Mangonada

Mangonada is a vibrant yellow frozen mango drink blending frozen mango with mango juice, lime, honey, and ice for a smooth, slushy texture. It’s served like a street-style mango smoothie with a tajín rim, chamoy drizzle, and fresh mango chunks.

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Prep Time 10

Total Time 10

Servings: 2 servings

Course: Drink

Cuisine: Mexican

Calories: 430

Ingredients Method Notes

Ingredients

Mango smoothie base

3 cup frozen mango chunks
1 cup mango juice or nectar
0.25 cup lime juice Use fresh-squeezed if possible.
2 tbsp honey
0.25 cup ice cubes

Glass toppings and garnish

2 tbsp tajín seasoning For rimming the glasses.
2 tbsp Chamoy sauce Drizzle down the inside of each glass.
2 tbsp fresh mango chunks For topping.
2 lime wedges For garnish.
1 Fresh cilantro for garnish Optional but recommended.

Method

Blend the mangonada

Add frozen mango chunks, mango juice (or nectar), lime juice, honey, and ice cubes to a blender. Blend until smooth and slushy, scraping down once if needed for an even texture.

Rim and drizzle

Rim two glasses with tajín seasoning to coat the edge. Press lightly so the rim looks vibrant and evenly speckled.
Drizzle chamoy sauce down the inside of each glass. Add a visible streak so it peeks through when the smoothie is poured.

Assemble and serve

Divide the smoothie between the two glasses. Pour in carefully so the chamoy streaks remain on the inside walls.
Top each glass with fresh mango chunks. Add them right on the surface so they don’t sink.
Insert a straw and garnish with a lime wedge and cilantro. Serve immediately while the condensation forms on the glass.

Notes

For the best slushy texture, blend right after filling the glasses—frozen mango chunks need minimal melting time. Store leftovers in the freezer up to 1 day, then re-blend briefly with 1–2 tbsp ice if needed (no freezer after re-blending). For a lower-sugar option, swap honey with agave nectar or omit and use extra mango juice/nectar for sweetness.