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Mangonada

Mangonada is a vibrant yellow frozen mango smoothie blended until smooth and slushy, then dressed with a tajín rim and chamoy drizzle. This Mexican drink finishes with fresh mango chunks, lime, and cilantro for a bright, tangy bite.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Drink
Cuisine: Mexican
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 cup frozen mango chunks
  • 1 cup mango juice or nectar
  • 0.25 cup lime juice
  • 2 tbsp honey
  • 0.25 cup ice cubes
  • 2 tbsp tajín seasoning
  • 2 tbsp Chamoy sauce
  • 2 tbsp fresh mango chunks
  • 2 lime wedges
  • 1 fresh cilantro for garnish

Equipment

  • 1 stand mixer

Method
 

Blend the smoothie
  1. Add frozen mango chunks, mango juice or nectar, lime juice, honey, and ice cubes to a blender and blend until smooth and slushy.
  2. Stop blending once the texture is thick like a granita and pourable, with no large mango pieces.
Assemble and serve
  1. Rim two glasses with tajín seasoning so the spice coats the glass edges evenly.
  2. Drizzle chamoy sauce down the inside of each glass.
  3. Divide the smoothie between the two glasses and top each with fresh mango chunks.
  4. Insert a straw into each glass and garnish with a lime wedge and fresh cilantro, then serve immediately.

Notes

For the smoothest slushy texture, use very cold frozen mango and blend in short bursts if your blender struggles. Serve right away for the best contrast between the cold smoothie, crunchy tajín rim, and juicy mango chunks. Refrigerate leftovers up to 1 day (it will loosen); freeze not recommended for topping quality. For a less-sweet version, swap honey with agave nectar or omit for a more tart mango-lime flavor.