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Mangonada Recipe

This Mexican mango based 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!
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Prep Time 10 minutes
Cook Time 0 minutes
Course Breakfast, Brunch, Dessert, Drinks, Ice Cream, Sauce, sorbet, Spices
Cuisine Mexican, Spanish
Servings 2 people

Equipment

  • Blender
  • Sauce pot
  • Glasses + straws
  • Plates

Ingredients
  

  • 3 mangos chunks + pulp
  • 1 lime juice
  • 10 coconut water ice cubes/regular ice cubes
  • 1/4 cup chamoy sauce
  • Tajin seasoning

For the glasses & straws

  • Chamoy sauce
  • Tajin seasoning
  • Tamarind chutney/sauce/paste
  • Lime & Mango wedges

Instructions
 

  • 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

Notes

  • Homemade easy chamoy sauce recipe: 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.