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Mangonada

Mangonada is a vibrant yellow mango smoothie blended icy-smooth and slushy, then served with a tajín rim and chamoy drizzle. This Mexican frozen mango drink is topped with fresh mango chunks and citrus for bright, tangy flavor.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Drink
Cuisine: Mexican
Calories: 420
Ingredients Method Notes

Ingredients
  

Mangonada
  • 3 cup frozen mango chunks
  • 1 cup mango juice or nectar Use as written; either works.
  • 0.25 cup lime juice
  • 2 tbsp honey
  • 0.25 cup ice cubes
  • 2 tbsp tajín seasoning For rimming the glasses.
  • 2 tbsp Chamoy sauce Drizzled inside each glass.
  • 2 tbsp fresh mango chunks For topping.
  • 2 lime wedges One per glass.
  • 1 Fresh cilantro for garnish Optional, for serving.

Method
 

Blend the mango smoothie
  1. Add frozen mango chunks, mango juice or nectar, lime juice, honey, and ice cubes to a blender, then blend until smooth and slushy.
Prepare the glasses
  1. Rim two glasses with tajín seasoning so a bright coating clings to the rim.
  2. Drizzle chamoy sauce down the inside of each glass so it streaks as it cools against the glass.
Assemble and serve
  1. Divide the smoothie between the two glasses, filling tall glasses so condensation forms as it’s served.
  2. Top each glass with fresh mango chunks for visible pops of fruit.
  3. Insert a straw and garnish each with a lime wedge and fresh cilantro, then serve immediately while slushy.

Notes

For the smoothest, most slushy texture, blend right after you add the ice and use very cold frozen mango. Store leftovers covered in the freezer up to 1 day; for best results, re-blend briefly with 1–2 tbsp cold ice water. For a dairy-free option, this recipe already is dairy-free—if you want less sugar, use maple syrup or agave in the same amount instead of honey.