An Mangonada, also known as Chamoyada, is a Mexican frozen mango desert made by a mixture of mango lime, Chamoy and Chile seasoning that meets in just 5 minutes.
Mangonadas was one of my favorite Mexican delicacies that grew: sweet, spicy, a little spicy and totally refreshing. I still arm them when it is hot (just like I do Horchata and Esquite). They are perfect as a snack, dessert or fun in mini cups!
What is a mangonada?
A mangonada is a famous frozen Mexican surprise based on manghi, champy and chile lime conasting such as Tajín, mixed with ice and lime juice to create a muddy drink. It is then layered with more chamoy sauce and chilli dressing and is served with a tamarind candy straw. It is also commonly indicated as Chamoyada or Chamango.
Ingredients you need
- Mango: I like to use frozen mango blocks for the best consistency, but you can also use fresh manghi and freeze the pieces in advance.
- Mango nectar: This gives a sweeter and more concentrated flavor than mango juice, but if you can’t find mango nectar Near you, mango juice is the best substitute.
- Lime: Adds a pinch of citrus fruits to the frozen mango mixture.
- Ice: Makes the drink colder and muddy and creates a better consistency.
- Chamy sauce: This Mexican dressing is made with various fruits, dried peppers and lime juice. He couples well with mango and adds the right amount of cod and sweetness! You can do it alone using my homemade Chamoy sauce recipe or find it in most of the Hispanic grocery stores, in the corridor of international foods in your local grocery store, or online.
- Chilli lime space: This adds a pinch of salt and spices to balance the sweetness of the mangos. Tajín It is the best known brand of this famous Mexican seasoning mixture, but Simply organic It also makes a version that I really love.
This is an overview of the key ingredients that I used and why. See the recipe card below for the full recipe.
The suggestions for Isabel’s recipes
- Don’t you have frozen mango? Use fresh. Frozen mango will give you the best consistency for your muddy base. You can also cut fresh manghi and freeze them for 20-30 minutes before.
- Can’t find mango nectar? Use the juice. Mango nectar will give you a more concentrated and sweet mango flavor. You can also use mango juice or a combination of mango, orange and pineapple juice for a more tropical fruit flavor.
- Exchange the seasoning of Chili Lime. If you cannot find the seasoning of Chili Lime, you can replace the pepper of ancho powder, the chilli dust or a pinch of pepper of Cayenna for a spicy calcium.
- Do it a cocktail. Add a stroke of Tequila to the muddy base for a fun and fruity cocktail version.
Frequent questions
You can easily prepare your Chamoy sauce for your Mangonadas with a little dried fruit, Jamaic flowers and other easy ingredients using my homemade Chamoy sauce recipe.
To stratify a mandonada, add a generous wire of Chamoy to the bottom of the cup, then add the mixed mango base until it fills half the cup. Add a further wire of Chamoy and complete it with more mango, Tajin, Chamoy, Mango with fresh cubes and a tamarind candy straw. To obtain a swirling effect, gently turn your mangonada with a spoon before adding extra condiments.
Turn Mangonadas into a fun cocktail by adding a tequila blow to the mixed mango base. I recommend using Blanco Tequila for a clear flavor, but feel free to use your favorite tequila.
Warehouse
The remaining mangonadas can be kept in the freezer in an airtight container for a maximum of 3 months.
You can also pour the mangonada into the trays of ice cubes, freeze and then keep the ice cubes in a container for the safety of the freezer to have fun later.
Other summer recipes
Did you make this recipe? Make sure to leave an evaluation and a comment below! I love feeling your experience and also helps others.
Prevent the screen from becoming dark
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Add the frozen mango juice, mango, ice and lime nectar to a blender. Blend until smooth and puree.
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Rim each glass immersing the edges of two 16 -ounces or four ounces in a shallow bowl of Chamoy, then in a chilli dressing.
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Add a generous pifo of Chamoy Salsa on the bottom of each glass. Pour the mixture of smooth mango in half of the glasses, add another generous wire of Chamoy, then on top of each with the remaining mixture of frozen mango.
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Garnish with a last wire of Chamoy, a little lime dressing on the chilli pepper, fresh diced mango and a tamarind candy straw. Serve immediately.
- Product: It produces portions of 2 (16 ounces) or 4 (8 ounces)
- Use frozen mango blocks For the best consistency, but you can also use fresh manghi and freeze the pieces in advance.
- Mango nectar: This gives a sweeter and more concentrated flavor and can be found in most of the Hispanic grocery stores or in the juice nave. If you can’t find yourself near you, mango juice is the best substitute.
- Cham Shech: It can be found in most of the Hispanic grocery stores in the international nave of the food of your local or online grocery store. If you can’t find yourself close to you, you can create one of yours using my chamoy sauce recipe.
- Chile lime deasing: Tajín It is the best known brand of this famous Mexican mixture, but there are also other brands. Simply organic It also makes a version that I really love.
Service: 1service | Calories: 83Kcal | Carbohydrates: 21G | Protein: 1G | Fat: 0.4G | Saturated fat: 0.1G | Polynsaturo fat: 0.1G | Monolysatuine fat: 0.1G | Sodium: 7mg | Potassium: 162mg | Fiber: 2G | Sugar: 19G | Vitamin A: 1331Iu | Vitamin C: 42mg | Soccer: 23mg | Iron: 0.4mg
Nutritional information is calculated automatically, so they should be used only as approximation.
This post was originally published in July 2023 and has been updated with new more useful photos and suggestions.
Photography by Ashley McLaughlin.
