This homemade mangonada is a bright, refreshing frozen drink made with frozen mango, mango nectar and chamoy—a sweet-tangy Mexican condiment made from dried fruit and lime. It’s simple to prepare and perfect for hot afternoons or backyard gatherings.
The vibrant yellow-orange mango paired with the deep red chamoy creates a beautiful layered drink that tastes as good as it looks. Kids and adults alike enjoy making their own chamoy patterns on the glass before pouring in the blended mango mixture.
Why you’ll love this recipe
Family friendly – sweet, tangy and colorful—kids love it and adults enjoy it too.
Quick and easy – everything goes into the blender and is ready in minutes.
Nutrient boost – mango provides vitamin A and vitamin C, making this a tasty way to enjoy fruit.
Ingredients
- 3 cups frozen mango chunks (about 16 ounces)
- 1½ cups mango nectar (about 12 ounces)
- 1 cup ice
- 2 tablespoons fresh lime juice (or concentrate)
- 2 tablespoons granulated sugar
- 3 tablespoons chamoy sauce, plus extra for drizzling
- 2 tablespoons Tajín seasoning, plus extra for garnish
- Tamarind candy straws (Tarugos) for garnish
- Fresh chopped mango and lime slices for garnish
Instructions
Printable recipe card available below
- Pour about 1 tablespoon of chamoy sauce onto a small plate or shallow bowl. On a separate plate, pour some Tajín seasoning for rimming the glass.
- In a blender, combine frozen mango chunks, mango nectar, ice, lime juice and sugar. Blend until smooth and creamy.
- To prepare the glasses, dip the rims first in the chamoy sauce, then into the Tajín so the rim is coated. Drizzle a little extra chamoy down the inside sides of each glass for a pretty swirl.
- Pour the blended mango mixture into the prepared glasses. Top each drink with chopped fresh mango, a lime slice, a tamarind straw and a sprinkle of Tajín. Serve immediately.
Quick facts
They are essentially the same: a mango-based blended drink finished with chamoy, lime and chile-lime seasoning. You may also hear them called chamangos.
Mango nectar usually includes added water and sugar, while fruit juice is 100% juice. Mango nectar gives a richer texture and flavor for this drink.
Raspados are Mexican shaved ice topped with sweet fruit syrups or purees. Mango raspados can be turned into a mangonada by adding chamoy, Tajín and lime.
Top tips
- Serve immediately after blending for the best texture. If needed, you can hold a finished mangonada in the freezer for up to 30 minutes.
- Alternate layers of mango blend and chamoy in the glass for a striking presentation.
- If you prefer, make your own chamoy and chile-lime seasoning at home for a fresher flavor.
Serving ideas
- Add a shot of high-quality tequila or spiced rum to transform this into an adult cocktail.
- Substitute mango sorbet or mango ice cream for the ice to make a richer, creamier version.
- Serve alongside Mexican or Tex-Mex dishes for a complementary fruity, tangy beverage.
📖 Recipe
Equipment
- Blender
Ingredients
- 3 cups frozen mango pieces (about 16 ounces)
- 1½ cups mango nectar (about 12 ounces)
- 1 cup ice
- 2 tablespoons fresh lime juice
- 2 tablespoons sugar
- 3 tablespoons chamoy sauce, plus extra for drizzling
- 2 tablespoons Tajín seasoning, plus extra for garnish
- Tamarind straws for garnish
- Fresh chopped mango and lime slices for garnish
Instructions
- Pour about 1 tablespoon chamoy into a shallow dish and pour Tajín into a separate dish for rimming glasses.
- Blend frozen mango, mango nectar, ice, lime juice and sugar until smooth.
- Dip glass rims into chamoy, then into Tajín. Drizzle chamoy inside the glass.
- Pour the mango blend into glasses. Garnish with chopped mango, a lime slice, a tamarind straw and a sprinkle of Tajín. Serve immediately.
Notes
- Frozen drinks are best served right away; they can be kept in the freezer for up to 30 minutes if necessary.
- Layer chamoy and mangonada for a decorative look.
Nutrition (per serving)
- Calories: 145 kcal
- Carbohydrates: 37 g
- Protein: 1 g
- Fat: 1 g
- Fiber: 2 g
- Sugar: 35 g
- Vitamin A: 1990 IU
- Vitamin C: 59 mg