada, chamoyada, or chamango. They may be called a different name, but it’s all the same delicious mango smoothie treat.
If you love mangos and ice-cold treats then mangonadas are quickly going to become a favorite treat of yours. They are a great option for keeping cool on a hot day.
The names and preparation methods may differ a bit, but the basic simple ingredients are always the same: ripe mangoes and chamoy, a savory-sweet sauce that has a hint of spice, and lime juice to create an extra burst of flavor.
To make it even better, the cup is usually rimmed with Tajin seasoning, a chili-lime powder, and also served with with a tamarind candy straw.
This combination of sweet fruit flavor and spicy flavor makes for an incredibly tasty drink that will tantalize your taste buds! It should be added to your list of favorite Mexican drinks.
In Mexico, you can find mangonadas in all of the paleterias (or ice cream shops) and also a lot of street vendors and some food trucks sell them.
In the US, thanks to Mexican immigrants, mangonadas have become quite the popular treat with the Latino community as well as anyone else who happens to be lucky enough to discover them.
What Do Mangonadas Taste Like
A mango chamoyada is sweet, spicy, a little tart and a tad savory or salty.
It’s a heavenly combination because it has the 4 flavors that food needs to make it the perfect balance on your taste buds.
- Sweet: comes from the sweetness of the mango
- Spicy: from the Tajin
- Tart: from lime juice
- Savory (or salt): also from the Tajin
The spicy chamoy sauce provides sweet, spicy, tart and a touch of savory. The tamarindo candy straws give a sweet, savory, tart and spicy flavor.
What is Chamoy Sauce
So what is chamoy sauce?
Chamoy is a bright orange-red sauce made with pureed dried fruit, water, sugar, chili peppers, and vinegar. It can be made with different fruits (usually stone fruit) and some homemade chamoy sauce recipe even include jamaica flowers.
The result is a thick sauce or paste that’s sweet, spicy, tart and fruity. Chamoy is a key ingredient in making a mangonada.
It’s a hugely popular Mexican condiment used on countless Mexican snacks. You can find it in Mexican foods stores, Amazon carries or you can make your own chamoy at home too.
Mexican Recipes Using Chamoy Sauce and Tajin
- Dulces Enchilados or Chamoy Candy
- How To Make Mexican Mango Flowers
- Jicama with Lime Juice and Tajin
- Chelada | Easy Mexican Beer Cocktail
- Easy Mexican Cucumber Recipe (Snack Made with Chili and Lime)
- Ancho Reyes Cocktail | Cucumber Cocktail
Are Mangonadas Vegan
Simple answer is yes, yes mangonadas are vegan!
There are no animal products used in making this delicious mango slushy treat.
Making your own mangonada at home can be easy if you have the right ingredients on hand— which aren’t difficult to find.
- mango (fresh ripe mangos or frozen)
- chamoy sauce
- Tajin (the chili-lime seasoning)
- ice cubes
- lime juice, optional
- tamarind sticks for serving (also called tamarind straws)
- sugar or sweetener, optional
Make sure to watch my tutorial on how to remove the mango pulp from fresh mangos.
Other additional ingredients that may be used are mango juice or mango nectar. They will add sweetness to the mangonada drink.
If you don’t have access to fresh limes juice you can use fresh lemon juice instead.
Additionally you can skip the chamoy rim and rub the glassed with lime wedges then dip into the Tajin chili lime seasoning.
I don’t use a sweetener, but if you want a sweeter taste then you can add some cane sugar or sweetener of choice. The amount of sugar or sweetener is up to you.
When Tajin isn’t available then you can make a mix of red chile powder and salt to use for the rim.
The tamarind stick, you’ll find them at the Mexican food store (or Amazon) by the name of tarugos. It adds another delicious layer of flavors, but if you can’t find it then just omit it.
Mangonada with Tequila
Tequila isn’t an ingredient traditionally used in mangonadas but if you’re looking for something different why not give it a try?
All you need is tequila blanco (silver) along with some fresh lime juice added into the mango mixture after blending everything else together – this adds an interesting twist to the traditional chamoyada recipe while still keeping its original flavor profile intact.
Don’t forget to add a little sprinkle of Tajín to give it that spicy touch.
Click here to see my Mango Chamoy Margarita recipe! It makes the perfect Cinco de Mayo drink.
Just remember to go easy on the tequila since too much alcohol can overpower everything else so start off small then adjust accordingly until desired taste level has been achieved. I add a little tequila only, like one shot and I feel it’s enough.
I suggest adding a shot (or two) of tequila only.
Should You Use Fresh or Frozen Mango
Some people like to use fresh mango chunks, and others prefer to use frozen mango chunks due to the fact that it’s available all year long in the frozen section of the grocery store.
I’ve also seen recipes that use mango sorbet.
It’s up to you.
How to Make a Mangonada at Home
Making a mangonada or mangoneada or chamoyada or chamango at home is not difficult at all.
Step 1 : Place some Tajin in a small plate for the rim of the cup. Grab your cup and rub the rim with some lime juice, then dip rim of glass into the Tajin until well coated. (Another version for the rim is to dip the glass into some chamoy sauce then the Tajin.) Drizzle chamoy sauce into the cup — swirl it around as you do. If you’d like you can add a little bit of chopped mango into the bottom of the cup. Set aside.
Step 2 : Place the mango pieces in the blender along with the ice cubes, water, lime juice. Blend until the ice and mango are completely broken down and you have a slushy consistency.
Step 3 :Pour the slushy or frozen mango puree into the prepared cup. You can create layers with the frozen mango mixture, then chopped mango and some chamoy sauce and keep repeating until you reach the top. Or simply pour the slushy into the cup and decorate with chopped mango, more chamoy, chili powder or sprinkle of Tajin, and the tamarind stick.
How to Serve
Mangonada are traditionally served inside a clear, disposable plastic cup. You can be more environmentally conscious and use a tall glass or short glasses, just not single use plastics.
First chamoy sauce is drizzled inside of the cup to coat it before adding the rest of the ingredients.
The arrangement or layering of the ingredients is where things can vary from person to person or paleterias.
Some people like to alternate layers of the mango slushy with fresh pieces of mango. Some like to just pour in a single layer of all of the slushy into the prepared cup, and top with the mango chunks, Tajin and tamarind straw.
It really doesn’t matter how you later it because it’s the combination of all these flavors that create the incredible taste of a mangonada.
More Mango Recipes To Try
Make Some Mangonadas Today!
See how easy that was to make? Besides getting to drink this super fun treat it’s great making it at home anytime the craving strikes and you just can’t go out to get one.
I actually made this mangonada quite often and love the special sweet and spicy treat.
To me, they are the perfect treat to help me cool off on a hot summer day.
Thanks for stopping by amigos! If you make a mangonada do make sure you tag me on social media.
The BEST Mangonada Recipe
Mangonadas are one of those truly unique and great drinks that everyone should try at least once – their combination of sweet fresh fruit combined with savory spices is like nothing else out there.
They are the perfect blend of tropical fruits with spicy and salty chamoy. This delicious drink is my favorite way of keeping cool during the warm summer months. I just know they’ll also become one of your favorite icy treats!
So what are you waiting for? Go on and make yourself a mangonada asap and enjoy some refreshing and flavorful mango chamaoyadas today – your taste buds will thank you later!
Below is the mangonada recipe card and you’ll find some very helpful links to Amazon where you can purchase most of the ingredients needed.
(Please not these are affiliate links that help me generate a small commission, you can review my disclosure policy for more details.)
How To Make Mexican Mangonadas
- 1 large mango roughly chopped (it should be a little more than 1.5 cup of mango)
- ½ cup cold water or mango nectar
- 8 large ice cubes (use as many as you'd like)
- 1 Tablespoon freshly squeezed lime juice
- 3 Tablespoons chamoy sauce or to taste
- 2 Tablespoons Tajin as much as you'd like
- extra chopped mango optional
- tamarind stick optional
- Place the chamoy sauce and Tajin in small plates, dip the glass into the chamoy sauce then into the Tajin powder. Next pour some chamoy sauce near the top and swirl it around to coat around the glass and down to the bottom. If you want you can add a little bit of the extra chopped mango to the bottom of the glass.
- Place the mango pieces in the blender along with the ice cubes, nectar or water, and lime juice. Blend until the ice and mango are completely broken down and you have a slushy consistency.
- Pour the slushy or frozen mango puree into the prepared glass. If you'd like you can alternate layers of blended mango mixture, then chamoy, then mango slushy repeating until you reach the top.
- Serve with a reusable straw or a tamarind stick and enjoy!
- Instead of using ice cubes you can use frozen mango and add a little bit of water or mango nectar to get the slushy texture.
- Instead of water you can use mango nectar or juice.
- If you don’t want the chamoy rim you can rub the glass with a lime wedge then dipped into the Tajin instead.
- If you want a sweeter mangonada then add sugar to your taste.
- For a spiked version make a margarita by simply adding a shot or two of silver tequila and blending. Serve the same way.
Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…