Mangonada, mangoneada, chamoyada, chamango…It doesn’t matter which name or variation you know this treat by, surely we can all agree that it’s amazing!
What is a Mangonada?
If you love mangos and ice-cold treats then mangonadas are quickly going to become a favorite treat of yours. The names and preparation methods may differ a bit, but the basic ingredients are mango, chamoy sauce and Tajin.
Here in Mexico you can find mangonadas in all of the paleterias and thanks to all the Mexican immigrants in the US, mangonadas are quickly becoming a popular cold treat not only amongst the Latino community but everyone else who happens to be lucky enough to discover them.
Typically a mangonada is served inside a clear, disposable plastic cup. First chamoy sauce is drizzled inside of the cup to coat it before adding the rest of the ingredients. Then a mango sorbet, pieces of fresh mango, lime juice and Tajin chili powder are added to the cup. It’s then topped with more mango bits, a generous amount of Tajin and sometimes a straw coated with a spicy and tart tamarind paste is added as a decorative, but delish touch.
The arrangement or layering of the ingredients is where things can vary from person to person or paleterias. Some people like to use mango sorbet, others like to blend fresh mango with ice cubes or just use frozen mango, some like to alternate layers of the mango sorbet/slushy with fresh pieces of mango and others like to just use them as the topping. It really doesn’t matter because it’s the combination of all these flavors that create the incredible taste of a mangonada.
The 4 Flavors of a Mangonada
A mangonada is sweet, spicy, a little tart and a tad salty. It’s a heavenly combination as it has the 4 flavors that food needs to make it perfection on your tastebuds.
The sweetness of course comes from the mangos. The spiciness comes from the Tajin, the tartness comes from lime juicy, the savory (or salt) also from the Tajin. The chamoy sauce provides sweet, spicy, tart and a touch of savory.
What is Chamoy Sauce
So what exactly is chamoy sauce? It’s a bright orange-red sauce made using pureed dried fruit, water, sugar, chile, and vinegar. The result is a thick sauce or paste that’s sweet, spicy, tart and fruity. It’s a hugely popular condiment for countless Mexican snacks. You can find it in Mexican foods stores or even Amazon carries it too.
How to Make Mangonadas at Home
Making a mangonada or mangoneada or chamoyada or chamango at home is not difficult at all. Below is the simple way I make this fun mango treat. Make sure to read the notes as I offer some tips for variations.
How To Make Mexican Mangonadas
Equipment
- blender
Ingredients
- 1 large mango roughly chopped (it should be a little more than 1 cup of mango)
- ½ cup cold water
- ice cubes I used 8 large (use as many as you'd like)
- 1 Tablespoon freshly squeezed lime juice
- chamoy sauce as much as you'd like
- Tajin as much as you'd like
- extra chopped mango
- tamarind stick optional
Instructions
- Inside a clear glass/cup 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, I don't like to but feel free to.
- Next, place the mango pieces, ice cubes, water, and lime juice in a blender and blend until you have a slushy consistency. Pour some of this into the glass (on top of the chopped mango if using or just pour it all into the glass. If you'd like you can alternate layers of mango, slushy, chamoy then mango again and slushy and chamoy until you reach the top. I like to coat the glass with the chamoy, then just pour in the slushy into the glass then top with chopped mango, chamoy and sprinkle the Tajin over the top. This is all up to you! Serve with a reusable straw and enjoy!
Notes
See how easy that was to make? Besides getting to eat/drink this super fun treat it’s great making it at home in the middle of the night when the craving strikes and you just can’t go out to get one.
I actually made this mangonada in the middle of the night, because I just couldn’t wait until the next day. Haha!
Thanks for stopping by amigos! If you make a mangonada do make sure you tag me on social media.
More Mango Recipes
• How To Make Mexican Mango Flowers (Video Tutorial)
•• 4 Ingredient Mango Ice Cream
• Mango, Orange And Red Chile Salsa
•The Easiest And Fastest Way To Peel A Mango (Video Tutorial)
• Mango Lassi With Chia Seeds
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