Move over margaritas and frosé. The mangonada is just as delicious but much healthier.
A mangonada is the fruit-forward drink you want to be sipping on this summer. This frozen tropical slushie is a refreshing staple in Mexican food culture, and now it’s slowly starting to gain traction in the U.S.
The recipe is simple: fresh mango, lime juice, ice, and chamoy sauce, which is made from salted, pickled fruit like apricots, plums, or mangos and spiced with dried chilies. Make it adult-friendly by topping it off with your favorite spirit: vodka, rum, or tequila would work nicely. Mangonadas are deliciously sweet and sour with a little kick. Packed with fresh mango, this drink is basically superfruit in a glass. Mangoes are bursting with antioxidants and more than 20 different vitamins and minerals, including vitamins A and C, folate, fiber, vitamin B 6, and copper.
On the next warm summer night, whip up some mangonadas and reap the benefits of mango. (P.S. Have you heard of mango butter?!)
- 1 1/2 cups fresh mango chunks, divided
- 1 cup ice (about 6 ice cubes)
- 2 teaspoons lime juice
- 2 tablespoons chamoy
- 1 1/2 ounces spirit of choice (optional)
Optional garnish for rim
- 1 teaspoon flaky salt
- Zest of 1/2 lime
- 1/4 teaspoon chili powder
For the chamoy
- 1/4 cup apricot jam
- 1/4 cup lime juice
- 1 dried ancho chili pepper, seeds and stems removed
- 1/4 teaspoon salt
- To make the chamoy: Soak dried chili in hot water for 30 to 60 minutes. In high-speed blender, blend apricot jam, lime juice, chili, and salt until combined and smooth.
- Place 1 cup of fresh mango in freezer for at least 3 to 4 hours, or until frozen. Reserve 1/2 cup of fresh mango chunks.
- In high-speed blender, blend frozen mango, ice, lime juice, and chamoy until smooth.
- If garnishing the rim, mix salt, lime zest, and chili powder on a small plate until combined. Squeeze lime around rim of glass and dip rim into chili-lime salt until covered. Squeeze lime juice and spoon chamoy up sides of glass to create a fun swirl.
- Pour mango mixture into the glass. Top with fresh mango, a drizzle of chamoy, and extra chili powder.