Mangonada Recipe

Frozen mango chunks: These provide the base of the drink, giving it a thick, smoothie-like texture.

Mango nectar: This adds sweetness and enhances the mango flavor.

Chamoy sauce: A tangy, spicy sauce that adds depth and a unique flavor profile.

Tajín seasoning: A chili-lime seasoning that adds a zesty, slightly spicy kick.

Lime wedges: Used for garnish, adding a fresh citrus aroma and flavor.

To achieve a perfectly smooth texture for your mango mixture, make sure to blend the frozen mango chunks and mango nectar on high speed. If your blender struggles, you can add a splash more mango nectar to help it along. For an extra touch of flavor, consider chilling your glasses in the freezer for about 10 minutes before adding the chamoy sauce. This will help the chamoy adhere better to the sides of the glass, creating a beautiful presentation and ensuring every sip is packed with flavor.

• frozen mango chunks - Substitute with frozen pineapple chunks: Pineapple provides a similar tropical sweetness and texture, making it a great alternative to mango.

• mango nectar - Substitute with pineapple juice: Pineapple juice offers a comparable sweetness and tropical flavor, maintaining the refreshing quality of the drink.

• chamoy sauce - Substitute with tamarind paste mixed with hot sauce: Tamarind paste combined with hot sauce can mimic the tangy, spicy, and slightly sweet profile of chamoy sauce.

• tajín seasoning - Substitute with chili powder and lime zest: A mix of chili powder and lime zest can replicate the spicy and citrusy notes of tajín seasoning.

• lime - Substitute with lemon: Lemon provides a similar acidic and citrusy flavor, making it a suitable replacement for lime.

• To store your mangonada in the refrigerator, pour any leftover mango mixture into an airtight container. Seal it tightly to prevent any air from getting in, which can cause freezer burn or spoilage. The mangonada will stay fresh for up to 2 days.

• If you plan to enjoy your mangonada later, freezing is a great option. Pour the mango mixture into ice cube trays and freeze until solid. Once frozen, transfer the mango cubes into a resealable freezer bag. This method allows you to blend a fresh mangonada whenever you crave one.

• When ready to serve, simply blend the frozen mango cubes with a bit of mango nectar until smooth. This will give you that freshly made taste and texture.

• For the chamoy sauce, store it in a small, airtight container in the refrigerator. It will keep for up to 1 month, allowing you to enjoy multiple servings of mangonada without any hassle.

• The tajín seasoning should be stored in a cool, dry place. Keep it in its original container or transfer it to a spice jar with a tight-fitting lid. This will ensure it remains fresh and flavorful for several months.

• If you have leftover lime wedges, store them in a resealable plastic bag or an airtight container in the refrigerator. They will stay fresh for up to 3 days, ready to garnish your next mangonada.

• To reassemble your mangonada, swirl the chamoy sauce in your glass, pour in the freshly blended mango mixture, sprinkle with tajín seasoning, and garnish with a lime wedge. Enjoy the burst of flavors as if it were freshly made!

• Thaw the frozen mango chunks in the refrigerator for a few hours or overnight. This will help them blend more smoothly when reheating.
• Blend the thawed mango chunks with a bit of mango nectar until smooth. You may need to add a splash more nectar to achieve the desired consistency.
• Pour the chamoy sauce into the glasses, swirling to coat the sides as you did originally.
• Pour the reheated mango mixture into the glasses.
• Sprinkle tajín seasoning on top for that signature tangy kick.
• Garnish with fresh lime wedges and serve immediately.

For a quicker method:

• Microwave the frozen mango chunks in a microwave-safe bowl for 30-60 seconds, just until they are slightly softened.
• Blend the softened mango chunks with mango nectar until smooth.
• Follow the same steps for coating the glasses with chamoy sauce, pouring the mango mixture, sprinkling tajín seasoning, and garnishing with lime wedges.

For an extra burst of flavor:

• Add a splash of lime juice to the mango mixture before blending to enhance the tanginess.
• Consider adding a few fresh mango slices on top for added texture and visual appeal.

• Blender: Used to blend the frozen mango chunks and mango nectar until smooth.

• Glasses: Used to serve the mangonada and to swirl the chamoy sauce on the sides.

• Spoon: Used to sprinkle the tajín seasoning on top of the mangonada.

• Knife: Used to cut the lime into wedges for garnishing.

• Cutting board: Used as a surface to safely cut the lime into wedges.

Use pre-cut mango chunks: Save time by using frozen mango chunks instead of cutting fresh mangoes.

Pre-made chamoy sauce: Purchase chamoy sauce from the store to avoid making it from scratch.

Batch blending: Blend a larger quantity of the mango mixture and store it in the freezer for quick future use.

Ready-to-use tajín: Keep tajín seasoning handy to sprinkle immediately without measuring.

Pre-sliced lime wedges: Prepare lime wedges in advance and store them in the fridge.