Mangonada Mexican Mango Chamoy (Printer-Friendly)
A sweet, tangy Mexican mango drink swirled with chamoy and Tajín. Fresh, fruity, chilled for ultimate refreshment.
# What You’ll Need to Cook:
→ Slush Base
01 -
300 g frozen mango chunks
02 -
120 ml mango nectar
03 -
30 ml freshly squeezed lime juice
04 -
120 g ice cubes
→ Garnish & Assembly
05 -
40 g chamoy sauce
06 -
10 g Tajín seasoning
07 -
1 small fresh mango, diced (approx. 120 g)
08 -
2 tamarind candy straws (optional)
# Steps to Prepare:
01 -
Combine frozen mango, mango nectar, lime juice, and ice in a blender. Blend until completely smooth and slushy.
02 -
Pour chamoy onto a shallow plate. Dip the rims of two serving glasses in chamoy, then coat with Tajín seasoning for a tangy, spicy rim. Set aside to air-dry briefly.
03 -
Drizzle additional chamoy inside each glass. Pour mango slush into prepared glasses. Add diced fresh mango and lightly dust with extra Tajín.
04 -
Insert a tamarind candy straw in each glass if desired and serve immediately.
# Extra Cooking Tips:
01 -
For a sweeter variation, substitute Tajín with Miguelito chili powder or add extra mango nectar.
02 -
To create an alcoholic version, mix 30–45 ml tequila or rum into the mango slush before blending.
03 -
Freeze diced mango in advance for smoother blending and a colder drink.