There is no proper way for me to classify a Mangonada because it is simply too good to be classified. A slushie, a healthy dessert, a smoothie that I sometimes suck down after workouts, this sweet and spicy drink amps up summertime feelings with the addictive combination of juicy mangos and tangy, spicy chamoy sauce.
Aren’t your taste buds tingling already?
The drink, also known as Chamoyada, is a popular Mexican treat that is easy to make and has a powerful punch of flavors that make it a great accompaniment to summer parties and late-night grilling. Although I prefer to keep this beverage sans liquor, I can imagine some white rum or tequila splashed in wouldn’t be such a terrible addition.
I also love this drink because it presents the perfect opportunity to do a live demo at retail and spotlight mangos—a category that has gained enormous popularity in the last ten years.
Get ready to dive into the slushie I hope you’ll be sipping on all season.
½ cup chamoy, divided
⅓ cup Tajín® Clásico Seasoning
1 tbsp lime zest
16 oz mango chunks, frozen
1 cup mango nectar or juice
2 tbsp fresh lime juice
2 tbsp pineapple juice
1 cup ice
1 fresh mango, cut into small pieces for topping
2 tamarind candy straws (optional)
Prep Time: 2–5 mins
Servings: 2
1. Pour a little chamoy and the Tajín® and lime zest into two small saucers. Dip the rims of the glasses first into the chamoy and then into the Tajín/lime zest mixture.
2. In a blender, combine the frozen mango chunks, mango nectar or juice, lime juice, pineapple juice, and ice. Blend until smooth. The texture should be close to a sorbet, but not quite as firm.
3. Pour a little chamoy into the bottom of the glass, then pour in the mango mixture. Alternate layers until the glass is full.
4. Top with chopped mango, a drizzle of chamoy, and a sprinkle of Tajín. Serve with a tamarind straw, and enjoy!
