Here is how to make the best mangonada recipe (frozen mango margarita!) It's made with frozen mango, coconut water, layered with chamoy sauce, and topped off with chili-lime seasoning.
I love a mangonada so darn much, and I came across them at a nearby Mexican spot. On their menu, they were listed as "chamoyadas" so I ordered one.
Creamy? Check.
Sweet heaven? Absolutely.
It didn't have any alcohol in it, but I knew I wanted to revamp at home with some tequila as soon as I took my first sip.
But what is a mangonada? And why am I raging about it? You ready to get hooked?
What are mangonadas and where did they come from?
Mangonadas come from neighbor, Mexico. They are also known as chamangos and chamoyadas.
The drinks are basically frozen mango smoothies swirled with chamoy (a pickled, spiced fruit paste) and sprinkled with Tajín.
You can make it alcoholic which is reminiscent of a frozen margarita or simply add more coconut water instead of the tequila to keep it non-alcoholic.
I'm clearing all my bases here! 😉
Why you'll love this recipe
It's just so delicious. I've made a lot of frozen cocktails in my day, and this one is at the top of my list.
It tastes like summer, but I really enjoy these year round.
What I love doing is batch making them, and I'll throw them into ice molds and keep them in an airtight container in the freezer.
When I want one, I pop the frozen mangonada cubes into a blender and whirl away.
That way, I do not need to wait until mangos are in season to enjoy this drink whenever I want to.
What are the ingredients for a mangonada?
I love the simplicity of this cocktail, yet it tastes so elevated.
What's really awesome is that you can make it alcohol-free by simply omitting the tequila and adding equal amounts of coconut water instead.
Frozen Mango: You'll need to use frozen mango chunks. The texture is amazing, and the drink will not separate like it would if you use ice cubes.
Tequila: I strongly recommend using a tequila blanco or reposado.
Triple Sec: My favorite is Cointreau, and I haven't tried making frozen margaritas with any other kind of triple sec.
Coconut Water: I recommend getting one that is plain with nothing else added to it.
Lime Juice: Always use fresh citrus juice in cocktails. Anything that's preserved doesn't taste very good and will often have a funny after taste.
Simple Syrup: You can use any simple syrup or agave nectar instead.
I have actually been obsessing over this Chamoy sauce. Ever since discovering it at our local Mexican market, it has become a staple in our pantry.
It is a widely used Mexican condiment. Sweet and spicy- sign me up.
What is it made out of? Sweet dried apricots, spicy chile de arbol, salty Tajín seasoning, and some sour hibiscus flowers.
So, what else can it be used for besides in this mangonada?
Typically, it can be for drizzling over fresh fruit like mangos (of course), jicama, watermelon, and/or avocado. Yum!
I feel like it would be delicious over fried eggs or scrambled eggs, too.
How to make a frozen mangonada
Pour Chamoy onto a small plate and rim two glasses with it. Pour Tajín onto another small plate and coat each with it. Set aside.
Add the rest of the ingredients to the blender pitcher, and blend on high until smooth and creamy throughout.
Pour frozen cocktails into the glasses, layering with Chamoy sauce between a few layers.
Top off with fresh diced mango and extra Tajín sprinkled on top. Enjoy right away.
Love this cocktail recipe? Be sure to check out these other drinks:
Frozen Palomas with Watermelon
The Best Frozen Coconut Margaritas
The Best Mangonada Recipe (Frozen Mango Margarita)
Equipment
Ingredients
- 3 cups frozen mango
- 3 ounces tequila blanco or repesado see notes
- 1 ounce triple sec see notes
- 1/2 cup coconut water see notes
- 2 limes juiced
- 1 1/2 tablespoons simple syrup or agave sweetener
- Chamoy for layering and garnish *see notes*
- Tajín for garnish
Instructions
- Pour Chamoy onto a small plate and rim two glasses with it. Pour Tajín onto another small plate and coat each with it. Set aside.
- Add the rest of the ingredients to the blender pitcher, and blend on high until smooth and creamy throughout.
- Pour frozen cocktails into the glasses, layering with Chamoy sauce between a few layers. Top off with fresh diced mango and extra Tajín sprinkled on top. Enjoy right away.
Notes
- Tequila: Use blanco or repesado because otherwise, it will be too overpowering for this recipe if is it aged.
- Triple Sec: Use Cointreau- that is my favorite for this recipe.
- Coconut water: You can use extra coconut water instead of tequila to make this alcohol-free.
- Simple syrup: You can use agave instead of simple syrup or even honey.
- Lime juice: Always use fresh citrus juice.
- Chamoy: This can be found at Mexican markets or online.
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
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