How To Make A Mangonada {Spicy Mango Slushy} - Hola Jalapeno

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How to make a Mangonada! If you’ve ever had this sweet, sour, salty mango slushy than you know how perfect it is on a hot day. Layers of frozen mango smoothie, Chamoy sauce and Tajin. So easy and so satisfying, bring it on summer!

TABLE OF CONTENTS show what is a mangonada? mangonada ingredients how to make this recipe step one step two step three step four more refreshing summer recipes to try! what to make when you just can’t with summer How To Make A Mangonada {Spicy Mango Slushy} Ingredients Instructions Notes Recommended Products Did you make this recipe? Related You Might Also Like

Recipe first posted June 10, 2021 and last updated, May 25, 2023.

Overhead image of two Mangonadas sitting on a white table with pieces of mango on top and two tamarind straws sticking out of the glasses.

We have a local paleta spot in town and I’m not gonna lie, I’ve never gotten a paleta there.

Without a doubt, my favorite thing to order is not the paletas but the Mangonada. This sweet, sour, salty, explosion of flavor stuffs everything I love about Mexican cuisine in one frosty cup.

The taste is extraordinarily refreshing. The absolute best treat on a hot summer day.

what is a mangonada?

Two Mangonadas sitting on a white table with swirls of orange and red in each glass and two tamarind straws sticking out of each glass.

Made popular by street vendors and paleterias, a Mangonada (also known as a Chamango or Chamoyadas) is a frozen mango slushy layered in a tall glass with Chamoy sauce, Tajín, and fresh mango and is almost always served with a tamarind candy straw.

The consistency is like a frosty, thick smoothie. Totally drinkable through a straw. The layers of mango smoothie are punctuated with a few tablespoons Chamoy sauce—a salty, spicy, sweet sauce—Tajín and fresh mango. If you want you can turn it into a cocktail by adding alcohol like tequila or rum.

mangonada ingredients

All the ingredients to make a mangonada including tamarind candy straws, tajin, chamoy, frozen mango, fresh mango.

Ripe mangoes. You can certainly make this with only frozen mango pieces but if you really love mangos you’re going to want to add chopped fresh juicy mangoes to your mangonada.

Frozen mango chunks. This is what gives the mangonada that delicious slushy texture. You can add ice cubes if you want it even more frosty.

Mango nectar. Mango juice (or nectar) adds that extra oomph of sweet mango flavor.

Fresh lime juice. Adds that perfect tart punch. Use fresh-squeezed lime juice please.

Chamoy sauce. Chamoy is a tangy, not so spicy, chile condiment that is made from dried fruit, chiles, and citrus. You can find at your local Latin grocery store or make your own.

Tajín. I’m sure you know what this is, but if not, Tajín is a chile-lime salt. You will find it sprinkled over fruit or used to rim cocktail glasses and most importantly it is totally and completely addictive.

Tamarind Candy Straw. Okay, you don’t have to serve your mangonada with this but the sweet and sour tamarind candy really seals the deal.

how to make this recipe

This mangonada recipe is super easy so load up on the ingredients because once you make this it will be on heavy rotation all summer long!

step one

Prep the garnishes. First, cut a ripe, fresh mango into small pieces and set this aside for later and grab the tamarindo candy straws.

Overhead image of a mango being cut into small pieces sitting on a wood cutting board with a knife and two tamarind straws.

step two

Make the mango slushy. Now some people use mango sorbet but I like cut down on the sugar and use frozen mango chunks, mango juice, and lime juice. Toss all of that in the blender and blend until smooth.

If you’re feeling the urge to add a shot of blanco tequila here, don’t let me stop you.

Overhead image of frozen mango chunks in a blender with a lime cut in half sitting next to the blender.

step three

Prep the glasses. Get two tall glasses and dip the rims in Chamoy first then Tajín. Squeeze a thin layer of Chamoy in the bottom of each glass.

Overhead image of two small plates sitting on a white table with two glasses near them and lime halves.

step four

Assemble. Pour the frozen mango mixture into each glass filling about two-thirds full. Add another squeeze of Chamoy and a sprinkle of Tajín. Fill the rest of the way with the mango mixture and drizzle with more Chamoy, a sprinkle of Tajin, and the fresh mango chunks.

Serve with a tamarind straw and enjoy!

Overhead image of a mangonada: a mango slushy with Chamoy sauce, fresh pieces of mango, and a tamarind candy straw.

more refreshing summer recipes to try!

How To Make The Original Cadillac Margarita
Vegan Ceviche with Avocado and Lime
No-Churn Cream Cheese Ice Cream Recipe
Cucumber Margarita with Mezcal
The Perfect Mexican Horchata Recipe {Vegan}
Mango Cucumber Salad with Cayenne-Lime Dressing
Tomatillo Avocado Salsa

what to make when you just can’t with summer

Too hot to even read this right now? Make yourself a mangonada! Oh what an icy relief is waiting for you. Let me know when you make it by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

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Ingredients

1 ripe mango
12 ounces frozen mango chunks
1 1/2 cups mango nectar
1/4 cup lime juice (from 2 limes)
Blanco tequila (optional)
Chamoy sauce
Tajín seasoning
Tamarind candy straws

Instructions

Cut the fresh mango. Peel and cut the fresh mango into small pieces and set aside.
Blend the mangonada. Combine frozen mango, mango nectar, and lime juice in the blender. Blend on high until smooth. Add a few shots of tequila is desired.
Rim the glasses. Pour about 1/4 cup Chamoy sauce on a small plate. Pour about 2-3 tablespoons Tajín on a separate small plate. Dip the rim of a tall glass in the Chamoy and then in the Tajín.
Layer and serve! Add enough Chamoy to the bottom of each glass to cover completely. Add mango slushy to each glass, filling them about 2/3rds of the way full. Add another healthy squeeze of Chamoy and sprinkle with Tajín. Fill both glasses with remaining mango slushy. Top with more Chamoy, Tajín, and the fresh mango pieces. Serve with a tamarind candy straw!

Notes

Mangoes: If you are using fresh mangoes for a garnish, make sure they are ripe. The mango should give a little when you squeeze it, but not be mushy.
Cutting a mango: Stand the mango upright on a cutting board and make a slice about 1/2 inch off center to cut around the big seed that is in the middle. Make the same cut on the other side of the seed. Make 1/2-inch vertical slices through the flesh of each half mango, but don't cut through the skin. Then make 1/2-inch horizonal slices to create cubes of mango. Use a spoon to scoop the mango cubes away from the skin.
Frozen mango: You will use an entire 12-ounce bag of frozen mango for this recipe.
Blending: If you have a highpowered blender like a Vitamix you won't have any problem blending the Mangonada. If you have a smaller blender, you may need to add a little more mango nectar to get the blender going.

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