Frozen Mangonada Mexicana (a.k.a. Chamoyada)

A Mangonada is a delightful frozen mango treat bursting with bold flavors – it’s sweet, tangy, spicy, and absolutely delicious! Made with ripe fruit, a dash of chili, a squeeze of lime, and a drizzle of chamoy, this Mexican mango drink (also known as a chamoyada, mangoneada, chamango). A beloved treat in Mexico, you’re sure to fall in love with it too!

This vibrant concoction combines the lusciousness of ripe mangoes with a playful twist of “swicy” goodness and frosty, frothy perfection. It’s the ideal solution for those moments when your sweet tooth beckons, but you’re determined to remain true to your healthy living aspirations. 

But, hold onto your sombrero because there’s more to this mango marvel than meets the eye – it’s also an open invitation to turn your afternoon treat into an exhilarating frozen cocktail adventure.

With just a dash of creativity and a splash of spirit, this mangonada recipe effortlessly transforms into the ultimate fiesta in a glass. When the sun sets and you’re in the mood for something a tad more spirited, simply give it a little spike, and voilà, you’ve got yourself a fantastic frozen mangonada margarita! 

What is a Mangonada?

A Mangonada is a delightful Mexican drink that’s all about blending bold and contrasting flavors into one irresistible concoction. At its heart, it’s a sweet-tart mango slushie with a playful kick of spice. You’ll often find it served by roadside vendors, offering a cool respite from the sun. 

The star of the show here is ripe, juicy mango that’s been frozen. We blend it to perfection, creating a silky-smooth mango purée that’s sweet and full of tropical goodness. To balance out that natural sweetness, we squeeze fresh lime juice into the mix. This adds a zesty, tangy twist that keeps things interesting.

What sets a Mangonada apart is the hint of chili. It’s traditional to use Tajín seasoning, a unique blend of chili powder, lime, and salt. It might sound unusual, but it adds a subtle kick that harmonizes beautifully with the sweetness of the mango.

To make it just the right level of sweet, we add a touch of chamoy — a spicy-salty-sweet chile condiment that is absolutely delectable. This fun addition has earned my beloved mangonada another (admittedly adorable) moniker — the Chamango!

And, while classic mangonadas are divine on their own, they also serve as a canvas for your creativity. You can personalize your mango Mexican drink with extra toppings like fresh fruit chunks, and extra drizzle of chamoy sauce, or, my personal favorite — a chamoy-Tajín rim for your glass.

Why You’ll Love This Mango Chamoy Drink Recipe

Aside from being a tall glass of sweet-tart-spicy perfection, this mangonada drink is also:

• Quick & Easy: Rim your glass, blitz up some mango and chamoy goodness, then slurp away. You’ll be sipping on sunshine in just 5 minutes!
• Made With Just 5 Simple Ingredients: Nothing but wholesome, easy-to-pronouce elements here.
• Bright & Refreshing: One sip of this mangonada and you’ll be transported to Mexico. 

Ingredients & Substitutions

Making your own homemade mangonada a la michoacana requires just a handful of ingredients. Here’s what to grab:

• Frozen Mango: You can certainly start with fresh and prep it yourself, but I typically just reach for pre-chopped frozen mango to save on time.
• Limes: You’ll only need the juice for this mangonada recipe. To get the most out of your fruit, roll it firmly on the counter for 10-15 seconds.
• Mango Nectar: This tasty libation is thick, sweet, and pulpy. It’s made from pureed mangoes, often with added water and sugar, resulting in a richer and more concentrated mango flavor compared to mango juice. You should be able to find it near the shelf-stable canned and bottled juice at your grocery store.
• Chamoy: Typically made from dried fruits like apricots or plums, chili peppers, and lime juice, Chamoy is a savory-sweet, tangy, and spicy condiment used to enhance the taste of various dishes and snacks. You’re welcome to make your own or use store-bought.
• Tamarindo Candy Straws (a.k.a. Tarugos): These Mexican tamarind candy sticks that have a chewy, sticky texture and a sweet and tangy flavor with a hint of spiciness, making them a perfect complement to the mango ice drink.

How to Make Mangonada Drinks

These tasty mango con chamoy treats come together in a flash. Here’s how:

Step 1: Rim Glass. Scatter tajin onto a plate. Use chamoy to wet the rim of a glass. Dip the rim of the glass into the Tajin until the edge is covered. 

Step 2: Blend. Place frozen diced mango in a blender. Add lime juice, mango nectar, and ice to the blender, and blend on medium-high speed until puréed. Blend until mango mixture reaches the desired consistency.

Step 3: Drizzle 1 to 2 tablespoons of chamoy onto the sides of each glass. 

Step 4: Layer. Pour about half of a glass of the mangonada smoothie mixture in each cup, drizzle on some more chamoy, and then top with more mangonada.

Step 5: Garnish with chopped mango on top and a tamarind candy straw, if using. Serve immediately. Enjoy!

Optional Variations

As much as I love this classic Mexican mango drink, there are tons of ways you can make it your own. Here are a few of my favorite fun twists:

• Mangonada Popsicles: If you’d rather have your mango goodness in lickable paleta form, simply pour the mixture into your favorite popsicle mold.
• Mango Lassi Mangonada: Blend frozen mango with mango nectar, fresh lime juice, and a dollop of Greek yogurt to create a creamy Mango Lassi-inspired Mangonada. It’s a delightful fusion of two beloved beverages.
• Coconut Mango Mangonada: Blend frozen mango with mango nectar and a splash of coconut milk for a tropical twist on the classic. Garnish with shredded coconut for added texture and flavor.
• Tropical Fruit Medley Mangonada: While mango with chamoy is a classic mix, feel free to incorporate other tropical fruits like pineapple and passion fruit for a colorful and exotic Mangonada that’s bursting with fruity goodness.
• Mango Mojito Mangonada: Add a dash of mint leaves and a splash of rum to your Mangonada for a refreshing Mango Mojito-inspired cocktail. Serve it in a chilled glass for that extra cool factor.
• Frozen Mangonada Margarita: Make yourself a summery boozy drink by adding some tequila! 

Expert Tips

• Always use fresh lime juice for the most vibrant, zesty kick. Avoid bottled lime juice — it can’t hold a candle to the fresh stuff.
• Choose a high-quality chamoy sauce (I like Mega Chamoy Sauce) or make your own for the best flavor. Authentic chamoy should have a perfect blend of sweet, spicy, and tangy notes.
• Place your serving glasses in the freezer for a while before serving to keep your frozen mango drink nice and frosty.
• Blend your ingredients thoroughly until you achieve a smooth and creamy texture. If you don’t have one, I can’t suggest getting a high-powered blender enough.
• If your Mangonada is too thick, add a little more mango nectar or water to reach your desired consistency. If it’s too thin, blend in some more frozen mango.
• Don’t forget the final touches! Garnish with fresh mango chunks, a drizzle of chamoy, a Tajín rim, or even a colorful cocktail umbrella to make your Mangonada feel extra special.
• Buying frozen chopped mango is a great timesaver if you don’t want the hassle of prepping and freezing your own fruit. It’s also not super expensive!

Frequently Asked Questions

More Mexican Mango Recipes

• Chili Mango Paletas
• Pineapple Mango Salsa
• Mango, Jicama, and Cucumber Salad
• Mango Lime Beer Margaritas

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #muybuenocooking.

Photography by Jenna Sparks