Mangonada
This thick, slushy mangonada layers a frozen mango base with chamoy, Tajín, and tamarind candy for a sweet, spicy, tangy Mexican street-style treat that hits every flavor at once. It comes together in 15 minutes in a blender and tastes just like the ones from your favorite paletería!
Equipment
Ingredients
For the Mango Base:
- 4 cups frozen mango chunks
- 1 cup mango nectar or juice
- 1 tbsp fresh lime juice
- 2 tbsp sugar or agave, to taste
For Assembly:
- Tajín, for layering and topping
- 2 tamarind candy straws, Pulparindo or similar
- Extra chamoy, for layering
- Fresh mango chunks, for topping
Instructions
- Add the frozen mango chunks, mango nectar, lime juice, and sugar to a blender and blend until thick, smooth, and slushy. The consistency should be between a sorbet and a thick smoothie — not watery. If it looks too thin, add more frozen mango. If it’s too thick, add a splash more mango nectar and blend again.
- Layer the mango mixture, Tajín, and chamoy into the glass, alternating between the three until you reach the top. Top with fresh mango chunks, a generous dusting of Tajín, and a tamarind candy straw standing upright.
- Serve immediately while the mango is still frozen and slushy.
Notes
- Use frozen mango straight from the freezer, partially thawed mango won’t give you the thick slushy texture this drink depends on.
- Layer the chamoy and Tajín as you build the glass rather than just topping it. That way every sip has all the flavors instead of just the first and last.
- Taste the mango base before assembling. Chamoy is already very sweet, so you may not need much added sugar depending on your mango and nectar.
- Serve immediately. This doesn’t hold well, the frozen mango melts fast and the slushy texture is the whole point.
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