Once you learn how to make a mango nada, it’s going to be at the top of your list of Mexican foods. Combining tajin and mango creates an out-of-this-world flavor experience! If you love mangoes, I’m sure you will love this recipe. There’s nothing quite as refreshing as a mangonada drink. Instead of searching for a mango nada near my spot on the web, it’s time to make your own! Once you perfect this mango Mexican drink (also called Mangoneada, Chamango, Chamoyada, or Mangonafa), it’s time to use this recipe for even more fun flavors and textures. This is an extremely popular recipe in Mexico, often found on menus at authentic Mexican restaurants, street vendors, and ice cream places. And you’ll now have the exact method to make it at home anytime you want to enjoy it!
What Is a Mangonada
While there can be a difference in mangonadas recipes, it’s safe to say that all of them are going to be very similar in taste. And if you’ve ever tried a chamoyada recipe, you’re going to notice a flavor connection between the two as well. A mangoneada recipe is typically made using mango with tajin and chamoy, creating the perfect taste of spicy and sweetness. This mango chamoyada is a mix between a mango sorbet and a mango slushy but just so much better. From the simple steps and directions below, you’ll see that it’s a simple and easy drink recipe to whip up fast. Perfect for a hot summer day or a great drink to set and share with family and friends. This is also a kid-friendly drink, although you can leave out the added layering on the rim if you do want to take down some of the spice and heat.
Mangonada Ingredients
Mango: Fresh mango is the key ingredient for making this recipe. If you don’t have fresh, you can use frozen mango chunks too. Chamoy sauce: Adding homemade chamoy takes the flavor over the top. Lime: Adding a splash of fresh lime juice adds the perfect citrus flavor. Tajín: Tajin is a combination of chili, lime, and salt. If you don’t have it at hand, use a mix of salt and red chili powder/chile powder. You can change up the spice level of this mangonade recipe by adding more or less tajin. Ice: Adding ice is a must for refreshing flavor and taste!
How to Make Mangonada
Making a mango nada requires just a few easy steps. But first, if you don’t have chamoy sauce, you’ll want to prepare that in advance! I have a crazy good recipe—find how to make chamoy. Chamoy sauce is made with dried apricots, prunes, and hibiscus flowers. The ingredients are simmered and then mixed with sugar, lime, salt, and tajin. Step One: Cut up the Mango Make sure you have a ripe mango and roughly chop its flesh. I like to use a glass to collect the flesh (choose one method of how to cut a mango). Chop a few small chunks and set them aside to garnish your drink. Chef’s Tip: If you want, you can freeze the mango flesh the night before. This way, you will have a mango slushy that is less diluted with ice (or water) when blending the recipe. Step Two: Blend the Mango Slushy Then, add the mango chunks, lime juice, and ice cubes to a blender and blend until smooth. Make sure to blend on high so that you don’t have chunks of ice in your drink. Add a bit of water if needed to thin the drink. It should have a mango slushy/smoothie consistency (almost like chilled mango nectar). Step Three: Assemble your Mangonadas To assemble the mangonada, use tall glasses, like large cocktail glasses (16 oz/450-500 ml). First, decorate them with a bit of chamoy and tajin. Add 1-2 tablespoons chamoy to one small plate. On another small plate, add a bit of tajín. Dip the rim of the glass first in the chamoy, then in tajin. Finally, using a spoon or a small spatula, spread some of the chamoy on the inside of the glass. Or simply add a spoonful of the sauce to the bottom of the glass. Lining the rim and the inside of the glass just adds more flavor to this tajin mango chamoy recipe! It’s optional but a great way to add a bit of heat in a subtle way. Lastly, fill your classes with the frozen mango mixture till about 2/3 full. Then add another spoonful of chamoy and a sprinkle of tajin and fill up to the top with the rest of the mango slush. Top with fresh mango chunks and another sprinkle of tajin as decoration and you are ready to serve. And if you find a tamarind candy straw for your manginada, you won’t regret it! Otherwise, serve with large straws or with a spoon. Make Mangonadas Ice Cream? When it comes to making chamoyadas, frozen is always a fun twist. This can be enjoyed on a hot summer day and is a great way to put a simple twist on classic Mexican drinks. To make mango with chamoy ice cream, simply follow this recipe and then freeze the mangonate. It will freeze and have a slushy texture that is refreshing and delicious. If you have any leftover mangonada, freeze it in popsicle molds. Your Mexican mango drink will turn into mangonada ice cream!
More Mango Recipes
How to Make Mango Juice Homemade Mango Ice Cream How to Make Mango Boba (Mango Tapioca Pearls) Quick Mango Sweet Chili Sauce
If you try this mangonada recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
