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Mangonada

Mangonada is a vibrant yellow frozen mango smoothie drink blended until smooth and slushy, then topped with sweet chamoy and fresh mango. Each glass gets a Tajín rim, citrus lime wedge garnish, and a bright, icy finish for a refreshing Mexican-style treat.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Drink
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Mangonada smoothie and toppings
  • 3 cup frozen mango chunks Use frozen for the slushy texture.
  • 1 cup mango juice or nectar Choose either based on availability.
  • 0.25 cup lime juice Fresh is best for a bright citrus flavor.
  • 2 tbsp honey Sweetens and helps blend smoothly.
  • 0.25 cup ice cubes Add more if you want a thicker slush.
  • 2 tbsp tajín seasoning For rimming the glasses.
  • 2 tbsp Chamoy sauce Drizzle inside the glass for a tangy-sweet finish.
  • 2 tbsp fresh mango chunks Top each drink for a fresh fruit bite.
  • 2 lime wedges For garnish and extra citrus.
  • fresh cilantro for garnish Optional but adds color and a fresh herbal note.

Equipment

  • 1 stand mixer

Method
 

Blend the mangonada
  1. Add frozen mango chunks, mango juice (or nectar), lime juice, honey, and ice cubes to a blender, then blend until smooth and slushy (about 30–60 seconds).
  2. Keep blending just until the mixture turns thick and icy, with no visible chunks, for a smooth frozen texture.
Rim and drizzle the glasses
  1. Rim two tall glasses with Tajín seasoning so the rim is coated in an even yellow-red dusting.
  2. Drizzle Chamoy sauce down the inside of each glass so it leaves streaks that cling as the smoothie chills the glass.
Assemble and serve
  1. Divide the blended smoothie between the two glasses and fill to near the top.
  2. Top each glass with fresh mango chunks for a bright, fresh bite against the icy slush.
  3. Insert a straw and garnish with a lime wedge and fresh cilantro, then serve immediately while condensation forms on the glass.

Notes

For the coldest, most slushy result, blend right away and use fully frozen mango chunks (and consider adding an extra handful of ice cubes if your smoothie looks too drinkable). Store leftover smoothie in the freezer up to 1 day, then re-blend briefly with a splash of mango juice. For a dairy-free and vegan-friendly swap, replace honey with agave syrup in the same amount.