Mangonada Recipes

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AUTHENTIC MANGONADA RECIPE



Authentic Mangonada Recipe image

This Mangonada is a treat you definitely need in your life! The main ingredients are mangoes, some chamoy, mango nectar and a little lime. Mangonadas is such a quick and easy fun cold drink to throw together for parties, friends and family, or just a quiet afternoon at home. So delicious, easy, fresh, and fun!

Provided by Ana Frias

Categories     Appetizers & snacks     Dessert

Time 10m

Number Of Ingredients 8

16 oz frozen mangos
1 cup mango nectar or juice
2 tablespoons fresh lime juice (About 1 large lime)
1 cup ice
chili lime seasoning
chamoy
1 fresh mango (cut into small chunks for topping)
Tamarindo candy straws ((aka Tarugos))

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!

Nutrition Facts : ServingSize 12 oz, Calories 190 kcal, Carbohydrate 43 g, Protein 1 g, Sodium 233 mg, Fiber 3 g, Sugar 35 g

MANGONADA



Mangonada image

When the summer sun screams across Mexico's city streets and sandy beaches, mangonadas come to the rescue. Also called chamangos, they can be made with any combination of mango sorbet, chopped fresh mango or mango purée, and may or may not be spiked, but they'll always contain the salty, spicy and tangy flavors of Tajín and chamoy. Tajín, a chile-lime salt, is a delicious addition to sweet and savory foods alike. Its sister condiment, chamoy, is traditionally made from fermented fruit, salt, sugar and chiles. Depending on your location, you can find Tajín, chamoy and tamarind straws - their sour, chewy coating adds an extra tickle of tartness - at supermarkets or Latin American grocers; all three are available online.

Provided by Daniela Galarza

Categories     snack, non-alcoholic drinks, shakes and smoothies

Time 15m

Yield 4 servings

Number Of Ingredients 8

5 large ripe mangoes (about 15 ounces each), peeled, pitted and cut into 1/2-inch pieces (about 8 cups), or 2 1/2 pounds frozen mango, defrosted
1/4 cup granulated sugar, or to taste
1/4 cup fresh lime juice (from 2 fresh limes)
1 1/2 cups cold water, or as needed
3/4 cup silver tequila or rum (optional)
3/4 to 1 cup chamoy
Tajín, to taste
4 tamarind candy straws (optional)

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



Mangonadas image

Perhaps you've journeyed past street vendors selling Mexican sliced mangos, their juicy flesh flecked with the deep red chile-lime-sea salt seasoning called tajin. Here those sweet, tangy flavors are transformed into mangonadas. Although you can find many variations on this classic recipe, the drink is typically made with chamoy, a mouth-puckering sauce made from pickled fruit. Look for it, along with tajin and tamarind candy straws, at Mexican markets or online. Our version of the drink is frozen and luscious, just what's called for on a hot summer day.

Provided by Food Network Kitchen

Categories     beverage

Time 4h20m

Yield 2 drinks

Number Of Ingredients 6

3 very ripe mangoes, peeled, pitted and cubed
2 tablespoons sugar
2 limes, juiced (about 1/4 cup juice)
2 tablespoons chamoy, plus more for serving
2 tablespoons tajín, plus more for serving
2 tamarind candy straws, for serving

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.

OUR BEST AUTHENTIC MANGONADA RECIPE



Our BEST Authentic Mangonada Recipe image

When the weather starts warming up and you need something cool and refreshing, a mangonada is the answer. This cool treat will have the consistency of a smoothie but it will taste like an exotic dessert. The perfect combo to mix things up this summer!

Provided by Cassie Marshall

Categories     Dessert     Drinks     Snack

Time 24m

Number Of Ingredients 8

16 oz frozen mangos (freeze fresh mango pieces for best results)
16 oz mango nectar
2 tablespoons lime juice
chili lime powder
chamoy
1 cup ice
1 fresh mango
Tamarindo candy straws

Steps:

  • Blend
  • Throw the frozen mango, lime juice, and mango nectar into your blender
  • Prepare cup
  • Grab two small plates, add some chamoy to one plate and some chili lime powder to the other. Take your cup and dip the lid of it into the chamoy first, then into the chili lime powder. If you only want a little, dip a small amount. If you want more, smear some chamoy on a bigger portion of the lid and then sprinkle chili lime powder on top.
  • Swirl some of the chamoy on the inside of the cup in fun patterns and on the bottom of the cup.
  • To Serve
  • Pour your blended mangonada mixture into the cup till it reaches about 1/2 inch below the top. Pour some mango chunks on top and then sprinkle the top with some more chili lime seasoning. You can even pour some more chamoy on the top of the drink.
  • Garnish with your tamarind candy stick or a thick straw if you do not have one. You could also serve it with a spoon and a straw.

Nutrition Facts : Calories 245 kcal, ServingSize 1 serving

MANGONADA



Mangonada image

Mangonadas are similar to smoothies. They are sweet, salty, tart, and fruity. A definite cool-down drink for those hot summer days. And a great way to use up fresh ripe mangos.

Provided by Yoly

Time 15m

Yield 1

Number Of Ingredients 8

1 teaspoon chamoy (Mexican chili fruit condiment)
1 teaspoon chili-lime seasoning (such as Tajin®)
1 cup Mango chunks, frozen
¾ cup water
½ medium lime, juiced
1 tablespoon chamoy (Mexican chili fruit condiment)
1 teaspoon chili-lime seasoning (such as Tajin®)
2 tablespoons diced fresh mango

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.

Nutrition Facts : Calories 147.3 calories, Carbohydrate 37.7 g, Fat 1.2 g, Fiber 5.6 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 916.3 mg, Sugar 29.4 g

MANGONADA



Mangonada image

Make and share this Mangonada recipe from Food.com.

Provided by Lacy S.

Categories     Tropical Fruits

Time 15m

Yield 32 ounces, 2 serving(s)

Number Of Ingredients 7

2 cups mangoes, frozen chunks
1 1/2 cups mango nectar
2 cups ice cubes
1 mango, peeled and diced
1 lime, halved
4 tablespoons apricot chili sauce (chamoy)
2 teaspoons tajin seasoning

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.

Nutrition Facts : Calories 245.3, Fat 1.4, SaturatedFat 0.3, Sodium 467.8, Carbohydrate 60.2, Fiber 8.3, Sugar 49.6, Protein 3.8

MANGONADA JELL-O® SHOTS



Mangonada Jell-O® Shots image

If you like the popular Mexican treat, you will love these! Tastes like a mango margarita in jelly form.

Provided by MamaGee805

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h20m

Yield 20

Number Of Ingredients 8

¼ cup water
2 (.25 ounce) packages unflavored gelatin
2 cups mango puree
½ cup white sugar
1 tablespoon lemon juice
1 cup vodka
1 teaspoon chamoy sauce, or to taste
1 teaspoon chile-lime seasoning (such as Tajin®), or as needed

Steps:

  • Heat water and gelatin in a small saucepan over medium-high heat. Whisk until dissolved, about 5 minutes. Add mango puree, sugar, and lemon juice; whisk until dissolved, about 5 minutes. Take off of heat to cool slightly, about 5 minutes.
  • Whisk vodka into cooled mixture.
  • Add a few drops of chamoy and a sprinkle of Tajin® to twenty 2-ounce cups. Fill evenly with mango gelatin and sprinkle with more Tajin®. Let set in a refrigerator for 4 hours.

Nutrition Facts : Calories 49.1 calories, Carbohydrate 5.1 g, Protein 0.6 g, Sodium 27.7 mg, Sugar 5 g

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Top Asked Questions

How to make a mangonada?
Swirl some chamoy on the sides of the cup and a little bit to the bottom. 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 spoon. Enjoy immediately! Is a Mangonada healthy? Yes it is!
How to make mango chayonadas?
How to Make Mangonadas or Chayonadas Start by blending together frozen mango chunks, mango nectar, ice, lime juice, and sugar in a blender or food processor. Process it until it reaches a smooth consistency. Next, you’ll prepare your glass similar to how you would a margarita.
What can I do with fresh mangoes?
And a great way to use up fresh ripe mangos. 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.
How do you make chamoy with frozen mango nectar?
Add the frozen mango, mango nectar, lime juice and ice in a blender. 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.

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