Best Mangonada Recipe
Written by Indulge in this simple Mangonada recipe to beat the heat! Crafted with frozen mango chunks, Chamoy, and a sprinkle of Tajín, this vibrant and refreshing concoction is a summer delight.
Prep time: 1 minute
Mixing time: 1 minute
Servings: 1
Calories: 298
Ingredients
- 2 cups of frozen mango chunks
- 1 cup of crushed ice
- 1½ oz of orange juice
- 2 tbsp Chamoy
- 1 tbsp Tajín chili powder
- 1 tbsp sugar - optional
- Tamarind candy straw - for garnish, optional
Equipment
- Blender
- Measuring Cups and Spoons
- Serving Glass
- Straw (optional)
Instructions
- Blend Ingredients: In a blender, combine 2 cups of frozen mango chunks, and 1½ oz of orange juice. Add 1 cup of crushed ice and blend until smooth.
- Add Sugar: If you prefer a sweeter Mangonada, add 1 tbsp sugar and blend again until well mixed.
- Prepare Glass: Drizzle 2 tbsp Chamoy around the inside of the serving glass and sprinkle 1 tbsp Tajín chili powder.
- Pour: Pour the blended mixture into the prepared glass.
- Garnish: Garnish with a tamarind candy straw if desired.
Notes
Substitutes:
- Mango: Fresh mango chunks can be used. Just add more ice to get the desired consistency. I've also used frozen pineapple chunks for a tropical twist.
- Chamoy: If Chamoy is unavailable, a mixture of apricot jam, lime juice, and chili powder can replicate its sweet, sour, and spicy flavor.
- Tajín Chili Powder: Any chili powder mixed with a pinch of salt can be a substitute, but the unique flavor of Tajín is recommended for authenticity.
Making a Pitcher of Mangonada:
- Scale: To make a pitcher that serves 8, multiply all the ingredients by 8.
- Mix: In a large blender combine your ingredients with crushed ice and blend.
- Prep Glasses: add Chamoy and Tajín chili powder to your glasses.
- Serve: Pour the mixture into prepared glasses, garnish, and serve immediately.