Mangonada, mangoneada, chamoyada, or chamango. It doesn’t matter which name or variation you know this treat by. Surely we can all agree that it’s amazing!
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.
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.
How to Serve
Mangonada are 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 slushy, pieces of fresh mango, lime juice and Tajin chili powder are added to the cup.
It’s topped with more mango bits and a generous amount of Tajin. Also 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.
Should You Use Fresh or Frozen Mango
Some people like to use mango sorbet, others like to blend fresh mango with ice cubes or just use frozen mango.
Others like to alternate layers of the mango sorbet or slushy with fresh pieces of mango. Some 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.
A mangonada use just
- Chamoy Sauce
- Ice Cubes
Other additional ingredients that may be used are lime juice and mango juice or nectar. If you want a sweeter taste then you can add some sugar.
When Tajin isn’t available then you can make a mix of red chile powder and salt to use for the rim.
If you want a spiked or alcoholic mangonada you can also add a shot (or two) of tequila and make a delicious mango margarita.
Lastly the mangoneadas can be served with a tamarind stick, you’ll find them at Mexican stores by the name of tarugos. It adds another delicious layer of flavors, but if you can’t find it then just omit it.
The 4 Flavors | What Does it Taste Like
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 with 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 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 bowl for the rim of the glass. Grab your glass and rub the rim with some lime juice, then dip into the Tajin until well coated. Drizzle chamoy sauce into the glass — swirl it around as you do. If you’d like you can add a little bit of chopped mango into the bottom of the glass. 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 into the prepared glass. You can create layers with the slushy, then chopped mango and some chamoy sauce and keep repeating until you reach the top. Or simply pour the slushy into the glass and decorate with chopped mango, more chamoy and the tamarind stick.
Below is the printable mangonada recipe.
As always please remember to leave a comment and a star review. Don’t forget to tag me on social media too!
How To Make Mexican Mangonadas
- 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
- 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 tajin in a small dish, rim the glass with lime then dip into the tajin. 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, water, lime juice. Blend until the ice and mango are completely broken down and you have a slushy consistency.
- Pour the slushy into the prepared 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, tamarind stick and enjoy!
- Instead of using ice cubes you can use frozen mango and add a little bit of water to get the slushy texture.
- Instead of water you can use mango nectar or juice
- 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 tequila and blending. Serve the same way.
Are They Vegan
Simple answer is yes, yes mangonadas are vegan!
There are no animal products used in making this delicious mango slushy treat.
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.
Thanks for stopping by amigos! If you make a mangonada do make sure you tag me on social media.