Easy Mangonada Recipe (Mexican Mango Chamoyada)

This refreshing mangonada recipe is a sweet, tangy, and spicy frozen Mexican treat! Made with frozen mango, fresh lime juice, sweet agave, and layered with chamoy and Tajín, it’s the ultimate summer refresher — and it’s naturally vegan and dairy-free!

This classic Mexican street snack, also known as a mango chamoyada, is bursting with tropical flavor and a touch of heat. It’s easy to make at home and perfect for pool days, parties, or anytime you want to beat the heat.

Whether you grew up enjoying mangonadas from a local paletero or are trying this treat for the first time, this mangonada recipe brings all the flavors of Mexican summer straight to your kitchen. The layers of mango, lime, chamoy, and chili are irresistible — and the best part is how easy it is to make at home.

What Is a Mangonada?

A mangonada is a Mexican frozen drink or dessert made with blended mango, lime, and sweetener, layered with chamoy (a tangy, sweet, and spicy sauce) and chili powder like Tajín. It’s often served in a cup with a tamarind candy straw (called tarugo) and makes for a beautiful, vibrant, and super flavorful treat.

Think of it like a mango slushie with a bold twist. Did I mention it’s made with my homemade chamoy recipe?

Why You’ll Love This Mangonada Recipe

• Super easy to make
• Made with real fruit and simple ingredients
• Refreshing, spicy, sweet, and tangy
• Ready in just 10 minutes
• Customizable
• Vegan and dairy-free

Mangonada Ingredients

Here’s everything you need to make this delicious mangonada recipe at home. No tamarind straw? No problem — I rarely include it and it’s still amazing without!

For the Mango Slush:

• Frozen mango chunks – These give you that icy, creamy texture without needing ice cream or dairy. I get mine at Trader Joe’s, and they are always sweet!
• Ice – Helps thicken and chill the drink.
• Water – To help blend everything together.
• Fresh lime juice – Adds a refreshing tang that balances the sweetness.
• Agave syrup – A natural sweetener that pairs perfectly with mango. Feel free to use monkfruit or stevia if watching your blood sugar.

For Layering & Toppings:

• Chamoy sauce – This spicy, salty, and tangy condiment takes the mangonada to the next level. Make my recipe for a healthier version than store-bought!
• Tajín or chili powder – For rimming the glass and sprinkling on top.

How to Make a Mangonada in 3 Easy Steps

Here’s how to make a mangonada in just a few minutes. It’s super easy and fun to layer!

Step 1: Blend the mango base

Add the frozen mango, ice, water, lime juice, and agave to a high-speed blender.
Blend until smooth and slushy. Taste and adjust lime or sweetener to your liking.

Pro tip: If your mango isn’t super ripe, you may want a touch more agave.

Step 2: Prepare your glass

Pour chamoy sauce onto one small plate and Tajín or chili powder onto another.

Dip the rim of your glass into the chamoy, then into the chili powder to coat it. This makes a bold, flavorful first impression with every sip.

Step 3: Layer the mangonada

Drizzle some chamoy into the bottom of the glass.

Fill halfway with your mango blend, drizzle more chamoy, and then fill to the top with more mango. Top it all off with more chamoy and a sprinkle of Tajín.

Optional: Garnish with a tamarind candy straw or fresh mango slices.

Tips & Variations

• Not blending well? Let the mango defrost for 5-10 minutes before blending.
• Want it extra spicy? Add a few slices of fresh jalapeño or a pinch of cayenne into the blender.
• Make it boozy: For an adult version, add a shot of tequila or mezcal.
• No chamoy? You can make a homemade version or substitute with hot sauce + lime + apricot preserves in a pinch.
• Don’t like agave? Use maple syrup or simple syrup instead.

More Mexican-Inspired Drinks to Try:

• Mango Milk (Creamy Leche de Mango)
• Agua de Jamaica
• Horchata
• Chamoy Recipe

Print