If you love frozen margaritas, you will love this tropical frozen mango margarita, called a Mangonada Margarita.
Mangonadas (also called mangoneada, chamangos, or chamoyadas) are similar to a mango sorbet and a popular street food in Mexico and border towns. They are typically served in clear disposable cups, similar to fruit cups by street vendors.
The salty, spicy, and tangy flavors of tajín and chamoy combined with fresh sweet mangos is what makes mangonadas so special. These mangonadas with or without alcohol are very easy to make and really bring Mexico to your home.
The mixture can also be made into a popsicle, similar to these Mango-Chili Paletas.
I made mangonadana margaritas on Instagram live with Exotico tequila just in time for Cinco de Mayo, but these margaritas can be enjoyed all summer long.
How to peel and dice a mango
Watch this video to learn how to dice a mango.
Peel and dice three mangos and freeze them. If you do not want to peel, dice, and freeze mangos, feel free to purchase frozen mango chunks.
Where to buy tequila
I have been a huge fan of drizly.com – it is a liquor delivery service. No need to go to the liquor store. They deliver straight to your doorstop.
Which tequila should I use
For this margarita I used Exotico reposado tequila. The reposado is aged in oak bourbon barrels and has a very mellow flavor. It has hints of vanilla, fruits, caramel, and cinnamon and pairs well with mango.
Where to buy ingredients
I have been purchasing most of my ingredients on Instacart and Amazon lately.
Unique ingredients in a mangonada
Most of the ingredients are readily available and recognizable, but I did want to explain some of the more unique ingredients.
Depending on your location, you can find Tajín, chamoy, and tamarind straws at supermarkets, Latin markets, or online.
Tajín is needed to rim the cocktail glasses. It is salty and slight spicy. What I love most about Tajín is that it does not contain any artificial flavors, artificial colors, sugar, or difficult-to-pronounce ingredients. It is a simple seasoning made of mild chili peppers, sea salt, and lime.
Chamoy sauce is drizzled inside the margarita glasses and gives the mangonada that bright red swirl and makes a mangonada unique.
Chamoy is a condiment from Mexico that is typically served as a dip for fresh fruit. It has a unique flavor combination that is sweet, salty, sour, and slightly spicy made with fruit, such as apricot, mango or plum, chilies, and lime juice.
Tamarind straw is a fun garnish but is completely optional. They are made of sticky tamarind fruit and coconut sugar combined to form a sweetened candy straw rolled in chili powder. Their sour, chewy coating adds an extra tickle of tartness to this drink. It is sweet, smoky, tangy, and oh so delicious.
Mango nectar is also added to this mangonda to enhance the natural mango flavor. If you do not have mango nectar, feel free to substitute with fresh orange juice, pineapple juice, homemade simple syrup, or even water.
Agave nectar to sweeten drink. If you don’t have agave nectar feel free to substitute with honey, maple syrup, or sugar. If you are going to use water instead of mango nectar, I would recommend adding extra sweetener.
Mangos are in peak season and each mango variety has a distinct flavor and unique texture. Feel free to select your favorite variety. Frozen mango chunks can also be used in this recipe.
More easy mango treats
Did you try this recipe? I’d love to hear from you in the comments below.
- 3 large mangos, peeled, diced, and frozen (or 4 cups frozen mango)
- 1 lime, juiced
- 1 cup ice
- 2 ounces orange liqueur
- 5 ounces Exotico tequila reposado
- 1 tablespoon agave nectar
- 4 ounces mango nectar
- Tajin seasoning
- 4 tablespoons Chamoy sauce
- 4 tamarind straws, optional
- Scatter tajin onto a plate. Use a lime half to wet the rim of a glass.
- Dip the rim of the glass into the tajin until the edge is covered.
- Place frozen diced mango in a blender. Add lime juice, ice, orange liqueur, tequila if using, agave nectar, and mango nectar to the blender, and blend on medium-high speed until puréed. Blend until mango mixture reaches the desired consistency.
- Drizzle 1 to 2 tablespoons of chamoy onto the sides of each margarita glass in a decorative swirl.
- Garnish each glass with a tamarind candy straw, if using, and a spoon. Serve immediately.
- Peel and dice mangos and freeze for 6 hours or overnight or use packaged frozen mango chunks.
- Fresh lime juice is a MUST in this recipe.
- If you do not have mango nectar, feel free to substitute with fresh orange juice, pineapple juice, homemade simple syrup, or even water.
- If you don’t have agave nectar feel free to substitute with honey, maple syrup, or sugar.
- If you are going to use water instead of mango nectar, I would recommend adding extra sweetener.
- Tamarind straws are a fun garnish but completely optional.
Photography by Jenna Sparks
This post is in partnership with Exotico. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.