If you love frozen margaritas, you’ll love this tropical frozen mango margarita, called Mangonada Margarita.
Mangonadas (also called mangoneada, chamangos or chamoyadas) are similar to mango sorbet and a popular street food in Mexico and border cities. They are usually served in clear disposable cups by street vendors.
The salty, spicy and tangy flavors of tajín and chamoy combined with fresh, sweet mangoes is what makes mangonadas so special. These mangonadas with or without alcohol are very easy to make and really bring Mexico into your home.
The mixture can also be made into a popsicle, similar to these mango and chile popsicles.
I made mangonadana margitas on Instagram live with Exotic tequila just in time for Cinco de Mayo, but these margaritas can be enjoyed all summer long.
Get a head start
Peel and chop three mangoes and freeze them. If you don’t want to peel, dice and freeze mangoes, feel free to buy frozen mango chunks.
Where to buy ingredients
Lately I’ve been buying most of my ingredients from Instacart and Amazon.
- 3 large mangoes peeled, diced and frozen (or 4 cups frozen mango)
- 1 lime juice
- 1 cup ice
- 2 ounces orange liqueur
- 5 ounces Exotico tequila reposado
- 1 tablespoon agave nectar
- 4 ounces mango nectar
- Spread the Tajín on a plate. Use a half lime to moisten the rim of a glass.
- Dip the rim of the glass into the Tajín until the rim is coated.
- 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 pureed. Blend until mango mixture reaches desired consistency.
- Drizzle 1 to 2 tablespoons of chamoy over 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.
Fresh lime juice is a must in this recipe.
If you don’t have mango nectar, you can substitute 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 additional sweetener.
Tamarind straws are a fun garnish but completely optional.