Mangonadas
If you want something cold, sweet, spicy, and just a little boozy, this frozen mangonada is the move. It’s like a mango margarita got layered with chamoy, Tajín, and chunks of fresh mango — finished with a tamarind candy straw because why not. You just blend frozen mango, juice, tequila, and lime, then freeze it until scoopable, and layer it in a glass. Pro tip: Skip the tequila for a booze-free version, or swap it out for mezcal if you want a smoky kick. Serve immediately with a spoon or straw — either way, it’s a flavor bomb.
Tasty Team
20 minutes
Inspired by cooking.nytimes.com
20 minutes
Ingredients
for 2 servings
- 2 cups frozen mango chunks
- 2 cups ice cubes
- ¾ cup mango nectar
- 3 tablespoons agave syrup
- ¼ cup tequila
- 2 tablespoons fresh lime juice (from about 1 large lime)
- ¾ cup chamoy, divided
- Tajín or chili-lime seasoning, for garnish and rimming
- 1 large mango, finely diced
- tamarind candy straws (such as Tarugos or Tamaroca)
Nutrition Info
- Calories 422
- Fat 1g
- Carbs 93g
- Fiber 6g
- Sugar 86g
- Protein 3g
Estimated values based on one serving size.
Preparation
- Process the frozen mango, ice, mango nectar, agave syrup, tequila, and lime juice in a blender until the mixture is smooth and thick, 2–3 minutes, stopping to scrape down the sides of the blender as needed. (If you prefer a thicker drink consistency, freeze the frozen mixture for about 1 hour. This helps thicken it so you can layer it like a sorbet.)
- Pour about ¼ cup of the chamoy onto a small plate, and 2 tablespoons Tajín onto another. Dip the rims of 2 glasses into the chamoy, then into the Tajín to coat.
- Add 1–1½ tablespoons chamoy into the bottom of each glass. Top with about one-fourth of the mango puree and 2–3 tablespoons diced fresh mango. Repeat the layers 1 more time, creating a swirl of color and flavor.
- Top with remaining fresh mango, another dash of chamoy and Tajín. Garnish with a tamarind candy straw for a classic mangonada touch.
- Enjoy!
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Inspired by cooking.nytimes.com