Skip to content
Afoodrink logo
Mangonada: Mexican mango chamoy drink — Drinks recipe | AfoodrinkDrinks

Mangonada

This bright Mexican mango drink is sweet, tart, salty, and gently spicy, with chamoy and chili-lime seasoning swirled through every glass. It is quick to blend and easy to adjust for kids, spice lovers, or anyone who is暑

Total time
15 min
Yield
4 drinks
Difficulty
Easy

Prep 15mCook 0mMexicanDrinks

A mangonada is a chilled mango drink often served with chamoy, lime, and chili-lime seasoning. It is also called a chamango in some places, and it lands somewhere between a smoothie, a slushie, and a snack you eat with a straw and spoon.

The flavor is the fun part: ripe mango brings sweetness, lime adds sharpness, chamoy gives a tangy-salty fruit sauce layer, and chili-lime seasoning adds a gentle kick. You can make it with frozen mango for the easiest texture, no ice cream machine needed.

This version uses simple grocery-store ingredients and a blender. The amounts of chamoy and seasoning are moderate, so the mango still comes through.

01What you'll need

Ingredients

6 items · 4 drinks

  • 1/4 cup chamoy sauce, divided
  • 2 teaspoons chili-lime seasoning, such as Tajín, divided
  • 4 cups frozen mango chunks, about 560 g, slightly thawed for 5 minutes
  • 1 cup cold water
  • 1/4 cup fresh lime juice
  • 2 tablespoons granulated sugar

02How to make it

Step-by-step

  1. 1. Chill the glasses

    Place 4 serving glasses in the freezer while you prepare the drink. This helps the mangonada stay slushy a little longer.

  2. 2. Season the rims

    Pour 1 tablespoon of the chamoy onto a small plate. Sprinkle 1 teaspoon of the chili-lime seasoning onto another small plate. Dip the rim of each glass in chamoy, then into the seasoning.

  3. 3. Stripe the glasses

    Drizzle the remaining chamoy inside the glasses, turning each glass as you go so the sauce makes streaks down the sides. Save a small spoonful for the tops if you like.

  4. 4. Blend the mango

    Add the frozen mango, cold water, lime juice, sugar, and the remaining 1 teaspoon chili-lime seasoning to a blender. Blend until thick and smooth, stopping once or twice to scrape down the sides.

  5. 5. Adjust the texture

    If the mixture is too thick for your blender, add cold water 1 tablespoon at a time. If it becomes too thin, blend in a few extra frozen mango chunks.

  6. 6. Taste and balance

    Taste the mango mixture before serving. Add a little more lime juice for tartness or a small pinch of sugar if your mango is not very sweet.

  7. 7. Pour and finish

    Divide the mango mixture among the prepared glasses. Spoon any remaining chamoy over the top and add a tiny extra pinch of chili-lime seasoning if you want more tang and salt.

  8. 8. Serve right away

    Serve immediately with wide straws and spoons. The drink will soften as it sits, but it will still taste good.

03From our kitchen

Cook's tips

  • Make-ahead: Blend the mango mixture up to 1 day ahead and keep it covered in the refrigerator. It will lose its slushy texture, so blend it again with a handful of frozen mango or ice before serving.
  • Storage: Leftover mangonada can be frozen in ice pop molds or in a covered container for up to 1 month. Thaw slightly and re-blend if serving as a drink.
  • Mango swap: Frozen mango gives the thickest texture. If using fresh ripe mango, use about 3 1/2 cups diced mango and add 1 to 1 1/2 cups ice.
  • Sweetness swap: Use honey, agave syrup, or maple syrup instead of granulated sugar. Start with 1 tablespoon, then taste.
  • Chamoy note: Bottled chamoy varies a lot in sweetness, salt, and heat. If yours is very salty, use less in the glass and add more only at the end.
  • Less spicy: Use half the chili-lime seasoning in the blender and skip the extra sprinkle on top. The drink will still have the classic sweet-tart flavor.

Cook's note

Nutrition is an estimate per drink based on USDA values for mango, lime juice, and sugar, plus typical bottled chamoy and chili-lime seasoning values. Sodium and sugar can change noticeably by brand, especially for chamoy.

04Frequently asked

Questions & answers

What is a mangonada?

A mangonada is a Mexican mango drink or frozen snack made with mango, chamoy, lime, and chili-lime seasoning. It is sweet, tart, salty, and lightly spicy.

Can I make mangonada without chamoy?

Chamoy gives the drink its signature tangy, salty fruit flavor. If you do not have it, use a little lime juice, a pinch of salt, and a drizzle of tamarind sauce or apricot jam mixed with hot sauce. It will not taste exactly the same, but it will be tasty.

Do I need frozen mango?

No, but it helps. Frozen mango makes the drink thick and cold without watering it down. If you use fresh mango, add ice and blend until slushy.

Why is my mangonada too thick to blend?

Frozen mango can lock up around the blender blades. Stop the blender, stir the mixture, and add cold water 1 tablespoon at a time until the blades move smoothly.

Can I make this for kids?

Yes. Use less chili-lime seasoning and choose a mild chamoy. You can also rim only half the glass so each person can decide how much seasoning they want.

05Per serving

Nutrition facts

Nutrition Facts

4 drinks

Amount per serving

Calories127

% Daily Value*

Total Fat1 g
1%
Saturated Fat0 g
0%
Cholesterol0 mg
0%
Sodium497 mg
22%
Total Carbohydrate32 g
12%
Dietary Fiber2 g
7%
Total Sugars30 g
Protein1 g
2%
Vitamin D0 mcg
0%
Calcium18 mg
1%
Iron0.3 mg
2%
Potassium253 mg
5%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

You might also like

Berry Agua Fresca: mixed berry agua fresca with lime — Drinks recipeDrinks

Berry Agua Fresca

This berry agua fresca is light, bright, and easy to blend in minutes. Fresh berries, lime, cold water, and a little sugar make a refreshing drink for warm afternoons, taco nights, or weekend brunch.

10m6 servingsEasy
Simple Syrup: how to make simple syrup for cocktails — Drinks recipeDrinks

Simple Syrup

Simple syrup is the small kitchen staple that makes cold drinks taste smooth and balanced. Make a jar in about 10 minutes, then use it for iced coffee, lemonade, cocktails, mocktails, and fruit desserts.

7mAbout 1 1/2 cupsEasy
Classic Mai Tai: mai tai cocktail with orgeat — Drinks recipeDrinks

Classic Mai Tai

This mai tai keeps close to the tiki bar classic: rum, fresh lime, orange curaçao, orgeat, and crushed ice. It is bright, nutty, and strong, with no pineapple juice needed.

5m1 cocktailEasy
Brazilian Lemonade: Brazilian limeade with condensed milk — Drinks recipeDrinks

Brazilian Lemonade

Creamy, tangy, and ice-cold, Brazilian lemonade is made with fresh limes, water, sugar, and sweetened condensed milk. It comes together fast in a blender and is especially good on a hot day.

10m4 servingsEasy