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    Home » Drinks

    Mangonada

    Published: Mar 30, 2022 · Updated: May 12, 2022 by Mitch and Justine · This post may contain affiliate links

    Jump to recipe
    Mangonada Pin

    A 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 your very own version at home!

    Mangonada in a glass.
    Serve your mangonadas with tamarind candy straws
    Table of Contents
    • 📖 What is a mangonada?
    • 🥭 Mangonada vs chamoyada
    • 📜 History
    • 🌱 Are mangonadas vegan?
    • 🛒 Ingredients & substitutions
    • 📝 Instructions
    • 🥗 Serving suggestions
    • 🥤 How to eat a mangonada
    • 🌡️ Storage
    • ♻️ Variations
    • 🧑‍🍳 Top tips
    • 💬 FAQ
    • 🍹 More drink recipes
    • 📋 Recipe

    📖 What is a mangonada?

    A mangonada is one of those treats that walks the line between a refreshing drink and a satisfying dessert.

    Mixing all of these colors, flavors, and textures into one cup seems like a lot, but it just works.

    Typically, a mangonada is made up of four main components — mangoes, chile-lime salt, chamoy, and lime juice.

    Mango sorbet or mangoes make up the base, chamoy is drizzled in layers throughout, and the top is full of fresh mangoes, chile-lime salt (Tajin), and more chamoy.

    🥭 Mangonada vs chamoyada

    A mangonada is a type of chamoyada, which can be made with different fruits. So in this case, we're making a mango chamoyada!

    You may also hear mangonadas called by other names like mangoneadas or chamangos.

    Fun fact: Chamoyadas come in various forms — drinks, raspados, popsicles, or fully loaded meal replacements. The drinks are typically served in clear cups, revealing layers of bright colors.

    Mangonada with chamoy, Tajin, and tamarind straw.
    Every great mangonada comes with a chamoy rim

    📜 History

    The inception of the first true mangonada recipe is largely unknown, but it likely stemmed from experimentation with different shaved ice (raspado) combinations.

    Having roots in both Rome and East Asia, raspados grew in popularity in Mexico after new ingredients like umeboshi and tamarind were introduced.

    In the last few decades, mangonadas and other chamoyadas have become more well-known in the US too. Some speculate it's due to the uptick in paleterías (Mexican-style popsicle stores) starting up.

    Regardless of when or where mangonadas originated, all we know is more of the world needs to try this golden-red beverage.

    🌱 Are mangonadas vegan?

    You'll be happy to know mangonadas are a very vegan-friendly beverage! If you are ordering one out, make sure the candy they use is gelatin-free.

    Tamarind straw, chamoy, mango, lime, sugar, and Tajin.
    Make your own chamoy for the best flavor

    🛒 Ingredients & substitutions

    Mango — Use fresh or frozen mangoes, and set some aside to garnish your drink. For our mangonadas, we use the Ataulfo variety, but Tommy Atkins or Kent work too.

    Chamoy — We love homemade chamoy for drizzling and chamoy rim dip for coating the glass. Feel free to use pre-made chamoy to save time. For more information, check out our guide on what exactly chamoy is and how to use it.

    Lime — Use fresh lime juice and adjust it up or down depending on how tangy you like your drink. Lemon juice is a good alternative.

    Chile-lime salt — We typically use Tajin, but you can make your own by combining chile powder, salt, and citric acid.

    Tamarind candy straws — Also known as tarugos or banderillas, they 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 at a Mexican food market.

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

    📝 Instructions

    Step 1 — Prepare all of your garnishes by peeling and cubing the fresh mangoes, adding chile-lime salt to one shallow bowl, and chamoy rim dip to another.

    Bowl of mango chunks.
    Peel and cube the mangoes beforehand

    Note — If you have a squirt bottle, add some chamoy into it as well to make drizzling the inside of your cups easier!

    Mango chunks in a blender.
    Use frozen mangoes for a colder drink

    Step 2 — Squeeze both limes into a blender. Then, add in frozen mango chunks, water, cane sugar, and ice. Blend on high until you have a smooth consistency, adding in small amounts of water if you need to.

    Glass upside down in Tajin
    Then, coat the rim with Tajin

    Step 3 — Rim your glasses by dipping them in the bowl of chamoy paste followed by chile-lime salt. Add a drizzle of chamoy to the bottom of your cups and around the sides.

    Chamoy drizzling into a rimmed glass.
    Add chamoy first for nicer swirls

    Step 4 — Divide the frozen mango mixture between cups, then add more chamoy on top. Continue layering until all the cups are full.

    Mango drink pouring into a rimmed glass.
    Layer the chamoy and mango evenly

    Step 5 — Once the cups are almost full, add a handful of fresh or frozen mango cubes to the top (optional, but totally worth it).

    Drizzling chamoy over a mangonada.
    Don't be shy with the toppings!

    Step 6 — Garnish your mangonadas with an extra drizzle of chamoy, a sprinkle of Tajin, and a tamarind candy straw. Happy drinking!

    If you have questions about how to make a mango chamoyada, check out our FAQs or leave a comment down below!

    🥗 Serving suggestions

    Try pairing your frozen chamoyada treat with a warm and crispy antojito:

    • Picaditas — Tender masa cakes topped with green and red salsa, fresh onion, and creamy queso.
    • Garnachas — Fried corn discs topped with salsa, jackfruit, and cabbage slaw.
    • Sopitos — A crispy masa base loaded with toppings like beans, chorizo, queso, salsa, and cabbage.
    • Corundas — Triangular-shaped tamales from Michoacán served with spicy red salsa and crema.

    🥤 How to eat a mangonada

    Since mangonadas are generally quite thick, you can drink them with a tarugo (tamarind straw), a regular straw, or a spoon. The choice is yours!

    🌡️ Storage

    Although mangonadas are best served right away, there are a few clever ways to use up the remaining recipe:

    Paletas — Add the leftover mangonada mix to popsicle molds to make paletas. Store them covered in your freezer.

    Ice cubes — Freeze the rest of the recipe in ice cube trays and blend them with your next mangonada recipe.

    Mangoes — If you only have fresh mangoes, peel, cube, and freeze them in a single layer on a lined baking pan. Once frozen, transfer them to a freezer-safe container for storage.

    Mangonada in a glass.
    Drink your mangonada right away before it melts

    ♻️ Variations

    Spicy — Add in hot sauce or more chile-lime seasoning to liven things up.

    Sugar-free — If your mangoes are extra ripe, leave the cane sugar out for a healthier alternative.

    Chamoyada flavor — Replace the mangoes with strawberries, guava, or pineapple to make a different type of chamoyada.

    Boozy — Try adding your favorite spirit to make it a spiked mangonada. Some of our favorites include mezcal, tequila, rum, or vodka.

    🧑‍🍳 Top tips

    Use ripe mangoes — The difference between ripe and unripe mangoes is serious business. Your drink will be way sweeter if you time it right!

    Make the chamoy — We promise your chamoyada will taste much better (and be healthier) if you make your own chamoy.

    Prep before blending — Get your cups ready, mangoes chopped, and Tajin opened so you don't have a melted drink by the time you're ready to enjoy it.

    Layer the chamoy — To achieve an even flavor throughout, layer the chamoy in every few tablespoons of the mangonada mix.

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

    💬 FAQ

    Is a mangonada healthy?

    Mangonadas are very healthy, especially if you make your own chamoy that isn't packed with sugar, preservatives, and artificial colors.

    What does a mangonada taste like?

    A mangonada is like a spicy, sweet, salty, tangy, and umami flavored smoothie packed with creamy mangoes. There's really nothing else like it.

    🍹 More drink recipes

    If you enjoyed this mangonada recipe, check out some of these other fruity, tropical, and flavor-packed recipes:

    • Raspados: Cool and refreshing shaved ice topped with fresh mango syrup.
    • Cantarito: A tequila-based cocktail packed with citrus, grapefruit soda, salt, and a chamoy-Tajin rim.
    • Agua de tamarindo: Agua fresca made from tamarind pulp and piloncillo.
    • Agua de guayaba: Another type of agua fresca made with creamy and tropical guavas.
    • Watermelon water: A refreshing mix of watermelon, sweetener, and mint.

    📋 Recipe

    Mangonada in a glass.

    Best Mangonada Recipe

    Mitch and Justine
    Enjoy a mangonada filled with sweet mangoes, layers of chamoy, and chile-lime salt. It's the perfect balance between salty, sweet, sour, spicy, and umami. Just don't forget tamarind straws!
    5 from 79 votes
    Prevents your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Time 15 mins
    Course Drinks
    Cuisine Gluten-Free, Mexican, Vegan
    Servings 6 servings
    Calories 192 kcal

    Equipment

    • Blender
    • Bowls
    • Glasses

    Ingredients
     

    US Customary - Metric
    • 2 large limes ($0.24)
    • 2 pounds frozen mangoes ($1.71)
    • 2-3 cups water ($0.01)
    • ¼ cup cane sugar ($0.02)
    • 1 cup ice cubes ($0.01)

    To serve

    • 2 fresh mangoes, cubed ($0.64)
    • ½ cup chamoy ($0.48)
    • 2-4 tablespoons chile-lime salt ($0.18)
    • 6 tamarind candy straws optional

    Instructions
     

    • Prepare the garnishes: Peel and cube the fresh mangoes, add chile-lime salt to one shallow bowl, and chamoy to another.
    • Squeeze both limes into a blender. Add in the frozen mango chunks, water, cane sugar, and ice. Blend on high until you achieve a smooth consistency, adding in small amounts of water if needed.
    • Rim your glasses by dipping them in the bowl of chamoy followed by chile-lime salt. Add a drizzle of chamoy to the bottom of your glasses and around the sides.
    • Divide the frozen mango mixture between glasses, then add more chamoy on top followed by fresh mango cubes.
    • Garnish with an extra drizzle of chamoy, a sprinkle of Tajin, and a tamarind candy straw. Happy drinking!

    Video

    Notes

    • Use ripe mangoes — The difference between ripe and unripe mangoes is serious business. Your drink will be way sweeter if you time it right!
    • Make the chamoy — We promise your chamoyada will taste much better (and be healthier) if you make your own chamoy.
    • Prep before blending — Get your cups ready, mangoes chopped, and Tajin opened so you don't have a melted drink by the time you're ready to enjoy it.
    • Layer the chamoy — To achieve an even flavor throughout, layer the chamoy in every few tablespoons of the mangonada mix.
    • Add more ice — To make a lower-calorie chamoyada and save money on mangoes, swap out some fruit for ice.
    • Optional ingredients are not reflected in the price or calories of our recipes.
    • We calculate nutritional information for our recipes with Cronometer.
    • Recipe cost calculations are based on ingredients local to us and may vary from recipe to recipe. All prices are in USD.

    Nutrition

    Serving: 1serving | Calories: 192kcal | Carbohydrates: 48.4g | Protein: 2.3g | Fat: 1.3g | Saturated Fat: 0.3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 54mg | Potassium: 448.7mg | Fiber: 5.1g | Sugar: 41.4g | Vitamin A: 3184.4IU | Vitamin C: 87.1mg | Calcium: 45mg | Iron: 1mg
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    Note: We've updated this post to include new information and helpful tips about the recipe.

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    Reader Interactions

    Comments

    1. Marlene Mathis

      September 05, 2022 at 12:57 pm

      Just made this and my kids love it!! Will definitely be making more for sure!

      Reply
      • Mitch and Justine

        September 05, 2022 at 2:11 pm

        Hey Marlene!

        That's so great! We're glad you and the kids enjoyed it 🙂

        Reply
    2. Cathryn Russell

      August 23, 2022 at 4:24 pm

      5 stars
      Delicious!. Instead of water I used the Jumex Mango Nectar. This recipe is a keeper , thanks for sharing.

      Reply
      • Mitch and Justine

        August 24, 2022 at 8:21 am

        Hey Cathryn,

        Ahh, yes we love the Jumex mango nectar — great idea! We're happy you enjoyed it!

        Reply
    3. Genevieve

      July 18, 2022 at 2:39 pm

      5 stars
      Wow! I’ve never heard of this. I have mangoes sitting on my counter and now I know what to make with them. This looks delicious, and perfect for summer!

      Reply
      • Mitch and Justine

        July 19, 2022 at 5:36 am

        Hi Genevieve!

        We totally agree! This is the best drink for the summer months! We hope you enjoy it as much as we do 🙂

        Reply
    4. Luca

      July 14, 2022 at 10:08 am

      5 stars
      I tried it out yesterday with friends over for after dinner and everyone fell in love with it. It was the first time all of us had it, but surely not the last one!

      Reply
      • Mitch and Justine

        July 15, 2022 at 9:51 am

        Hey Luca!

        We're so happy you enjoyed the recipe! It's one of our favorites too! Thanks for taking the time to leave a comment 🙂

        Reply
    5. Amy

      July 13, 2022 at 10:15 pm

      I love the combination of mango and chile with lime. So refreshing! I like that you gave info on making your own chamoy too!

      Reply
      • Mitch and Justine

        July 15, 2022 at 9:52 am

        Hey Amy!

        It's one of our favorite combos too! Thanks — We always recommend homemade chamoy. It makes a huge difference!

        Reply
    6. Mary O’Brien

      July 13, 2022 at 5:16 pm

      5 stars
      The chamoy sauce stopped me in my tracks, but I have a great Mexican market in town that will have all the ingredients. I love chili-lime and mango so I am excited to make this. Thanks,

      Reply
      • Mitch and Justine

        July 15, 2022 at 9:53 am

        Hey Mary!

        That's awesome! You will definitely love the flavors then! Enjoy 🙂

        Reply

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    Mitch & Justine

    Hey, we're Mitch & Justine! We've been vegan for over 9 years, and we love to share feel-good plant-based recipes. Find out how a couple of RNs from Canada became full-time food bloggers! Tell me more →

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