Description
A refreshing frozen mango treat layered with tangy chamoy and spicy Tajin. The perfect balance of sweet, spicy, and tangy flavors!
Ingredients
Scale
- 4 cups frozen mango chunks
- 1 cup mango nectar
- 1/2 cup lime juice, freshly squeezed
- 1/4 cup orange juice, freshly squeezed
- 2 tablespoons chamoy sauce, plus more for drizzling
- 1 tablespoon Tajin seasoning, plus more for rimming
- Ice cubes, as needed
- Optional garnishes: fresh mango slices, tamarind straws
Instructions
- Prepare Tajin Rim: Pour Tajin seasoning onto a small plate. Moisten the rim of each glass with a lime wedge or water. Press the rim into the Tajin, coating evenly. Set aside in the freezer or refrigerator.
- Blend Mango Base: In a high-powered blender, combine frozen mango chunks, mango nectar, lime juice, and orange juice. Blend until smooth and creamy. Adjust consistency with more nectar or mango chunks as needed. Taste and adjust sweetness/tartness.
- Assemble Mangonada: Drizzle chamoy sauce down the inside of the Tajin-rimmed glasses. Fill each glass about halfway with the blended mango base. Drizzle another layer of chamoy sauce over the mango base, followed by a sprinkle of Tajin seasoning. Repeat layers of mango base, chamoy, and Tajin until the glasses are almost full.
- Garnish: Garnish with fresh mango slices, a tamarind straw, or a lime wedge.
- Serve: Serve immediately.
Notes
- For a spicier Mangonada, add a pinch of cayenne pepper to the mango base or sprinkle chili powder on top.
- For an adult version, add a shot of tequila or mezcal to the mango base.
- Experiment with other fruits like pineapple, strawberry, or watermelon.
- Add a swirl of tamarind paste for an extra layer of tangy flavor.
- Ensure your chamoy sauce is vegan-friendly if needed.
- Use ripe and fragrant mangoes for the best flavor. Ataulfo (Honey Mango) is a great choice if available.
- See the recipe for homemade chamoy sauce in the description.
- Prep Time: 15 minutes
- Cook Time: 0 minutes