Mangonada Recipe

This Mexican mango based dessert/drink is the perfect r=cooling and refreshing recipe for summer. It is spicy, sweet, sour and salty in every bite. Very easy to make and so delicious!

It has been a minute since I posted a drink recipe. This one doesn’t not disappoint. It is literally the BEST recipe to make during summer and the hotter months. It is packed with mango and is sweet, spicy, salty and sour. The combination of flavors works so well with each other and makes for a very simple but yummy treat. I have used mango dxb to make this recipe and it is so good! So let us get to it.

What is Mangonada? What is Mangonada made of?

Mangonada is a mexican drink that is usually made with mango, coconut, lime, tajin and chamoy. It is a summer drink recipe that is perfect to cool you down but also very simple to blend together. Essentially it is mango sorbet and chamoy topped with chili powder. There are many ways to serve this dessert/drink and there is no wrong way to do it.

Why is it called Mangonada?

Mangonada, is also known as chamango or chamoyada, it is a traditional and popular Mexican frozen dessert often served as a drink too and offered at street food stalls, local markets, and ice cream shops across Mexico. The name itself is derived from its primary ingredient: mango.

Is it Mangonada or mangoneada?

According to spruce eats, this popular recipe can be called by many names—mangonada, chamango, mangoneada, and chamoyada—they all mean one thing: sweet mango slushy sorbet with swirls of tangy chamoy, salty Tajín, and chunks of juicy mango. It’s the treat of balmy summer afternoons, or sweaty tropical evenings when the craving for a refreshing dessert strikes.

Mangonada ingredients:

To make this recipe we need mango, coconut water ice cubes, lime juice, tajin seasoning, chamoy sauce, tamarind sauce.

What is Chamoy?

It is a sauce in mexican and Spanish cuisine made from dried and pickled fruit. It contains hibiscus leaves, apricots, prunes/black raisins, lime juice, traditionally arbol chilis but you can use cayenne pepper powder or paprika powder too. The sauce is a sweet, sour and spicy and very delicious to serve with meat, fruit and ice cream.

Is Chamoy similar to tajin?

Chamoy is a sauce while tajin is a brand name of a seasoning. They have sweet, spicy and sour flavor notes to it but are very different overall. Chamoy is liquid and tajin is a powder.

How to make Chamoy sauce at home?

We add dried apricots, hibiscus leaves, cayenne pepper, black raisins, lime juice, brown sugar, to a sauce pot. Pour over hot water and allow it to soak for 20 minutes. Transfer the mixture to a blender and blend until smooth. Pour into jars and set aside until needed.

What equipment do you need to make Mangonada?

To make the mango sorbet we need a blender. I have also used the blender to make my cheats homemade chamoy sauce at home. We need glasses and a straw to serve the drink. We need a plate to

How to make Mangonada?

In a blender add the mango chunks, coconut water ice cubes, lime juice and blend until smooth. Rim the glasses with chamoy sauce and tajin seasoning. Dip the straw in tamarin chutney/paste and dust with tajin seasoning. Pour the thick mango puree into the glass half way. Pour in the chamoy sauce and top it with more mango puree. Add more chamoy sauce on top and serve it chilled. Traditionally you must use frozen mango or mango sorbet but I used mango chunks with coconut water ice cubes instead – you could do mango chunks with coconut water and ice cubes too.

Serving and storing Mangonada?

This is best served immediately, chilled and cold. I would suggest serving it with more tajin and chamoy sauce as needed. I also like adding a scoop of vanilla ice cream every now and then – which is totally not a traditional aspect to the recipe. As this recipe needs to be made and served immediately I wouldn’t recommend storing it in the fridge. however you could rim the glasses and line the straws ahead of time. When ready to serve just pour the puree and sauce into the prepared glasses.

Looking for more mango recipes?

Now that we have covered how to make this Mangonada recipe, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on pinterest & instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.