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Mangonada

Mangonada is a vibrant yellow frozen mango smoothie topped with tajín rim, chamoy drizzle, and fresh mango chunks. Blend frozen mango with mango juice and lime until smooth and slushy, then serve right away for a bright, icy drink.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Drink
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Mangonada
  • 3 cup frozen mango chunks
  • 1 cup mango juice or nectar
  • 0.25 cup lime juice
  • 2 tbsp honey
  • 0.25 cup ice cubes
  • 2 tbsp tajín seasoning
  • 2 tbsp Chamoy sauce
  • 2 tbsp fresh mango chunks
  • 2 lime wedges
  • 1 Fresh cilantro for garnish

Equipment

  • 1 stand mixer

Method
 

Blend the smoothie
  1. Add frozen mango chunks, mango juice or nectar, lime juice, honey, and ice cubes to a blender. Blend until smooth and slushy, scraping down once if needed.
Rim and decorate the glasses
  1. Rim two glasses with tajín seasoning by running a lime-wet edge around each rim and pressing into tajín. Keep the rims coated so the seasoning clings.
  2. Drizzle chamoy sauce down the inside of each glass. Let it streak so each sip gets a tangy-sweet hit.
Assemble and serve
  1. Divide the smoothie between the two glasses. Fill all the way to create a thick, icy layer.
  2. Top with fresh mango chunks. Add enough to show vibrant pieces on the surface.
  3. Insert a straw into each glass and garnish with a lime wedge and fresh cilantro. Serve immediately so condensation and texture stay at their best.

Notes

For the smoothest, slushier texture, use fully frozen mango chunks and blend just until no large bits remain. Store any leftovers covered in the freezer up to 1 day (texture will firm); thaw 2–3 minutes and re-stir or re-blend briefly. For a dairy-free version, keep it as-is (already dairy-free); for a lower-sugar option, reduce honey to 1 tbsp and add an extra squeeze of lime if needed.