Mangonada: The Ultimate Mexican Frozen Treat

Escape the summer heat with this vibrant, refreshing Mexican drink that’s a flavor explosion in every sip! Our mangonada recipe combines sweet mango, zesty lime, spicy chamoy, and tangy Tajín for an unforgettable taste experience.

What Makes Our Mangonada Special?

Unlike traditional recipes, we’re flipping the script! We use premium packaged mango pulp for intense flavor and create homemade chamoy for a customized kick. The result? A mind-blowing mangonada that’ll transport you straight to a Mexican beach.

The Magic of Mangonada

Mangonada isn’t just a drink – it’s a sensory adventure! This frozen delight combines sweet, salty, tart, and spicy flavors in a visually stunning presentation. With its vibrant colors and bold tastes, mangonada is the ultimate summer refresher that’ll have your taste buds dancing.

Secrets to Mangonada Success

Mango Mastery

For the best flavor, we recommend using frozen or canned Alphonso mango pulp. This variety offers an unbeatable floral aroma and intense mango taste that fresh mangoes can’t match. Look for it in South Asian grocery stores or order online for mangonada perfection!

Chamoy Champion

While store-bought chamoy works, our homemade version takes this drink to new heights. You can adjust the spice, tartness, and saltiness to your liking, creating a personalized chamoy that’ll make your mangonada truly shine.

Ingredients

• One 1kg (35.27-ounce) package frozen alphonso mango pulp or one 850g (30-ounce) can alphonso mango pulp or 1 1/2 pints mango sorbet (see notes)
• 1/4 cup (60ml) fresh lime juice, plus more to taste
• Homemade or store-bought chamoy, to taste
• Tajín, to taste
• 4 ripe Ataúlfo (champagne) mangoes (about 6 ounces or 170g each), peeled, pitted, and cut into roughly 1/2-inch chunks
• Chile-coated tamarind straws and/or tamarind candies and/or other fun garnishes of your choosing

Directions

1. For Frozen Mango Pulp: Chop the pulp into 2-inch chunks. Blend with lime juice until smooth and sorbet-like. Use a tamper or pause to scrape sides as needed. If blending is difficult, let the pulp soften slightly.
2. For Canned Mango Pulp: Either churn with lime juice in an ice cream maker or freeze for 8 hours, then blend with lime juice. Stir occasionally while freezing for best texture. Never freeze an unopened can!
3. For Mango Sorbet: Blend sorbet with lime juice until well combined.
4. Create a festive rim by dipping glasses in chamoy, then Tajín. Coat the bottom of each glass with chamoy. Layer fresh mango chunks and frozen mango puree until glasses are half full.
5. Add more mango chunks, a squeeze of lime, a sprinkle of Tajín, and chamoy to taste. Customize the flavors to your liking!
6. Top off with mango puree, fresh mango, and Tajín. Garnish with tamarind straws, candy, or your favorite toppings for a show-stopping presentation!

Notes

Alphonso mango pulp is the secret weapon for incredible mangonadas. Find it online or at South Asian grocers. Other mango varieties like kestar or ataulfo work too, but alphonso reigns supreme. If you can’t source these, a high-quality mango sorbet is your next best bet. While fresh mangoes seem like a good choice, their inconsistent quality makes them less ideal for this recipe.