Mangonada Recipe

Mangonada is a vibrant and quenching Mexican street food delight that simultaneously blends sweet, tangy, and spicy flavors. Learn how to make this refreshing concoction in less than 10 minutes and with only a few ingredients at home.  

Mexican Mangonada

The mangonada, pronounced as "mahn-goh-NAH-dah." has become a beloved sensation that captivates taste buds with its harmonious blend of flavors. This refreshing concoction is a testament to one of many Mexican culinary ingenuity, fusing the tropical essence of ripe mangoes with the zing of chamoy sauce, a hint of lime, and a sprinkle of Tajin chili powder.

Like the Mexican street corn,  esquites, and aguas frescas, the mangonadas are a favorite street treat. As soon as the mango season starts, street vendors, ice cream shops, and tienditas (small grocery stores) offer these tangy and delicious frozen mango cups. 

In This Post

• Mexican Mangonada
• How to make Mangonadas
• Notes and Tips:
• What to Serve with this Mexican Mangonada.
• More Mexican Recipes To Enjoy
• Frequently Asked Questions About this Mangonada Recipe.
• 📖 Recipe
• 💬 Comments

It has become so popular that you can even find it at school food stands, where kids line up to get a quick cold treat during the hot day. Thanks to Mexico’s diverse geography and climate, the mango season from February to August is longer than in other countries, making their consumption and creation of dishes like this mangonada possible. Plus, mangonadas are incredibly versatile and quick to make and can be enjoyed without too many spicy ingredients for kids or by adding a tequila for adults. The possibilities are endless, and one thing we all agree on is that they are delicious; I hope you try them. 

How to make Mangonadas

Ingredients:

Here is the list of ingredients in this traditional Mexican dessert recipe:

• Frozen mango chunks
• Mango nectar
• Ice cubes
• Freshly squeezed lime juice
• Chamoy sauce 
• Tajin powder
• Sugar (Optional and depending on the acidity of the mangoes)
• Extra chopped mango (optional)
• Tamarind stick optional

If you would like to make your own Tajin ( Chile-lime salt) 

• ½ teaspoon of Hot Mexican-Style Chili Powder
• ¼ teaspoon of salt
• 1 Pinch of citric Acid powder (You can find it in your local grocery store canning section)

Instructions:

Even though this recipe is straightforward, I will break it down for you for an easy follow-up. 

Prepare the Glasses:

• Moisten the rims of your serving glasses with chamoy sauce.

• Dip the rims into Tajin or chili-lime seasoning to coat them.

Blend the Mango:

• In a blender, combine the frozen diced mango, ice cubes, sugar, and fresh lime juice.
• Blend until the mango puree is smooth and creamy, the consistency of mango sorbet. 

Layer the Flavors:

• Carefully spoon a tablespoon of chamoy sauce into the bottom of each prepared glass.

• Then, pour a small amount of the blended mango mixture into the glasses over the chamoy, and keep adding the mango pure interlaying with chamoy sauce.  

Garnish and Serve:

• After layering the mango mixture and chamoy, top the mangonada with mango chunks.
• Sprinkle chili powder on top, adjusting the amount according to your spice preference, and add the tamarind candy straw (optional).
• Drizzle additional chamoy sauce on top of the mango mixture (optional)
• Serve immediately with a tamarind straw and a spoon for scooping up the delicious layers.

Feel free to customize the recipe based on your taste preferences. Enjoy your homemade Mangonada!

-Mely Martínez

Notes and Tips:

• It is important to use fresh mangos and freeze them for sweeter mangonadas. 
• If using store frozen mangos chunks, add more sugar to balance the sweetness of the mangos. 
• You can use your favorite chamoy sauce, or if you would like to make it homemade, check our recipe.
• The items that may be difficult to find, depending on where you live, are the tamarind sticks, also known as tamarind candies, straws, Banderillas, and Tarugos. These can be found at Latin stores and on Amazon.  
• To make this mangonada recipe an adult treat, simply add 1-½ ounces of tequila to make it into a cocktail. 

What to Serve with this Mexican Mangonada.

Mangonadas, with their sweet, tangy, and spicy flavors, pair well with various complementary foods. The best way to enjoy it is during a summer day with a light meal like tuna ceviche tostada or a shrimp cocktail with habanero. However,  if seafood is not your favorite, pair it with a side of Mexican chicken skewers for a perfect summer meal.

More Mexican Recipes To Enjoy

If you enjoyed this recipe, take a look at some of these other authentic Mexican recipes:

• Strawberries and cream 
• Mexican Churros
• Mexican street corn (Esquites) 
• Sweet griddle cookies 

If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment below and tell us all about it!

¡Buen provecho!
Mely,

For more recipes, follow Us on Facebook, Instagram, and Pinterest. In español Visit Us at Mexico en mi cocina 

Frequently Asked Questions About this Mangonada Recipe.

Before I share my recipe, here are a few questions you may have about this recipe. 

Are mangonadas Mexican?

Mangonadas, also known as chamoyada, and chamango, were created in Mexico; their area of origin is unknown; some people think that they were created in Tijuana, others in Mexico City. While mangonadas have strong roots in Mexico, many similar drinks can also be found in other Latin American countries. The popularity of mangonadas has led to their adoption and adaptation in various regions; after all, many Latin countries share our love for mangos. 

Are mangonadas healthy?

While some of the mangonada ingredients like the mango and lime juice, offer nutritional benefits, it is often considered a treat rather than a health food. Some other ingredients like added sugars, salt, and store-bought chamoy add unhealthy calories. If you're looking for a healthier version with fewer calories, consider making modifications, such as using less chamoy or making homemade chamoy sauce.

Are mangonadas spicey?

Yes, mangonadas are known for their spiciness, which comes from including Tajin chili powder and the chamoy sauce. The level of spiciness can vary depending on personal preferences and the specific recipe used. If you're making or ordering a mangonada, you can always adjust the amount of Tajin or chamoy to suit your taste preferences.

How to store your mangonada.

While they can be stored for a certain period, they are recommended to be consumed immediately for the best taste and texture. If needed, you can place assembled mangonadas in the freezer briefly to firm up the texture before serving.

📖 Recipe