Mangonada – a frozen mango dessert that bursts with bold and delightful flavors – sweet, tangy, and spicy! It is a well-known Mexican treat that goes by different names, such as Chamoyada, Mangoneada, and Chamango. But no matter what it’s called, you’re sure to love it!
Mangonada, a symphony of flavors in a frozen delight! This Mexican treat brings together the sweetness of mango, the kick of chamoy, and a touch of lime - a true fiesta for your taste buds. Enjoy the vibrant and refreshing experience!
About Mangonadas
On warm days, there’s nothing better than a Mangonada. It’s a fun and exotic treat that combines the sweetness of mango, the spicy kick of chamoy, and a little tartness from lime juice.
The exact origins of Mangonadas are not well documented, but it is believed that they originated in the late 20th century. This delicious and refreshing drink is a popular street food and snack, especially in regions with warm climates, such as Mexico. It is believed to have its origins in the Mexican state of Sinaloa, known for its vibrant street food culture and culinary innovations.
Their popularity is also increasing in the U.S. as several locations have begun to offer them for sale. Today, Chamoyadas are a popular treat that can be found in almost every ice cream shop or from street vendors. The good news is that now you can make your own chamoyadas at home. Well, let’s take a look at the best Mangonada recipe and make this yummy treat together!
Why you’ll love this recipe
Ingredients
- Mangos – Before making the drink, freeze fresh chopped mangoes or use frozen ones from the grocery store. Leave one fresh mango aside for garnish.
- Mango nectar – If nectar is not readily available, you can substitute it with juices like pineapple, guava, or passion fruit. The combination will be amazing!
- Lime juice – You may need one or two limes depending on their size and juiciness. If fresh lemons are all you have, they can be used instead.
- Chili lime seasoning – I use my homemade version, but you can use a store-bought brand like Tajín. Don’t skip this ingredient!
- Chamoy – I have a recipe for making homemade Chamoy, but it can also be found in Latin stores.
- Tamarind Candy Straws – This is a fun ingredient to garnish with! In Mexico, we call them Tarugos. They may be hard to find locally in the U.S., but look in your Latin stores if you have one nearby. Luckily, they’re also sold online!
How to make Mangonada
Ensure your food tastes like it’s straight from Mexico with this easy Mangonada recipe:
Make the mixture
- Start by blending the frozen mango, nectar, lime juice, and ice. Add booze if desired.
- To make a smoothie, blend all the ingredients until they become a smooth and consistent mixture.
Prepare The Cups
- On two small plates, add some chili lime powder to one and chamoy to the other.
- Grab your cup, dip the edge on the chamoy, then transfer to the chili lime powder plate to seal the chamoy on the cup.
Serve the Mangonada:
- Swirl some chamoy on the sides of the cup and a little bit to the bottom.
- Pour some Mangonada mixture into the cup, top with fresh mango chunks, and sprinkle with chili lime powder. Add more chamoy on top, optional.
Garnish each glass with a tarugo (tamarind candy stick), which acts as the straw! If you don’t have tarugos, you can use a thick straw to enjoy this delicious Mexican treat!
The most satisfying aspect of this drink is witnessing how much it is enjoyed by everyone!
A fantastic fruit snack that contains only natural sugars and carbohydrates, as well as 6 grams of fiber. The low calorie content per serving makes Mangonada a recommended choice even for those watching their figure and following a weight loss program. The key is to fit this dessert within your daily calorie intake and consume it in the first half of the day (or at the latest by 5:00 PM). If left for an evening meal, the simple carbohydrates in this dessert may cause an insulin spike before bedtime, which can hinder effective weight loss.
Make the mixture: Add the frozen mango, mango nectar, lime juice, and ice in a blender.
Cover and puree on medium speed. Blend until smooth. About 1 minute.
Prepare cup: On two small plates, add some chili lime powder to one and chamoy in the other. Grab your cup, dip the edge on the chamoy, then transfer to the chili lime powder plate.
Swirl some chamoy on the sides of the cup.
To serve: Pour some Mangonada mixture into the cup, top with fresh mango chunks, and sprinkle with chili lime powder. Add more chamoy on top, optional.
Garnish each glass with a tamarind candy stick and a thick straw or a spoon. Enjoy immediately!
Calories: 147
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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For an extra burst of flavor, add a dash of Tajín or your favorite chili lime seasoning to the mango chunks before topping the Mangonada. It's the secret to elevating the taste to a whole new level! 🌶️🥭🍹
