Mangonada (Mexican Frozen Mango Drink) | CookOS

Mangonada

Name: Mangonada (Mexican Frozen Mango Drink)
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 32 oz frozen mango chunks; 30 oz mango pulp or nectar; 2 limes, juiced; 1/2 cup chamoy sauce, or to taste; 2 tbsp Tajín seasoning, or to taste; Tamarind candy sticks, for serving (optional)

Mangonada is a vibrant Mexican frozen mango drink that layers blended mango with chamoy sauce and Tajín seasoning for a perfect balance of sweet, tangy, and spicy flavors.

🌍Mexican 🏷️Mangonada 🏷️Mango 🏷️Chamoy 🏷️Tajin 🏷️Frozen drink Smoothie

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Total

5 min

Servings

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok · by thegoldenbalance

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Ingredients

32 oz frozen mango chunks
30 oz mango pulp or nectar
2 limes, juiced
1/2 cup chamoy sauce, or to taste
2 tbsp Tajín seasoning, or to taste
Tamarind candy sticks, for serving (optional)optional

6 Ingredients

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Instructions

1
In a large blender, combine the frozen mango chunks, mango pulp, and the juice of two limes.
2
Blend the mixture until it is smooth and has a thick, sorbet-like consistency.
3
Take a large pitcher and drizzle chamoy sauce on the bottom and along the inside walls.
4
Pour about half of the blended mango mixture into the pitcher.
5
Add another layer of chamoy sauce on top of the mango mixture, followed by a sprinkle of Tajín seasoning.
6
Pour the remaining mango mixture into the pitcher to create the next layer.
7
Finish by topping the mangonada with a generous amount of chamoy sauce and a final heavy sprinkle of Tajín seasoning.
8
Serve immediately, optionally with a tamarind candy stick for stirring.

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Tips & Notes

Pro tips

Use frozen mango chunks straight from the freezer without thawing for the thickest, slushiest consistency.
Rim the glass with Tajín before pouring for a signature spicy-salty edge that hits first.
Taste chamoy sauce amount before serving—brands vary in saltiness and intensity; add gradually.
Blend only until thick and slushy; over-blending creates a thin, icy texture instead of creamy-frozen.

Substitutions

Mango pulp/nectar → fresh mango juice (may need less liquid; reduce to 20 oz)
Chamoy sauce → tamarind paste + sugar + lime juice (1:1 ratio by weight)
Tajín → chili powder + lime zest + sea salt (equal parts)
Tamarind candy sticks → gummy candy or lime hard candy (optional garnish)

Storage & make-ahead

Mangonada is best served immediately after blending. Store pre-blended mixture in an airtight container in the freezer for up to 2 days; re-blend before serving.