Best 7 Mangonadas Recipes

MANGONADA RECIPE (FROZEN MANGONADAS)

Steps:

• Add the frozen mango, water, sugar and lime juice to a blender and blend until smooth.
• Pour a ¼ cup of the chamoy onto a plate and sprinkle ¼ cup of the tajin onto a separate plate.
• Dip the rim of the glass into the chamoy then dip it into the tajin to coat.
• Add a drizzle of the chamoy to the bottom of the cups and drizzle it around the sides of the cups then add some crushed ice.
• Fill the cup halfway with the mango drink, being careful not to mess up the decorations.
• Sprinkle in the diced mango in a layer, pour in some more chamoy and sprinkle in some tajin then fill the rest of the glass with the mango drink.
• Once filled, drizzle on some more chamoy and add a dash of tajin. Then add a few slices of mango to the top along with some lollipop straws and a few pieces of cut up pulparindo candies.
• Repeat the process with the remaining mango drink and serve immediately.

HOW TO MAKE MEXICAN MANGONADAS

Steps:

• Place the tajin in a small dish, rim the glass with lime then dip into the tajin. Next pour some chamoy sauce near the top and swirl it around to coat around the glass and down to the bottom. If you want you can add a little bit of the extra chopped mango to the bottom of the glass.
• Place the mango pieces in the blender along with the ice cubes, water, lime juice. Blend until the ice and mango are completely broken down and you have a slushy consistency.
• Pour the slushy into the prepared glass. If you'd like you can alternate layers of mango, slushy, chamoy then mango again and slushy and chamoy until you reach the top. I like to coat the glass with the chamoy, then just pour in the slushy into the glass then top with chopped mango, chamoy and sprinkle the Tajin over the top. This is all up to you! Serve with a reusable straw, tamarind stick and enjoy!

AUTHENTIC MANGONADA RECIPE

Steps:

• Add the frozen mango, mango nectar, lime juice and ice in a blender.
• Cover and puree on medium speed. Blend until smooth. About 1 minute.
• On two small plates, add some chili lime powder to one and chamoy in the other. Grab your cup, dip the edge on the chamoy, then transfer to the chili lime powder plate.
• Swirl some chamoy on the sides of the cup.
• Pour some Mangonada mixture in the cup, top with fresh mango chunks and sprinkle with chili lime powder. Add more chamoy on top, optional.
• Garnish each glass with a tamarind candy stick and a thick straw or a spoon. Enjoy immediately!

MANGONADA

Steps:

• Place 1 teaspoon chamoy on a plate. Place 1 teaspoon chili-lime seasoning on another plate. Dip rim of glass first in chamoy, then in chili-lime seasoning. Set aside.
• Combine frozen mango, water, and lime juice in a blender; blend until smooth.
• Place 1/2 tablespoon chamoy in the bottom of the glass. Add 1/2 teaspoon chili-lime seasoning and 1/2 of the blended mangoes. Repeat layers and top with diced fresh mango.

MANGONADA

Steps:

• Place 5 cups mango in a blender, reserving the remaining mango. Add the sugar, lime juice and 3/4 cup cold water to the blender, and blend on medium-high speed until puréed. Blend in tequila or rum, if using. Blend in additional water, adding 1/4 cup at a time, until mango mixture reaches the desired consistency.
• Chill mango mixture, covered, in refrigerator until ready to serve. For a colder mangonada, transfer mixture to the freezer until it reaches the consistency of a slushy.
• To serve, pour or scoop about 1/2 cup of mango mixture into each of four 16-ounce glasses. Add about 1/3 cup reserved mango to each glass, followed by 1 1/2 to 2 tablespoons chamoy and a generous sprinkle of Tajín. Repeat with the remaining mango mixture, mango pieces, chamoy and a final sprinkling of Tajín on top. Garnish each glass with a tamarind candy straw, if using, and a spoon. Serve immediately.

MANGONADAS

Steps:

• Arrange 2 1/2 cups of the cubed mango in a single layer on a parchment-lined baking sheet, loosely cover with plastic wrap and freeze until fruit is firm, at least 4 hours and up to 12 hours. Meanwhile, reserve the remaining mango in an airtight container in the refrigerator.
• Transfer the frozen mango to a food processor. Add the sugar, lime juice and 1/2 cup hot water. Process the mixture until completely smooth, stopping to stir with a wooden spoon, and adding up to 1/4 cup more hot water as needed so the consistency is similar to softened sorbet (a few small chunks of mango are fine).
• Put the chamoy on a small plate and the tajín on a second plate. Press the rim of a 12-ounce glass into the chamoy and then into the tajin to coat; repeat with another glass. Divide one-third of the reserved mango chunks between the glasses. Top each with a generous pinch of tajín. Using a small resealable plastic bag with a corner snipped off, squirt some chamoy around the inside of each glass.
• Layer the glasses (in the following order) with a big scoop of mango sorbet, half the remaining mango chunks, a big pinch of tajín, the remaining sorbet, the remaining mango chunks, another big pinch of tajín and a drizzle of chamoy. Serve with a tamarind candy straw.

MANGONADA

Steps:

• Place frozen mango chunks, mango nectar, and ice into a blender and blend until smooth.
• Juice half of lime into each glass then add 1-2 tablespoons of chamoy and 1 teaspoon of tajin to each glass. Swirl the chamoy and lime together and up the side of each glass.
• Pour the frozen mango mixture into each glass and top with fresh diced mango, more chamoy, and a sprinkle of tajin seasoning.
• Serve immediately. We serve these with tamarindo straws.