Mangonada (Frozen Mango Chamoy Drink)
This is the homemade mangonada you've been looking for. Made with frozen mango and homemade chamoy, it's creamy like sorbet, sweet and spicy, and ready in about 10 minutes. Perfect for hot summer days, BBQs, or anytime you're craving something cold and a little bit spicy.
4 servings
Calories: 487kcal
Ingredients
Instructions
- Let the frozen mango sit out about 5 minutes so your blender doesn't struggle. Blend until smooth and creamy, like sorbet. If the blender needs help, add a splash of lime juice or water.
- Taste and adjust. More lime if it needs acidity, a touch of agave if the mango isn't very sweet.
- Spread chamoy and chile powder on the inside walls of your cup. Add a layer of blended mango, more chamoy, chopped spicy mango, a pinch of chile powder, a pinch of salt, and a squeeze of lime.
- Repeat the layers. Serve with a tamarind straw and a spoon.
Notes
- Make ahead: Blend all the mango and store in airtight containers in the freezer for up to 2 months. Don't add chamoy or toppings until you're ready to serve. Pull out 5 minutes early to soften.
- Variations: Spiked mangonada. Add 1/2 to 3/4 cup blanco tequila per 8 cups frozen mango when blending. Mezcal and vodka work too. Don't add too much or it won't freeze properly.
- Strawberry mangonada. Swap half the mango for frozen strawberries. Gorgeous color and the flavor with chamoy is amazing.
- Tamarind mangonada. Add 2 tablespoons tamarind paste when blending. The sweet-tart flavor is next level.
- Mangonada bar. Blend all the mango at once, keep in a pitcher. Set out all the toppings and let everyone build their own.
Nutrition
Serving: 1serving | Calories: 487kcal | Carbohydrates: 122g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 31mg | Potassium: 638mg | Fiber: 7g | Sugar: 99g | Vitamin A: 3574IU | Vitamin C: 135mg | Calcium: 57mg | Iron: 1mg