I’ve perfected a fifteen-minute Mangonada Recipe that combines ripe mango, chamoy, and a touch of chili into a bright Mexican fruit juice.

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I make this mangonada whenever summer hits and I’m running out the door. It’s quick, messy, bright and kinda addictive.

Ripe mangoes get the starring role, but the real trick is a ribbon of chamoy sauce that sneaks sweet, salty and spicy into every sip. I don’t spend forever and usually end up with sticky fingers and a grin.

If you like my Mangonada Recipe posts or the old How To Make Mexican Fruit Cups write ups you’ll want to try this one. It tastes like a street cart memory and also feels like a small, defiant treat.

Ingredients

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Juicy and sweet, high in vitamin C and fiber, gives the drink it’s tropical sweetness.
Pure simple carbs, adds sweetness fast, not much nutrition so use sparingly.
Bright citrus tang, loads of vitamin C, cuts sweetness and adds zesty zip.
Sweet spicy umami condiment, tangy and salty, brings that addictive Mexican flavor.
Chili lime powder, salty and tart, low calories, amps the spicy sour kick.
Tart sweet earthy taste, good for tang, often high in sugar though.
Adds icy texture and chill, dilutes sweetness, zero calories and hydrating.

Ingredient Quantities

3 large ripe mangoes (about 4 cups mango flesh) or 4 cups frozen mango chunks

3 tablespoons granulated sugar

1/4 cup fresh lime juice (about 2 limes)

2 cups ice cubes

1/3 cup chamoy sauce

2 tablespoons Tajín chile lime seasoning

2 tamarind candy sticks or 2 tablespoons tamarind paste

Pinch of salt

How to Make this

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1. Peel and chop 3 ripe mangos to make about 4 cups mango flesh, or grab 4 cups frozen mango chunks and let them sit 5 minutes to soften a bit; reserve a few chunks for texture if you like.

2. If using tamarind candy sticks, chop them small and dissolve in 1 tablespoon warm water to make a thick tamarind slurry; if using tamarind paste, measure 2 tablespoons and stir it thin with a little water so it blends easy.

3. In a blender combine the mango, 3 tablespoons granulated sugar, 1 4th cup fresh lime juice, a pinch of salt, the tamarind slurry or paste, and 2 cups ice; pulse until smooth and slushy. Taste and add a bit more sugar or lime if it needs balance.

4. If the mix is too thin add more ice or some frozen mango, if too thick add a splash of cold water or more lime for zing.

5. Pour about 1 to 2 tablespoons chamoy sauce on a small plate, and spread a thin line inside each glass by tilting and rotating the glass so you get pretty streaks; then dip the rim into 2 tablespoons Tajín seasoning so the rim is coated.

6. Spoon or pour the mango slush into the prepared glasses, leaving room at the top for a final drizzle.

7. Drizzle more chamoy over the top, sprinkle with extra Tajín, and nestle a tamarind candy stick as a stirrer; if you used paste, you can also drizzle a little extra tamarind on top for more tang.

8. Serve immediately with a straw and napkins because it can get messy, and enjoy right away for best icy texture.

Equipment Needed

1. Sharp chef’s knife, for peeling and chopping the mangoes
2. Sturdy cutting board, big enough to work 3 large mangoes on
3. Blender, a good one that can crush ice or you’ll get big chunks
4. Measuring cups and spoons, especially 1/4 cup and tablespoons
5. Citrus juicer or hand reamer, for that 1/4 cup lime juice
6. Small bowl and spoon, to stir/dissolve the tamarind slurry
7. Small plate or shallow dish, to spread chamoy and dip the rims in Tajín
8. Serving glasses plus straws and napkins, and a spoon or small ladle to fill them

FAQ

Q: Can I use frozen mango instead of fresh? A: Yes, frozen mango works great and actually gives a thicker slush. Use about 4 cups and reduce ice if it blends too icy.

Q: How do I make tamarind syrup from candy sticks? A: Chop the sticks, stir them in 1/4 cup hot water with a tablespoon of sugar until they dissolve, strain if you want it smooth.

Q: My mangonada is too sweet or too tart, how do I fix it? A: If too sweet add a little lime juice, if too tart add a touch more sugar or honey and blend again.

Q: Can I make this alcohol free or add alcohol? A: It is naturally alcohol free. For a boozy version add a splash of tequila or mezcal right into the blender, about 1 ounce per serving.

Q: How should I store leftovers? A: Store mango puree in an airtight container in the freezer for up to 1 month. Thaw slightly then re-blend with a few ice cubes before serving.

Homemade Mangonada Recipe Substitutions and Variations

Mangoes: swap with ripe peaches or nectarines (about 4 cups), or papaya for a milder tropical flavor, or drained canned mango chunks if fresh isnt available
Granulated sugar: use honey or agave syrup (start with ~2 tbsp and taste), or simple syrup (1:1 sugar and water) if you want it to blend smoother
Chamoy sauce: use ready tamarind sauce, or make a quick stand‑in by stirring apricot or plum jam with lime juice and a few drops of hot sauce for that sweet tangy spicy vibe
Tajín: replace with a mix of chili powder + lime zest + pinch of salt, or just cayenne + salt if you want more straight up heat

Pro Tips

1) Use frozen mango for texture, not just convenience. Freeze some extra mango chunks ahead of time so the slush stays thick and frosty longer. If you like little bits of fruit, toss a couple reserve chunks in at the end so you get chew, otherwise everything turns into one smooth drink.

2) Tamarind candy needs to be softened first or it will clump. Chop it fine, dissolve in warm water and press through a fork or a tiny sieve if it’s stringy, that’ll keep your blender from getting sticky. Tamarind paste works too but thin it well so it blends evenly.

3) Warm the chamoy a bit to make it runnier before streaking the glass, it gives prettier swirls and makes the Tajín stick better. If the rim won’t pick up the seasoning try patting the chamoy on with a spoon instead of dipping, less mess and more control.

4) Keep everything cold and blend in short pulses so the ice doesn’t melt into water. If the mix gets too thin, add frozen mango not more ice, ice waters it down. Taste as you go, lime sharpness changes with different mangoes so tweak sugar or lime little by little until it sings.

Homemade Mangonada Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’ve perfected a fifteen-minute Mangonada Recipe that combines ripe mango, chamoy, and a touch of chili into a bright Mexican fruit juice.

Servings

servings

Calories

210

kcal

Equipment: 1. Sharp chef’s knife, for peeling and chopping the mangoes
2. Sturdy cutting board, big enough to work 3 large mangoes on
3. Blender, a good one that can crush ice or you’ll get big chunks
4. Measuring cups and spoons, especially 1/4 cup and tablespoons
5. Citrus juicer or hand reamer, for that 1/4 cup lime juice
6. Small bowl and spoon, to stir/dissolve the tamarind slurry
7. Small plate or shallow dish, to spread chamoy and dip the rims in Tajín
8. Serving glasses plus straws and napkins, and a spoon or small ladle to fill them

Ingredients

3 large ripe mangoes (about 4 cups mango flesh) or 4 cups frozen mango chunks
3 tablespoons granulated sugar
1/4 cup fresh lime juice (about 2 limes)
2 cups ice cubes
1/3 cup chamoy sauce
2 tablespoons Tajín chile lime seasoning
2 tamarind candy sticks or 2 tablespoons tamarind paste
Pinch of salt

Directions

Peel and chop 3 ripe mangos to make about 4 cups mango flesh, or grab 4 cups frozen mango chunks and let them sit 5 minutes to soften a bit; reserve a few chunks for texture if you like.
If using tamarind candy sticks, chop them small and dissolve in 1 tablespoon warm water to make a thick tamarind slurry; if using tamarind paste, measure 2 tablespoons and stir it thin with a little water so it blends easy.
In a blender combine the mango, 3 tablespoons granulated sugar, 1 4th cup fresh lime juice, a pinch of salt, the tamarind slurry or paste, and 2 cups ice; pulse until smooth and slushy. Taste and add a bit more sugar or lime if it needs balance.
If the mix is too thin add more ice or some frozen mango, if too thick add a splash of cold water or more lime for zing.
Pour about 1 to 2 tablespoons chamoy sauce on a small plate, and spread a thin line inside each glass by tilting and rotating the glass so you get pretty streaks; then dip the rim into 2 tablespoons Tajín seasoning so the rim is coated.
Spoon or pour the mango slush into the prepared glasses, leaving room at the top for a final drizzle.
Drizzle more chamoy over the top, sprinkle with extra Tajín, and nestle a tamarind candy stick as a stirrer; if you used paste, you can also drizzle a little extra tamarind on top for more tang.
Serve immediately with a straw and napkins because it can get messy, and enjoy right away for best icy texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.