Mangonada! (or Chamoyada, Chamango)
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Blended Mexican Mangonada is loaded with a whipped mango sorbet layered with salty Chamoy and Tajin seasoning. Each sip is sweet, salty, tangy, and spicy! So addicting!
The perfect beverage for a hot day!
There’s a Raspado shop on almost every street corner in Texas. So most summer weekends consist of early Saturday dinners with friends so that we can make it to our favorite Raspado truck before they close up for the night. I’m not kidding when I tell you that there’s a line that backs up to the street sometimes. This place is POPULAR.
So I thought, let’s see if I can make a half-decent Mangonada at home! The flavors are almost identical to my local refresqueria and I love that I can add as much Chamoy (or as little as I like!) Its layers of blended mango sorbet with Chamoy in the middle and sprinkled with Tajin to make it sweet, spicy, and salty.
What is Mangonada?
A Mangonada is a traditional Mexican blended beverage that’s sweet, spicy and tangy! Each sip consists of a sweet mango base with layers of salty and spicy Chamoy and Tajin seasoning. Mangonada is also known as Raspado, Chamoyada, and Chamango!
What is the difference between Chamoyada and Mangonada?
It’s just a different name for the same type of blended drink!
What ingredients are in a Mangonada?
- Mangos: I like to use frozen mango chunks for this recipe. Not only does that cut down on the amount of work here, but it also makes sense since we’ll be blending it all up with ice anyway!
- Mango Nectar: You’ll need mango nectar to bend it all together. Some places also use water (and double up on the sugar.) I like to use mango nectar since it makes sense and it gives it the perfect mango flavor boost.
- Lime Juice: Adds tartness to the blended mango sorbet.
- Sugar: The amount of sugar you’ll use just depends on how sweet the mangos and the mango nectar that you’re using are! I usually use about 2 tablespoons, but we also don’t like our drinks/desserts too sweet. Feel free to add more to your liking.
- Ice: Ice helps blend it all together and makes it all sorbet-like.
- Sauces + Toppings: Chamoy is the sauce used to layer between swoops of mango sorbet. Traditionally, you also get tamarind sticks in your drink and either slices or chunks of mango. You’ll also need Tajin (a seasoning blend) if you’d like to sprinkle that on top and to put around the rim of the glasses.
How to make Mangonada at home:
- Prep everything first. Start by making the rim look pretty! This is totally optional, but I like to dip each glass in Chamoy and then dip it in Tajin seasoning. That’s how my local joint serves these!
- Blend and make mango sorbet. Some places make a mango mixture and then pour that over shaved ice. Other places make a mango sorbet using the mangos and the ice. I don’t think there’s a right or wrong answer here but blending it all in one step makes it much easier. Just throw the frozen mango chunks, nectar, lime juice, sugar, and ice into a blender and blend until frosty and almost the consistency of a soft sorbet.
- Pour and serve immediately. Pour a bit more of the Chamoy into each glass, turn it as you pour so that it gets on the inside walls of the glass too. Add just enough mango sorbet to come up about halfway full. Then drizzle with more Chamoy. Finally, load up the cup with mango until full. Top with straws, tamarind candy, and of course, mango chunks or slices. You can also dust with more Tajin or drizzle with more Chamoy!
If you like this recipe, you might also like:
- Frozen Mint Lemonade
- Strawberry Lemonade
- Mixed Berry Agua Frescas
- Peach and Jalapeno Agua Frescas
- Tropical Smoothie Bowl
- PREP: This is optional, but if you want that pretty rim, pour Chamoy into a rimmed plate. Then pour the Tajin seasoning into another plate. Dip the rim of your glass into the Chamoy then in the Tajin until the rim is coated completely.
- BLEND: Add the frozen mangos, 12 ounces of mango nectar, lime juice, sugar, and ice into the blender. The amount of sugar you use will depend on how sweet your mangos are! I usually use about 2 tablespoons. Blend until the mango mixture resembles a soft sorbet. If the mixture gives you trouble, add the remaining 2 ounces of mango nectar and continue blending.
- DECORATE AND SERVE: Pour a bit more chamoy into the bottom and around the inside of the glass. Add enough mango puree to reach about halfway up the cup, add more Chamoy then load up the cup with more mango puree. Top with straws, mango slices/chunks, more tajin, chamoy, and a tamarind candy! Serve immediately.
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