When the summer sun is blazing down in the southern Arizona desert, a mangonada is the perfect way to cool off. Made with fresh or frozen mango, coconut milk, mango nectar, fresh lime juice, along with added chamoy sauce and chili lime seasoning, a frosty Mangonada will hydrate and cool you off in a delicious way! Mangonadas are a common street and beach drink in Mexico and can be found on drink menus all along the southern border region. Also called Chamoyadas and Chamangos, Mangonadas are a bit tart, a little spicy and a little salty and they always hit the spot when temps are high!

Frozen mango drink with straw

If you’re unfamiliar with chamoy sauce, you can find it at most Latino grocery stores and candy stores. It can come in either a paste or liquid form and has a flavor profile combo of salty, sweet, sour and a little spicy. It’s typically made from dehydrated fruit like plum, mango or apricot, dried chili, salt, sugar and citrus juice. It’s often added to fruits, vegetables, drinks, chips, nuts, candies and pairs well with spicy and tart flavors. Although the exact origins of chamoy is unknown, it seems most influenced by the crack seed category of snacks that originates in China. This 2017 article featured in The Salt is a fun read all about chamoy!

Give this drink a try and let me know what you think. Enjoy!

Mangonada

Recipe by Christy Wilson
Makes 2 servings

Ingredients

  • 1 cup fresh or frozen mango, cubed

  • 6 ounces mango nectar

  • 4 ounces coconut milk

  • 2 tablespoons fresh lime juice

  • 1/2 cup ice

  • Tajin or other chili lime seasoning

  • Chamoy sauce

Directions

  1. Add mango, mango nectar, coconut milk, lime juice and ice to a blender and blend to a smooth consistency.

  2. Rim a medium sized glass with chamoy and Tajin seasoning.

  3. Pour about 1/4 cup of blended Mangonada into the glass, then line the inside with more chamoy sauce. Next, continue to fill the glass to the top with Mangonada.

  4. Garnish with sliced lime and serve immediately.

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