Sweet And Spicy Mangonada Recipe
Mangonadas are one of many treats that have recently crossed over from being something only found at Mexican markets and food trucks to a mainstream drink that inspired a Baskin-Robbins menu item. This beverage can also be made pretty easily at home, as long as you have access to the necessary components.
Recipe developer Susan Olayinka admits, "There are a few special ingredients here, like the chamoy liquid and Mexican seasoning." She adds, "Don't worry, they're all easy to find at your local Hispanic grocery store," should you have one in the area. She describes these mangonadas as "fun to make and even more fun to drink," adding that "the combination of sweet mango and spicy chamoy is amazing and the presentation is super impressive." While mangos, of course, are the dominant flavor, Olayinka notes that you can always "try adding different fruits to the mango mixture, or change up the chamoy liquid for a different flavor."
Gather the ingredients for this sweet and spicy mangonada recipe
To make mangonadas, Olayinka uses frozen mango chunks, although fresh mango can be used too if you don't mind the extra prep work. You'll also need water, sugar, half a lime, and some chamoy. The latter is a liquid ingredient that Olayinka says is "made from pickled fruit, chilis, and spices," and describes it as having "a sweet, sour, and spicy flavor."
To rim the glasses and garnish the drinks, you'll also need a type of Mexican seasoning Olayinka describes as "a blend of chili powder, lime juice, and salt." Tajín is a widely-available brand that is typically used in mangonadas.
Puree the mangos
The base of these mangonadas is a mango puree, so you'll need to combine the fruit in a blender with the water, sugar, and lime juice. If you're using fresh mangos, there”ll be some peeling, pitting, and chopping required, but with the frozen kind, you'll be good to go in a matter of moments.
Prepare the serving glasses
Pour ½ cup of chamoy into one dish and ½ cup of seasoning into another, then dip each serving glass first into the chamoy, then into the seasoning. You have a very generous amount of rimming ingredients to work with here, so there's no need to skimp.
Pour an additional 2 tablespoons of chamoy into each glass, spooning or swirling it up the sides. Be careful not to knock off the rim seasoning, though. Olayinka also cautions against getting any of the chamoy on your skin or clothing. While it can stain the latter, it may be kind of painful to get it on your skin as she notes, "it can be very spicy."
Assemble the mangonadas and serve
Fill each of the prepared glasses about halfway with mango puree, then drizzle 2 tablespoons of chamoy over the top of each glass. Fill them up with the remaining mango puree, then drizzle another tablespoon of chamoy over each mangonada. Finish them off with ½ teaspoon of seasoning sprinkled over top.
As Olayinka informs us, "This is best served immediately, but leftovers can be stored in the fridge for up to 24 hours." She feels these mangonadas "would be great as a refresher on a hot day," although she also suggests they could accompany a spicy meal if you really want to amplify the heat.
- 6 cups frozen mango chunks
- 3 cups water
- 2 tablespoons white sugar
- ½ lime, juice only
- ½ cup + 1 teaspoon Mexican seasoning (chili, lime, and salt), divided
- 1 cup + 2 tablespoons chamoy sauce, divided
- Puree the mango with water, sugar, and lime juice.
- Set out one plate with ½ cup of chamoy sauce and another with ½ cup of seasoning.
- Dip the serving glass rims first into the chamoy and then into the seasoning.
- Pour 2 tablespoons of chamoy into each glass, swirling to ensure that the sides are coated.
- Fill the glasses halfway with mango puree.
- Drizzle 2 tablespoons of chamoy over the mango puree in each glass.
- Divide the remaining mango puree between the glasses.
- Drizzle an additional tablespoon of chamoy over each mangonada.
- Sprinkle each drink with ½ teaspoon of seasoning and serve immediately.