A Mexican Mangonada is a healthy and refreshing fruit slush made with frozen mangoes, chamoy, and Tajin. It’s the ideal combination of sweet, spicy, salty, and tangy!
On a hot day, this Mangonada recipe is the perfect treat to cool down and enjoy! Enjoy it poolside with your favorite chips and freshly made guacamole or a plate of fresh fruit sprinkled with lime, honey and Tajin chile-lime seasoning.
This article contains affiliate links. We earn from qualifying purchases.
In this recipe, we will show you how to make a Mangonada that tastes just like the ones sold at your favorite Mexican market or street vendor.
What is a Mangonada?
Mangonada is a popular Mexican beverage made with pureed mango, chamoy sauce, and chili powder. Chamoy is a pickled fruit sauce with dried chiles that is made with apricots, plums, and prunes. It is sweet, sour, salty, and a little bit spicy.
It is sometimes called by a different name; Chamango or Chayonada. Traditionally, mangonadas are served in a cup with a tamarind straw.
Where did the Mangonada and Chayonada Originate From?
The drink originated in the city of Morelia, Michoacán. They are also popular in the Mexican states of Michoacán, Guanajuato, Querétaro, and Hidalgo. Today, they are sold in Mangonaderías all over Mexico and the United States. Typically, you’ll find Mangonadas and Chayonadas in the United States at many Mexican restaurants, grocery stores like La Michoacana, or street vendors. I have also found them at local bubble tea shops (Teapioca) too.
This refreshing mango slush can also be easily made at home with a few basic ingredients. It’s the perfect balance of sweet, sour, salty, and spicy!
What is the Difference Between a Mangonada and a Chayonada?
Many people use Mangoada and Chayonada interchangeably. Yet, the traditional difference is the presence of Chamoy sauce. Mangonadas always have Chamoy, while Chayonadas do not.
Ingredients for this Mangonada recipe
- Frozen mango chunks – You can also use 2 fresh ripe mangoes for this recipe, but they will need to be blended with more ice cubes for the ideal consistency.
- Mango nectar – Nectar is preferred over juice because it is less watery. But you can use mango juice if needed. You’ll just want a little more ice.
- Ice cubes
- Fresh lime juice – fresh juice is best, but you can also use bottled or use lemon juice.
- Chamoy sauce – this is a sweet and savory sauce that is common in Mexican snacks. It’s made with chiles, sugar, and spices. I found it at a local Hispanic market. You can’t find it locally, you can find it on Amazon. If you don’t have Chamoy or can’t find it, you can omit it from the recipe or substitute tamarind paste. The Mangonada will still be delicious without it!
- Tajin seasoning – this is a powder chile-lime seasoning made with chiles, lime, and sea salt. It’s great in this recipe but also fresh fruit, popcorn, and on the rim of a margarita glass. You can find it at most grocery stores in the International aisle or Hispanic market. This Rimmer container makes easy work of riming your glass without waste. If you don’t have Tajin, you can omit it or use any type of chili powder.
- Cane sugar or honey – The original La Michiacana Mangonada Recipe has a 1/2 cup of sugar to 5 mangoes. I find that ripe mangoes don’t need that much sugar. Honey is a great sugar substitute and pairs really nicely with the chile, lime, and mango. You can modify the amount of sugar to your level of sweetness of course.
- Tamarind candy sticks (tamarind straws) – these are plastic straws coated in a hard fruit-rollup type mixture that dissolves in your drink. They are optional, but I think they are the best part and add an authentic touch. I ordered a container of them from Amazon, but you can find them at a Hispanic grocery store.
Can’t read now? Pin for later!
How to Make Mangonadas or Chayonadas
- Start by blending together frozen mango chunks, mango nectar, ice, lime juice, and sugar in a blender or food processor. Process it until it reaches a smooth consistency.
- Next, you’ll prepare your glass similar to how you would a margarita. First, place a small amount of Chamoy sauce on a small plate or shallow dish. Then dip the rim of the cup into the sauce.
- Second, place tajin seasoning into a second dish and dip the glass into the tajin seasoning. If you don’t want to be wasteful with the seasoning, you can sprinkle tajin to create a nice rim on your glass.
- Once your rim is nicely done, drizzle additional Chamoy sauce along the inside of the glass.
- Pour the mango mixture into the glass and serve with a tamarind candy straw.
- Garnish the glass with slices of mango or lime if desired.
- Serve immediately
Can You add Alcohol to a Chayonada?
Yes, you can turn this into an adult Mangonada or Chayonada by adding your favorite alcohol. It’s easy to convert this Mexican mango drink into Mangonada margaritas by adding tequila. Mangonada beer is also common and easy to make. Simply add your favorite light beer to the mango mixture.
Mexican Mangonada
Ingredients
- 16 oz. Frozen mango
- 12 oz. Mango nectar
- 1 Cup Ice
- 1 Lime, juiced
- 3 tbsp Chamoy sauce
- 2 tbsp granulated sugar
- 2 tbsp tajin seasoning
- Tamarind candy sticks (tamarind straws)
Instructions
- Start by blending together frozen mango chunks, mango nectar, ice, lime juice, and sugar in a blender or food processor. Process it until it reaches a smooth consistency.
- Next, you'll prepare your glass similar to how you would a margarita. First, place a small amount of Chamoy sauce on a small plate or shallow dish. Then dip the rim of the cup into the sauce.
- Then, place tajin seasoning into a second dish and dip the glass into the tajin seasoning. If you don't want to be wasteful with the seasoning, you can sprinkle tajin to create a nice rim on your glass.
- Once your rim is nicely done, drizzle additional Chamoy sauce along the inside of the glass.
- Pour the mango mixture into the glass and serve with a tamarind candy straw.
- Garnish the glass with slices of mango or lime if desired.
- Serve immediately
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 188Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1576mgCarbohydrates: 47gFiber: 4gSugar: 41gProtein: 2g
On hot summer days, there is nothing better than the sweetness of the mango and tangy flavors of the tajin, sweet & spicy Mexican chamoy sauce, and tamarind candy stick/straw. Try it for yourself and then come back and tell me how you like it.
For more Mexican Inspired Recipes, see these:
Skip to Recipe
Leave a Reply