A Mangonada is a frozen Mexican drink recipe also known as a Chamoyada or even its common variants such as the Diablito or Vampiro. It’s spicy, salty, frozen, and delicious. The names and preparation methods may differ a bit, but the basic ingredients are mango, chamoy sauce, and Tajin.
Some recipes call for mango sorbet, others blend fresh mango with ice cubes or just use frozen mango. Others like to alternate layers of the mango sorbet/slushy with fresh pieces of mango. The choice is yours so have fun and experiment.
The sweetness of course comes from the mangos. The spiciness comes from the Tajin, the tartness comes from lime juice, and the chamoy sauce provides a sweet, spicy, tart, and a touch of savory.
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- 4 cups frozen mango chunks
- 2 cups mango juice
- 1 lime juice
- 1 ½ cup crushed ice
- Tajín powder as needed
- Chamoy sauce as needed
- 2 tbsp sugar optional
- 1 fresh mango diced
- 4 banderillas tamarind candy straws
- ¾ cup silver tequila or rum
- Place a small shallow plate with some Tajín on it and other with chamoy sauce. Cut some fresh mango into cubes for garnishing and have all ingredients on hand.
- Now dip the edges of your glasses on the chamoy sauce and shake it a bit to remove excess.
- Next, coat the glass into the Tajín powder making sure it sticks well, like you do when making margaritas. Set aside.
Make the mango slushie
- Place frozen mango and juice into a blender. Add ice, sugar and lemon juice. Blend until smooth.
- Make “layers” by pouring some mango mixture into the cup and chamoy sauce until the cup is full.
- Finish adding some cubes of fresh mango on top, sprinkle with Tajín powder and place a banderilla candy.
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