Mangonada

This mangonada is a vibrant and delicious drink made with juicy mangoes, chamoy, and chile-lime seasoning. It’s the perfect balance between sweet, sour, spicy, salty, and umami. Try making one for an incredibly unique way to cool off.

Besides tejuinos, mangonadas were one of the first drinks I tried when I moved to Mexico, and I was instantly hooked! This popular Mexican favorite is not only incredibly easy to prepare but also remarkably affordable.

Why I love this recipe

Using just a handful of simple ingredients, including juicy mangoes, zesty lime, and savory-sweet chamoy, you can whip up this exotic drink in no time. Just throw everything in your blender and layer it with extra chamoy. That’s all there is to it!

The unique combination of spicy Tajin, savory-sweet chamoy, and juicy mangoes is incredibly refreshing, especially during the hot summer months.

Plus, mangonadas are great for customizing. Feel free to enjoy this recipe as a drink, paletas (popsicles), or shaved ice-style. You can even turn leftovers into ice cubes for the next batch!

Whether you’re hosting a backyard party, looking for a fun family dessert, or simply craving a refreshing treat, this ice-cold beverage is a must-try.

Ingredients notes

Here is a breakdown of the ingredients and suitable substitutes you need for this recipe.

Mango
You can choose fresh or frozen mangoes, but remember to set some aside to garnish your drink. Using ripe Ataulfo mangoes will yield a creamier texture due to their lower fiber content compared to Tommy Atkins or Kent, which are slightly firmer but still flavorful.

Substitute: Canned mango pulp or mango purée will also work. You’ll achieve a similar flavor, but the texture won’t be quite as creamy.

Lime
Lime juice provides a necessary acidic balance, cutting through the sweetness of the mango and making the drink extra refreshing. I suggest using fresh lime or lemon juice for the brightest and most vibrant flavor, which bottled lime juice lacks.

Chamoy
Chamoy adds a unique, tangy, and slightly spicy flavor to the mangonada. I love homemade chamoy for drizzling and chamoy rim dip for coating the glass. For more information, check out my chamoy guide.

Substitute: You can use a mix of tamarind paste, lime juice, and chili powder if you don’t have access to chamoy sauce.

Chile-lime salt
Opt for Tajin or homemade chile-lime salt, which adds a spicy and tangy element essential for the signature mangonada taste. Look for Tajin at Mexican food markets or online. To make homemade chile-lime salt, combine chile powder, salt, and citric acid or lime zest to taste.

For a complete ingredient list and step-by-step guide, scroll down to the recipe card.

How to make

Learn how to make the best mangonada with my easy-to-follow instructions. Keep your eyes peeled for the tips in green throughout this section, and watch the video tutorial down below!

Preparation

Start by peeling the fresh mangoes, then cut them into small, bite-sized cubes. If you’re making chamoy, blend it in advance. Get your cups and rim ingredients ready to prevent a melted drink by the time you’re ready to enjoy it.

Assembly

Step 1
Add the lime juice, frozen mango chunks, water, cane sugar, and ice to a blender. Blend it on high until you achieve a smooth consistency. If necessary, add small amounts of water to adjust the thickness.

Step 2
Dip the rim of each glass first in chamoy sauce or chamoy rim dip, then in the chile-lime salt mixture. Ensure an even coating for the perfect blend of flavors with each sip.

Step 3
Drizzle a small amount of chamoy at the bottom of the glasses and along the sides. Then, slowly and steadily pour the blended mango mixture into the glasses.

To maintain distinct layers and an even flavor distribution throughout, layer the chamoy in every few tablespoons of the mangonada mix.

Step 4
Top each glass with more chamoy, followed by a sprinkle of Tajin and fresh mango cubes. Insert a tamarind candy straw into each glass.

Tamarind straws, also known as tarugos or banderillas, are made from spicy tamarind candy paste wrapped around straws. If you live outside of Mexico, it’s easiest to order tarugos online or check a Mexican food market.

Recipe tips

Adjust the sweetness: Taste and adjust the cane sugar before adding it all in. Sometimes, mangoes are very sweet, and you may not need the sugar. Other times, you may need to add a little extra.

Make the chamoy: I promise your mangonada recipe will taste much better and be healthier if you make your own chamoy.

Add more ice: To make a lower-calorie mangonada and save money on mangoes, swap out some fruit for extra ice.

Don’t over blend: Overmixing your mangonada can lead to a thin and watery drink. Stop blending as soon as everything is smooth and combined.

Prep ahead: Peel, cube, and freeze fresh mangoes in a single layer on a lined baking pan. Once frozen, transfer them to a freezer-safe container so they’re available whenever you need them.

FAQ

Storage

It’s best to drink a mangonada immediately for the best consistency, but leftovers can be stored following these guidelines.

Fridge
You can keep an assembled mangonada in the fridge for up to 1 or 2 hours max. If you leave it much past the 2-hour mark, it will start to melt.

Freezer
It’s possible to make this recipe ahead of time and store it in the freezer for up to 1 month. When you’re ready to serve it, let it thaw for a few minutes, then blend it until it’s creamy and smooth again.

Watch how to make it

More Mexican drinks

Recipe

Note: I’ve updated this post to include new information and helpful tips about the recipe.