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Chamoyada de Mango recipe

This Chamoyada de Mango recipe, or mangonada, is a delicious mango sorbet made with juicy mangoes, chamoy, and Tajín seasoning or chile powder.

You’re in for a real treat! The sweet and sour combination is going to amaze you!

It’s like a refreshing Mexican mango smoothie, and it’s just the thing you need to beat the heat on those hot summer days.

What is Chamoyada de mango recipe made of?

Chamoyadas are mainly made with fruit and a mixture of sweet and sour achieved through a variety of chili powders and sauces.

The most popular version is Mangonada, which is made with mangoes.

This is a drink I absolutely adore and grew up drinking in Mexico! It’s a common sight among street vendors and snack bars, and there are so many variations with fresh fruit that you can choose from. It’s even better when you drink it through a tamarind straw or tarugo!

What does Chamoyada taste like?

Chamoyada is a drink that offers a unique flavor profile, with its combination of sweet and sour tastes that are perfectly balanced. This amazing blend of flavors will totally blow your mind and have you drooling for more!

The sweetness of the mango, the tartness of the orange juice, and the spicy kick of the Tajín chili powder all come together to create a truly delicious experience.

Adding chamoy sauce takes the flavor of this drink to the next level! It’s got this salty and tangy kick that pairs so well with the sweet mango. It’s like a party in your mouth with every sip, sweet and sour, and super refreshing! You won’t be able to get enough!

Ingredients you’ll need to make this Chamoyada de mango, or Mangonada recipe

This recipe uses basic ingredients that you can easily find at any big grocery store. Here’s what you’ll need:

  • Frozen mango chunks: You can either freeze ripe mangoes in chunks or buy them frozen. The sweetness of the mango will determine if you need to add any extra sugar.
  • Orange juice: This adds sweetness, tartness, and the liquid needed to mix everything in the food processor.
  • Granulated sugar: The amount of sugar will be determined by the sweetness of your mangoes, or if you prefer your mexican mangonada on the sweeter side.
  • Tajín chili powder: A popular Mexican condiment -like a chili lime seasoning- that’s great on fruits, veggies, and even candy! You can find it in the international food aisle of any big grocery store or mexican food store.
  • Chamoy: A spicy sauce made with salty chamoy, which can also be found in the same place as Tajín. You might even find an option with the same brand!
  • Fresh mango chunks: Use fresh mangoes to top off your delicious drink.

Take a look at the recipe card at the bottom of this post for exact measurements and instructions

Substitutions and add-ins

  • You can customize your Chamoyada to any flavor you want! Simply swap the frozen mango with any other fruit of your choice like strawberry, pineapple or watermelon. Get creative and have fun with it!
  • Don’t have orange juice on hand? No problem! You can easily swap it out with mango nectar, mango juice, or even pineapple juice. Any of these options will work great as a substitute and still give you that delicious tropical flavor you’re looking for.
  • If you want to take your mangonada to the next level, consider adding a dash of tequila blanco or mezcal to create some amazing mangonada margaritas. Trust me, the extra kick is totally worth it!

How to make chamoyadas de mango

Start by pouring some spicy chamoy sauce into a shallow dish or plate. In a separate dish, pour some Tajín chili powder.

Dip the rim of your glass into the hot sauce, coating it evenly, then dip the coated rim of your glass into the chile-lime salt powder, twisting the glass slightly to ensure an even coating. Set aside.

Now, it’s time to make the mangonada mixture.

In a food processor, combine the frozen mango, orange juice, and cane sugar (if needed) until you have a frozen mixture that resembles the consistency of a smoothie.

Pour the frozen mango mixture halfway into your prepared glass, then add chamoy sauce and Tajín. Fill the rest of your glass with more mango mixture.

Top off your delicious mangonada with some fresh mango cubes or pieces, a drizzle of chamoy, and a sprinkle of chile-lime seasoning. Make sure to serve it cold and enjoy!

Expert tips for the best Mangonada

  1. Use fresh, ripe mangoes. The quality of your mangoes is key to a delicious mangonada. Choose mangoes that are fragrant and yield to gentle pressure.
  2. Choose a good quality chili powder. The spicy flavor of your chili powder can make or break your mangonada. Use a chili powder that is both spicy and flavorful, like Tajín.
  3. Balance the sweetness. Mangoes are naturally sweet, but you may need to add a bit of sugar to your mangonada to balance the flavors. Taste as you go and adjust the sweetness to your liking.
  4. Blend it well. A smooth and creamy texture is key to a great mangonada. Blend your mangoes thoroughly to ensure a silky texture.
  5. Experiment with different flavors. Once you’ve mastered the basic mangonada, try experimenting with different flavors. For example, you could add a splash of coconut milk or swap out the chili powder for a different spice blend.
  6. Remember, making a great mangonada takes practice, so don’t be afraid to experiment and have fun with it!

Here’s a video of this Chamoyada de Mango recipe that you might wanna check out! It’ll give you an up-close look at this tasty drink.

Follow this link for more Drink recipes, or the links below for more frozen treats:

OREO Milkshake recipe without Ice Cream

Tequila Lime no churn sorbet

Strawberry Milkshake without Ice Cream

Chocolate Chocolate Chip Ice Cream Recipe

If you make this recipe, please be sure to give it a star rating and leave a comment below!

Chamoyada de Mango recipe
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5 from 6 votes

Chamoyada de Mango recipe

This Chamoyada de Mango is a delicious mango sorbet made with juicy mangoes, chamoy, and tajin seasoning or chile powder. It's the perfect combination between sweet and sour that'll make your taste buds dance with joy!
Prep Time10 minutes
Total Time10 minutes
Course: Drinks
Cuisine: American
Keyword: chamoyada de mango, how to make chamoyada de mango, how to make mangonadas, mangonada recipe, Maria Corcuera, no churn coffee liqueur brownie ice cream sweet fix baker
Servings: 1 Chamoyada
Author: Maria Corcuera

Equipment

  • 1 food processor

Ingredients

  • 2 cups frozen mango ripe
  • 1 cup orange juice cold
  • 2 tablespoons granulated sugar
  • 1/4 cup chamoy sauce plus more for rim and garnish
  • 2 teaspoons Tajín chili powder plus more for rim and garnish
  • 1/2 cup fresh mango cubed

Instructions

  • Start by pouring some spicy chamoy sauce into a shallow dish or plate. In a separate dish, pour some Tajín chili powder. Dip the rim of your glass into the hot sauce, coating it evenly, then dip the coated rim of your glass into the chile-lime salt powder, twisting the glass slightly to ensure an even coating. Set aside.
  • In a food processor, combine the frozen mango, orange juice, and sugar (if needed) until you have a frozen mixture that resembles the consistency of a smoothie.
    2 cups frozen mango, 1 cup orange juice, 2 tablespoons granulated sugar
  • Pour the frozen mango mixture halfway into your prepared glass, then add chamoy sauce and Tajín. Fill the rest of your glass with more mango mixture.
    1/4 cup chamoy sauce, 2 teaspoons Tajín chili powder
  • Top off your delicious mangonada with some fresh mango cubes, a drizzle of chamoy, and a sprinkle of chile-lime seasoning. Make sure to serve it cold and enjoy!
    1/2 cup fresh mango

Notes

  • Use fresh, ripe mangoes. The quality of your mangoes is key to a delicious mangonada. Choose mangoes that are fragrant and yield to gentle pressure.
  • Choose a good quality chili powder. The spicy flavor of your chili powder can make or break your Chamoyada de mango. Use a chili powder that is both spicy and flavorful, like Tajín.
  • Balance the sweetness. Mangoes are naturally sweet, but you may need to add a bit of sugar to your mangonada to balance the flavors. Taste as you go and adjust the sweetness to your liking.
  • Blend it well. A smooth and creamy texture is key to a great chamoyada de mango. Blend your mangoes thoroughly to ensure a silky texture.
  • Experiment with different flavors. Once you’ve mastered the basic mangonada, try experimenting with different flavors. For example, you could add a splash of coconut milk or swap out the chili powder for a different spice blend. Remember, making a great mangonada takes practice, so don’t be afraid to experiment and have fun with it!

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