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Food & Recipes

This Frozen Mangonada Drink Is Pure Tropical Bliss: Sweet, Spicy + Easy to Make in 10 Minutes

Plus, learn how to make your own chamoy sauce!

Planning on hosting a Cinco de Mayo party? You’ll need some refreshments to toast with on this special day! And what better way to do that than with a taste of the tropics. After all, the warmer weather calls for it. We found the best refreshing and easy mangonada recipe to sip on throughout your festivities. Think of it like a fancier mango smoothie, with fresh mango, a spicy-sweet sauce and bold seasonings that elevate it to party-worthy levels. And the best part? It takes just 10 minutes — talk about easy. Plus, learn the healthy facts about mango from a nutritionist and fun ways to customize your cup. Here’s everything you need to know to make a mangonada. 

What is a mangonada?

Also known as a chamango, a mangonada is a sweet and spicy frozen drink. It is a variation of a chamoyada, a traditional Mexican drink prepared with shaved ice, fresh fruit and chamoy, a Mexican sauce made from fruit and chiles. Originally from Mexico, the mangonada has grown popular within Mexican and Mexican American communities for its vibrant and refreshing flavor. It typically consists of ripe mango and mango juice, tangy lime juice, spicy chamoy sauce and a sprinkle of Tajín seasoning (chili powder and dehydrated lime). An edible tamarind candy straw can sometimes be added for decorative flair and added flavor. Save this drink for a warm day, and it will deliver all the flavors, from sweet to sou, to spicy. It also looks as good as it tastes.

Is it good for you?

According to Blanca Garcia, RDN, author of Nutrition for Moms, “[they] are quite healthy, but with any recipe there is always room for improvement.” If you want to make a healthier version, she suggests “you first start with the mango: choose one that is just barely ripe. Although the extra ripe mangoes make it creamier, it also reduces the amount of fiber in it. Fiber is important for blood sugar control, fullness and healthy bowel movements. So, the more fiber you can get the better.”

Garcia adds that “chamoy [sauce] is easily found at any latin grocery store, but like anything that is made into a bottle, it can come with some preservatives and colorings. You can, however, just make the chamoy yourself at home.” Keep reading for the recipe below!

All about mango

diced fresh mango on table
Mur Jito / 500px/Getty

Mango, often referred to as the “king of fruits,” is a tropical stone fruit prized for its luscious sweetness and juicy flesh. Mangoes come in various shapes, sizes and colors, ranging from yellow to orange to green.

Nutrition facts

Mangoes have a lot of essential nutrients that support overall health and well-being. “A serving of 3.5 ounces of mango can give 15 grams of carbohydrates, which is an adequate amount for a snack,” says Garcia. She adds that mangoes are also “an excellent source of vitamin C at 40% daily value. Vitamin C helps in repairing wounds, skin and may help reduce the risk of getting sick.” Garcia says that mangoes additionally offer “a good source of folate at 11%. For pregnant women, this can be a nice addition of the much needed folate in the diet.”

The best type of mango for a mangonada

While many varieties of mangoes exist, some work better for a mangonada due to their flavor profile and texture. The Ataulfo mango, also known as Honey or Champagne mango, stands as a popular choice. They have a creamy texture, rich sweetness and minimal fibrousness, making them ideal for blending. Other varieties that work well include the Haden, Kent and Alphonso mangoes, which also offer a balance of sweetness and acidity. Whichever variety you choose, you’ll want to pick a ripe, sweet and juicy mango for this recipe.

Frozen vs. fresh mangoes

You can use both fresh or frozen mango to make a mangonada, and the choice comes down to preferences and availability. Fresh mangoes offer the advantage of peak ripeness and natural sweetness that gives the drink its signature vibrancy. We also have a trick for peeling mango in seconds. On the other hand, frozen mangoes offer convenience and consistency, ensuring a smooth texture without the need for additional ice.

Making homemade chamoy sauce

Mexican cuisine boasts a lot of bold flavors, and chamoy sauce is no exception. This Mexican condiment typically includes dried hibiscus flowers, dried fruit (like apricots, mangoes or plums), dried chili peppers, sugar, Tajín and lime juice. It looks like chile sauce and has a fruity, sour and spicy taste. Chamoy usually comes drizzled over fresh fruit or sweet street food like shaved ice, popsicles and ice cream. We highly recommend making your own chamoy sauce for the freshest, intense flavor in your mangonada.

We love this easy, 20-minute homemade chamoy sauce recipe from Hola Jalapeno. Once made, it can be stored in an airtight container in the refrigerator for up to a month. When combining the ingredients, taste as you go and adjust the sweetness and spiciness.

Chamoy Sauce


  • 2 cups water
  • 6 oz. (about 1 cup) dried apricots
  • ¼ cup dried hibiscus (Jamaica) flowers 
  • ¼ cup raisins
  • 7 dried árbol chiles, stemmed and seeded
  • ½ cup granulated sugar
  • ⅓ cup Tajín
  • ¼ cup fresh lime juice (from 1 lime)
  • ¼ tsp. kosher salt


  • Active Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 1½ cups
  1. Firstly, simmer the fruit. Combine water, dried apricots, hibiscus flowers, raisins and chiles in a saucepan and bring to a boil over medium-high heat. Then, reduce heat to a simmer and cover. Let it simmer gently until fruit is soft and plump, about 15 minutes. Let cool.
  2. Pour the fruit mixture in the blender. Then add sugar and Tajín and blend on high until very smooth.
  3. Strain through a fine mesh sieve to make it pourable and silky, but this is optional.
  4. Add lime juice and salt and stir to combine.

You can also follow along with the video tutorial below.

10-minute mangonada recipe

This must be the easiest refreshment to whip up for your party guests. We enjoy this simple recipe from broke bank vegan to really wow a crowd. You can also use your homemade chamoy sauce in this recipe, or the store-bought version works too. To make this mangonada low-calorie, they suggest swapping out some fruit for extra ice.


mangonada drink close-up


  • 2 large limes
  • 2 lbs. frozen mangoes
  • 2-3 cups water
  • ¼ cup cane sugar
  • 1 cup ice cubes
  • 2 fresh mangoes, cubed
  • ½ cup chamoy
  • 2-4 Tbs. chile-lime salt (Tajín)
  • 6 tamarind candy straws


  • Active Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6 servings
  1. First, peel and cube the fresh mangoes, then add chile-lime salt to one shallow bowl and chamoy to another.
  2. Next, squeeze both limes into a blender. Then add in the frozen mango chunks, water, cane sugar and ice. Blend on high until you achieve a smooth consistency, adding in small amounts of water if needed. However, be careful not to over blend, as this can cause thinness.
  3. Rim your glasses by dipping them in the bowl of chamoy followed by chile-lime salt. Then, add a drizzle of chamoy to the bottom of your glasses and around the sides.
  4. Divide the frozen mango mixture between glasses, then, add more chamoy on top, followed by fresh mango cubes.
  5. Finally, garnish with a drizzle of chamoy, a sprinkle of Tajín and a tamarind candy straw.

Note: Some mangoes come sweeter than others, so be sure to taste and adjust the cane sugar before adding it all in. You may or may not need all of it. We also have a guide for cleaning a blender so it’s spotless after using.

Customize your mangonada

While a classic mangonada never fails to delight, we can’t say no to a little creativity in the kitchen. You can spin this drink to suit any preference. Try some of these fun ideas below to customize your cup.

1. Switch up your fruit

Experiment with different fruits to create exciting variations of a chamoyada. For example, use strawberries, pineapple, guava or even cucumber and lime. You can even mix and match fruits and create colorful layers.

2. Add some creaminess  

Turn your mangonada into an indulgent after-dinner treat with a scoop of vanilla or coconut ice cream. It adds richness and creaminess that compliments the fruity and spicy flavors.

3. Pop in an edible straw

We mentioned a tamarind candy straw earlier, but what is it? Well, tamarind fruit, to start. This sticky, sweet and sour fruit combines with coconut sugar into a straw-like shape and rolled in chili powder. You can find them online or in the international aisle of most commercial grocery stores.

4. Add some booze

For an adults-only version, add a splash of tequila or rum to your mangonada for a refreshing cocktail perfect for a nighttime party or outdoor evening.

For more refreshing drink recipes, try out these below:

Not Just ‘Another Tequila Sunrise’—How To Take This Classic Drink To the Next Level

Rosé Sangria Is *The* Drink of the Summer — And It’s Deliciously Easy to Make at Home

Homemade Boba Tea Recipe Is So Easy (And Cheap) With Just 5 Ingredients

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