Mangonada Recipe

Frozen mango chunks: These provide the base for the mangonada, giving it a thick and icy texture.

Mango nectar: This adds sweetness and enhances the mango flavor in the drink.

Chamoy: A tangy and spicy condiment that adds a unique flavor profile to the mangonada.

Tajin: A chili-lime seasoning that adds a spicy and tangy kick to the drink.

Lime juice: Freshly squeezed lime juice adds a zesty and refreshing element.

Fresh mango slices: These are used for garnish, adding a fresh and vibrant touch to the drink.

When blending the frozen mango chunks and mango nectar, start on a lower speed to break down the chunks, then gradually increase to high speed for a smoother consistency. This ensures a velvety texture without overworking your blender.

• frozen mango chunks - Substitute with frozen peach chunks: Peaches have a similar texture and sweetness, making them a good alternative.

• mango nectar - Substitute with pineapple juice: Pineapple juice provides a tropical flavor that complements the other ingredients well.

• chamoy - Substitute with tamarind paste mixed with hot sauce: Tamarind paste offers a tangy flavor similar to chamoy, and adding hot sauce can replicate the spicy kick.

• tajin - Substitute with chili powder mixed with lime zest: This combination mimics the spicy and citrusy notes of tajin.

• fresh lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and freshness.

• fresh mango slices - Substitute with fresh peach slices: Fresh peaches have a comparable texture and sweetness, making them a suitable garnish.

• To store your mangonada in the refrigerator, pour any leftover mango mixture into an airtight container. It will stay fresh for up to 2 days.
• If you want to keep your mangonada for a longer period, freezing is the way to go. Pour the mango mixture into ice cube trays and freeze until solid. Once frozen, transfer the cubes to a freezer-safe bag or container. This method will keep your mangonada fresh for up to 3 months.
• When you're ready to enjoy your frozen mangonada, simply blend the frozen cubes with a splash of mango nectar until smooth. You can also add a bit of lime juice to enhance the flavor.
• For the best texture, avoid freezing the chamoy and tajin. Instead, store them separately in the refrigerator. When you're ready to serve, coat the glasses with chamoy and sprinkle tajin on top as per the original recipe.
• If you have leftover fresh mango slices used for garnish, store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days.

• If you have leftover mangonada, it's best to enjoy it as a refreshing frozen treat rather than reheating it. However, if you must reheat, follow these steps:

  • Place the mangonada in the refrigerator for a few hours to allow it to thaw slightly. This will make it easier to blend again.
  • Once partially thawed, pour the mixture back into a blender and blend until smooth. This will help restore the creamy texture.
  • If the mixture is too thick, add a splash of mango nectar or lime juice to achieve the desired consistency.
  • Pour the blended mixture into glasses, and drizzle with chamoy and sprinkle with tajin as per the original recipe.
  • Garnish with fresh mango slices before serving.

• Alternatively, you can enjoy the leftover mangonada as a slushy treat:

  • Let the mangonada sit at room temperature for about 10-15 minutes to soften slightly.
  • Use a spoon to scrape and mix the semi-frozen mango chunks and chamoy together, creating a slushy texture.
  • Serve immediately with a sprinkle of tajin and fresh mango slices for garnish.

• Blender: To blend the frozen mango chunks and mango nectar until smooth.

• Citrus juicer: To extract fresh lime juice efficiently.

• Measuring cups: To measure the frozen mango chunks and mango nectar accurately.

• Measuring spoons: To measure the chamoy and tajin precisely.

• Glasses: To serve the mangonada and coat the sides with chamoy.

• Knife: To slice the fresh mango for garnish.

• Cutting board: To provide a safe surface for slicing the fresh mango.

Use pre-cut frozen mango: Save time by using frozen mango chunks instead of cutting fresh mangoes.

Pre-mix ingredients: Combine mango nectar and lime juice ahead of time to streamline the blending process.

Ready-made chamoy: Opt for store-bought chamoy to avoid making it from scratch.

Batch preparation: Make a large batch of the mango mixture and store it in the freezer for future use.

Quick garnish: Use pre-sliced fresh mango slices for a fast and easy garnish.