Mangonada Recipe
Equipment
Ingredients
- 16 ounces fresh or frozen mango chunks
- 12 ounces mango nectar or coconut water for a lighter version, (1 1/2 cup)
- 2 tablespoons fresh lime juice
- 1 cup ice
- 1-2 tablespoons sugar,, optional and to your taste
- Chamoy sauce to taste, recipe below
- Chili lime seasoning or Tajin
- For serving: Fresh mango slices or chunks
Optional Garnishes
- Fresh mango slices or chunks
- Tajin or chili-lime seasoning, (to sprinkle over the top and to rim the glasses)
- Tamarind candy straws
For Serving
- Tamarind candy straws aka Tarugos , (optional)
Make it A Cocktail
- 1 cup tequila silver, or to taste
Instructions
- Pour a small amount of Chamoy onto a small plate (to wet the rim of the glass). On a separate small plate, put some of the chili lime seasoning. Dip the rim of the glass in Chamoy, then dip the rim into the chili lime seasoning (Tajin)
- Place the frozen mango, mango nectar (or coconut water), lime juice and ice into a blender. Blend until smooth. Taste and add sugar, if needed. Blend for a few seconds to combine. The mixture should have the consistency of soft sorbet or a slushy. Add additional mango nectar (or coconut water), if needed.
- Pour or scoop some of the mango smoothie mixture into the prepared glass, then layer the smoothie with the chamoy sauce (about 1-2 tablespoons per layer), working your way up the glass and finishing with the chamoy sauce. Top with fresh mango slices or chunks and a sprinkle of chili lime seasoning (Tajin). Serve with a tamarind candy straw or a regular straw.
Notes
-
Use frozen mango for the best texture: Frozen mango creates a thick slushy consistency without watering down the drink.
-
Balance the sweetness: If your mangoes are very sweet, add a little extra lime juice for balance.
- Storing: Mangonadas are best enjoyed immediately after blending, but leftovers can be stored in an airtight container in the freezer for up to 3 months. Before serving, allow the mixture to soften slightly, then stir or re-blend until smooth.
- Homemade Chamoy: I am providing a quick homemade recipe for chamoy.
- 1 cup of apricot jam (or mango jam)
- 1/4 cup of fresh lime juice
- 2 teaspoons ancho chile powder (or more for a spicy version)
- 1/2 teaspoon of salt
- Put all the ingredients into a blender and puree until smooth.
Nutrition
Calories: 130 kcal, Carbohydrates: 32 g, Protein: 2 g, Fat: 1 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 1 g, Sodium: 125 mg, Potassium: 549 mg, Fiber: 4 g, Sugar: 28 g, Vitamin A: 1641 IU, Vitamin C: 61 mg, Calcium: 48 mg, Iron: 1 mg
