The Best Mangonada Recipe (Frozen Mango Margarita)
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.
Servings 2
Equipment
Ingredients
- 3 cups frozen mango
- 3 ounces tequila blanco or repesado see notes
- 1 ounce triple sec see notes
- ½ cup coconut water see notes
- 2 limes juiced
- 1 ½ 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.
