Mangonada recipe

Daniela Galarza



4 People


Mangonada recipe - king kong tea menu

Mangonada recipe

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.

Mangonada recipe - king kong tea menu
Mangonada recipe – king kong tea menu


Yield: 4 servings
  • 5large ripe mangoes (about 15 ounces each), peeled, pitted and cut into ½-inch pieces (about 8 cups), or 2½ pounds frozen mango, defrosted
  • ¼cup granulated sugar, or to taste
  • ¼cup fresh lime juice (from 2 fresh limes)
  • cups cold water, or as needed
  • ¾cup silver tequila or rum (optional)
  • ¾ to 1cup chamoy
  • Tajín, to taste
  • 4tamarind candy straws (optional)


  1. Step 1

    Place 5 cups mango in a blender, reserving the remaining mango. Add the sugar, lime juice and ¾ 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 ¼ cup at a time, until mango mixture reaches the desired consistency.

  2. Step 2

    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.

  3. Step 3

    To serve, pour or scoop about ½ cup of mango mixture into each of four 16-ounce glasses. Add about ⅓ cup reserved mango to each glass, followed by 1½ 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.


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