A mangonada is a colorful, refreshing mango drink layered with chamoy, lime, and chile-lime seasoning. I love making it because it combines sweet, tart, and spicy flavors in a cold, slushy texture that instantly cools me down on warm days.
Why You’ll Love This Recipe
I like this recipe because it blends the richness of ripe mango with bright lime and the bold kick of chamoy and chile-lime seasoning. The layers look beautiful, the flavor is vibrant, and the whole drink comes together in minutes. It’s also easy to adjust the sweetness or spice to fit what I’m craving.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 cups frozen mango chunks
1 cup mango nectar or mango juice
1 to 1½ cups ice cubes
2 tablespoons fresh lime juice
½ cup chamoy sauce (plus extra for the rim and layering)
2 to 3 tablespoons chile-lime seasoning
Optional: ½ cup fresh mango pieces for topping
Optional: tamarind candy straws
Directions
In a blender, combine the frozen mango chunks, mango nectar, ice cubes, and lime juice. Blend until thick and smooth.
Prepare the glasses by dipping the rims into chamoy, then into chile-lime seasoning so they are evenly coated.
Drizzle chamoy into the bottom of each glass.
Pour in half of the mango blend, then add another drizzle of chamoy.
Add the remaining mango mixture and finish with fresh mango pieces and a sprinkle of chile-lime seasoning.
Insert a tamarind candy straw if using, and serve immediately.
Servings And Timing
Makes about 4 servings.
Prep time: 5–10 minutes.
Total time: 5–10 minutes.
Variations
When I want it sweeter, I add a few teaspoons of sugar or agave before blending.
When I prefer it thicker, I increase the amount of frozen mango or add extra ice.
When I want a more tart flavor, I add more lime juice.
For a deeper chile flavor, I sprinkle a little extra chile-lime seasoning between layers.
To make it less sweet, I use water instead of part of the mango nectar.
Storage/Reheating
A mangonada tastes best right after it’s blended. If I have leftovers, I freeze them in an airtight container for up to 1 month. When I want to serve it again, I let it soften for a few minutes and re-blend until smooth.
FAQs
How can I make the mangonada thicker?
I add more frozen mango or extra ice to achieve a thicker, slushier texture.
Can I use fresh mango instead of frozen?
Yes. When I use fresh mango, I freeze the pieces beforehand so the drink stays cold and thick.
How sweet is this recipe?
The sweetness depends on how ripe the mango is and whether I use nectar or juice. I adjust it by adding or reducing sugar or by choosing a less sweet juice.
Can I prepare the glasses ahead of time?
Yes, I rim the glasses with chamoy and chile-lime seasoning ahead, then refrigerate them until I’m ready to assemble.
Can I omit the chamoy?
Yes, but the flavor will be milder and more like a simple mango slush. I like the tangy depth chamoy adds, but the drink still tastes great without it.
Conclusion
I enjoy making this mangonada whenever I want something cold, fruity, and full of bold flavor. It’s a simple recipe with bright layers and refreshing texture, and it always feels like a special treat. Let me know how it turns out for you and any variations you decide to try.
A vibrant, frozen mango‑slushy drink layered with tangy lime, savory‑sweet chamoy, and chile‑lime seasoning. Also known as a Mangonada — a refreshingly bold treat combining sweet, tart and spicy flavors.
Ingredients
4 cups frozen mango chunks
1 cup mango nectar or mango juice
1 to 1½ cups ice cubes
2 tablespoons fresh lime juice
½ cup chamoy sauce (plus extra for rimming and layering)
2 to 3 tablespoons chile‑lime seasoning (such as Tajín)
Optional: ½ cup fresh mango pieces for topping
Optional: tamarind candy straw
Instructions
In a blender, combine frozen mango chunks, mango nectar (or juice), ice cubes and lime juice; blend until thick and smooth.
Prepare glasses: dip rims into chamoy then into chile‑lime seasoning so they are evenly coated.
Drizzle chamoy inside the bottom of each glass.
Pour in half of the mango blend, then add another drizzle of chamoy.
Add the remaining mango mixture and finish with fresh mango pieces and a sprinkling of chile‑lime seasoning.
Insert a tamarind candy straw if using, and serve immediately.
Notes
If you want it sweeter, add a little sugar or agave before blending.
For a thicker texture, increase the amount of frozen mango or add extra ice.
For extra tartness, add more lime juice.
Sprinkle extra chile‑lime seasoning between layers for more spice.
Use water or diluted juice instead of full mango nectar if you prefer less sweetness.
