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Mangonada

Mangonada is a vibrant yellow frozen mango drink made by blending frozen mango chunks with mango juice, lime juice, honey, and ice for a smooth, slushy texture. It’s finished with a tajín rim, chamoy drizzle, and fresh mango chunks for a bold sweet-tangy sip.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Drink
Cuisine: Mexican
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Mangonada base and toppings
  • 3 cup frozen mango chunks
  • 1 cup mango juice or nectar
  • 0.25 cup lime juice
  • 2 tbsp honey
  • 0.25 cup ice cubes
  • 2 tbsp tajín seasoning
  • 2 tbsp Chamoy sauce
  • 2 tbsp fresh mango chunks
  • 2 lime wedges
  • 1 Fresh cilantro for garnish

Equipment

  • 1 stand mixer

Method
 

Blend the smoothie
  1. Combine frozen mango chunks, mango juice or nectar, lime juice, honey, and ice cubes in a blender, then blend until smooth and slushy (no heat, about 30–60 seconds).
Rim and drizzle
  1. Rim two glasses with tajín seasoning, using a light pressure so the coating sticks to the rim (no cooking).
  2. Drizzle chamoy sauce down the inside of each glass so it leaves streaks for a tangy, sweet finish.
Assemble and serve
  1. Divide the smoothie between the two glasses and top each with fresh mango chunks.
  2. Insert a straw into each glass and garnish with a lime wedge and fresh cilantro.
  3. Serve immediately so the smoothie stays icy and slushy with condensation on the glass.

Notes

For a thicker, frosty mangonada, use extra-frozen mango chunks and blend briefly in short pulses until slushy. Store any leftovers in a covered container in the freezer for up to 24 hours, then stir and re-blend for the best texture (freezing may further harden). For a dairy-free option, keep it as written since the recipe is naturally dairy-free; swap honey for agave if you want a vegan-friendly sweetener.