Vibrant Tropical Mango Drink

This vibrant Mangonada has been my go-to refresher during scorching summer afternoons, bringing together the perfect balance of sweet mangoes with spicy and tangy flavors that dance on your palate with every sip.

I first discovered mangonadas at a local Mexican fruit stand and became instantly obsessed with recreating this treat at home. Now my entire family requests these whenever temperatures climb above 80 degrees!

Ingredients

• Frozen mango chunks: these provide the slushy base without diluting flavor like ice would
• Mango nectar: intensifies the mango flavor and adds natural sweetness
• Fresh lime juice: cuts through sweetness and brightens all flavors
• Chamoy sauce: this magical sweet tart sauce adds the signature tangy kick
• Tajin seasoning: the perfect chili lime salt that brings heat and complexity
• Granulated sugar: balances the tartness perfectly but can be adjusted to taste
• Tamarind candy sticks: these edible straws slowly infuse more flavor as you sip
• Ice: helps create the perfect slushy consistency

Step-by-Step Instructions

Blend the Base:

Combine frozen mango, mango nectar, ice, lime juice, and sugar in your blender. Pulse first to break down frozen chunks, then blend on high speed for about 30 seconds until completely smooth. The mixture should be thick enough to hold a spoon upright but still pourable.

Prepare the Glasses:

Pour a small amount of chamoy sauce onto a small plate and spread it evenly. Do the same with tajin seasoning on another plate. Dip each glass rim first into the chamoy, then immediately into the tajin, rotating to coat evenly. This creates the perfect spicy sweet rim that makes every sip exciting.

Create the Chamoy Drizzle:

Using a squeeze bottle or spoon, artfully drizzle chamoy sauce in a spiral pattern down the inside walls of each prepared glass. This not only looks beautiful but ensures you get that tangy chamoy flavor throughout your drink.

Assemble and Serve:

Pour the mango mixture into your prepared glasses, filling about three quarters full. Insert a tamarind candy stick into each glass, and if desired, garnish with fresh mango slices or a lime wedge. Serve immediately while still frozen and slushy.

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The chamoy sauce is truly the star ingredient here. The first time I served these at a backyard barbecue, my neighbor literally asked for the recipe before she even finished her first glass! The sweet tart combination is absolutely addictive.

Ingredient Substitutions

If you cannot find mango nectar, you can substitute with orange juice mixed with a tablespoon of honey, though the mango flavor will be less intense. For those who prefer less sweetness, pineapple juice makes an excellent alternative.

Frozen mango can be replaced with fresh mango that has been peeled, chopped and frozen for at least 4 hours. This actually intensifies the flavor, but requires advance planning.

Tamarind candy sticks might be challenging to find outside specialty Mexican markets. You can substitute with regular straws and serve with a piece of tamarind candy on the side, or simply omit them altogether.

Storage Tips

This mangonada is best enjoyed immediately after preparation while the texture is perfectly slushy. If you need to make it ahead, blend all ingredients except the lime juice and store in the freezer for up to 8 hours. When ready to serve, allow to thaw slightly, add the lime juice, and reblend quickly.

The prepared chamoy and tajin rim mixture can be stored in separate airtight containers at room temperature for up to a month, making impromptu mangonadas much quicker to prepare.

Cultural Context

Mangonada, also known as chamango or mangoneada, has deep roots in Mexican street food culture. Fruit vendors throughout Mexico and the southwestern United States serve these refreshing treats, particularly during hot summer months. The combination of sweet fruit with spicy chamoy and tajin represents the perfect balance that is characteristic of Mexican cuisine, where contrasting flavors harmonize beautifully.

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Recipe FAQs

→ What is chamoy sauce and where can I find it?

Chamoy is a Mexican condiment made from pickled fruit (usually apricot, mango or plum) with chiles, lime juice and salt, creating a sweet, sour and spicy flavor. You can find it in the international foods section of many grocery stores, Mexican specialty markets, or online retailers.

→ Can I make this Mangonada with fresh mango instead of frozen?

Yes, you can use fresh mango, but you'll need to add more ice to achieve the same thick, slushy consistency. About 3-4 fresh mangoes plus 2 cups of ice would work as a substitute for the frozen mango in this preparation.

→ What is tajin seasoning and what does it taste like?

Tajin is a Mexican seasoning blend made from mild chili peppers, lime, and salt. It has a tangy, slightly spicy flavor that pairs wonderfully with fruits. You can find it in most grocery stores in the spice aisle or international foods section.

→ What can I substitute for mango nectar?

If you can't find mango nectar, you can substitute with mango juice or blend fresh mango with a bit of water. In a pinch, orange juice or pineapple juice can work, though the flavor profile will be slightly different.

→ Where can I find tamarind candy sticks for garnish?

Tamarind candy sticks (also called tamarind straws) are available at Mexican grocery stores, specialty candy shops, or online retailers. If you can't find them, you can substitute with regular straws or omit them entirely without affecting the drink's flavor.

→ How long does a Mangonada stay good after making it?

Mangonadas are best enjoyed immediately after preparation. The consistency will change as the mixture melts, and separation may occur after about 30 minutes. If needed, you can store it in the freezer for up to an hour and then blend again before serving.