Mangonada

a yellow frozen drink with red juices around the rim and a tamarind stick.

Susannah Brinkley Henry

Cool off with a Mangonada, a frozen mango drink with Mexican roots. It's garnished with flavorful Chamoy sauce, a rim of chili-lime seasoning and a tamarind straw.

Course Cocktail

Cuisine Mexican

Prep Time 10

Total Time 10

Servings drinks

Calories 376kcal

Author Susannah Brinkley Henry

Ingredients

16 ounces frozen mango
12 ounces mango nectar
2 tablespoons lime juice about 1 lime
2 tablespoons granulated sugar
1 cup ice
3 tablespoons Chamoy sauce
2 tablespoons chili-lime seasoning
2 tamarind candy sticks (tamarind straws) optional

Instructions

In a blender, combine frozen mango, mango nectar, lime juice, sugar and ice until totally smooth.
Pour Chamoy sauce on a small plate and some chili-lime seasoning on another plate. Then dip the rims of your glasses in the Chamoy first, and then roll the edges in the seasoning.
Drizzle more Chamoy sauce on the inside wall of the glass. Pour the frozen mango mixture into the glass.
Garnish with a tamarind straw, slices of mango or lime wedges.

Notes

Chamoy, Tajín and tamarind straws can be purchased online, or you can find them at Latin American grocery stores.

When blending up frozen fruit, it helps to let it thaw for a couple of minutes before blending.

Like you’re making a smoothie, pour the liquids in the blender first, then add the fruit on top. This helps the blender work seamlessly without the fruit getting stuck in the blades.

Make the drink gorgeous with a rim of chili-lime seasoning and a Chamoy drizzle inside the glass. Garnish with an edible tamarind straw. You can drink it or eat it with a spoon.

You could add a splash of tequila if you wanted a boozy drink!

Nutrition

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