Sweet and spicy, smooth and chunky, this is the cool and refreshing frozen beverage you never knew you needed—until now!
Pull out your blender and prepare to be wowed! Mangonada is about to turn your world upside down with its sweet yet spicy taste sensations.
I’ve made more mango recipes over the years than I can count. Living in South Florida meant a never-ending supply of mangoes from my friends’ backyards. Sadly, I moved away from them and now rely on grocery stores for my mango selections.
I still stock up on mangoes whenever there is a good sale, cutting them into cubes at the peak of ripeness and freezing them to use later in smoothies and other recipes. That provides me with plenty of stock on hand to make this delicious beverage when the urge strikes.
If, like me, you wonder if there is a way to create an “adult version” of this drink, the answer is a resounding YES! Get your party off to a fun start by adding a splash of tequila to the blender with the other ingredients. Or, for those who like to stay on the sweeter side of things, go with my favorite: rum. Coconut rum also works great if you want a more tropical vibe.
Is Mangonada Healthy?
Mangoes provide abundant vitamins, antioxidants, and other nutrients. However, the smoothie contains a lot of sugar, calories, and carbohydrates, so it should be consumed in moderation. Because it is primarily fruit, this recipe delivers very little fat and sodium. You also get some fiber from the mango.
Which Mangoes Work Best In Mangonada?
Did you know there are hundreds of varieties of mangoes? I’ve only noticed two or three varieties at my grocery stores, and it’s interesting to learn their differences. My favorite is the honey (Ataulfo) mango, which is smaller than other mangoes and has a yellow exterior. The inside does not have the stringy fibers you sometimes get with its larger cousins. This is my favorite eating variety and ideal for the diced part of this recipe. Honey mangoes are also perfect for blending into smoothies and sauces due to their buttery texture.
Those large, heavy mangoes you typically see are often Tommy Atkins, Kent, Haden, or Keitt varieties. They are ideal for eating, blending, and using in baked goods.
FAQs & Tips
It’s best to consume mangonada right away. If you have leftovers, store them in the refrigerator for 1 to 2 hours. The mango purée can be stored in the freezer for up to 1 month in an airtight container. Remove it from the freezer 20 to 30 minutes before blending, assembling, and serving the beverage.
Chamoy sauce (or paste) is a Mexican condiment made from pickled fruit, lime juice, and dried chilies. Mangoes, apricots, or plums are typically used to produce this dipping sauce. Bottles of chamoy sauce can often be found in the Mexican food section of grocery stores.
Tajín is a Mexican spice blend made from chili peppers, salt, and lime. It is often used to season grilled corn on the cob or to garnish the rim of glasses, as with this recipe. Tajín brings out fantastic flavor when sprinkled on mango and pineapple slices.
Serving Suggestions
You can make these drinks extra special by creating a tamarind candy straw. Roll a straw in tamarind paste and sprinkle it with chili powder. That extra bit of sweet, sour, and spicy flavor complements the refreshing mango in the drink.
Plan a delightfully fun Mexican fiesta by serving mangonada with Fried Tortilla Chips, Elote Dip, Salsa Roja, Mexican Street Corn Pasta Salad, and Guacamole Salad. Complete your party with Mexican Chicken, Instant-Pot Mexican Rice, and this healthy Refried Beans Recipe. Your guests will undoubtedly toast your hosting mastery!
Mangonada
Ingredients
Instructions
Nutrition
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