If I write something in this post about my Mangonadas that doesn’t make sense, it’s because I had to test too many of them. I’m a stickler for good recipes, you know. Food blogging is sacrificial hard work! These spiced, frozen mango margaritas, are my favorite drink to order whenever we go to a Mexican restaurant.
I knew that one of the blessings of living in the birthplace of Tex-Mex cuisine was the access we’d have to amazing Mexican food. I didn’t know, however, how much Mexicans and Tejanos love chile-topped fruits. Not until we were stationed in El Paso, TX, that is. My introduction to Tajín (or salted chili powder) and Chamoy (pickled, spiced fruit paste) changed my palate forever.
A recent, disappointing experience with an overpriced mangonada changed my opinion about buying them outside of my house. Watered-down, goopy, and weak; the last two mangonadas I’ve had in restaurants were such letdowns. I vowed to begin making my own at home.
What’s in these Mangonadas?
Most bartenders make their mangonadas with commercial mango pulp. But, the great thing about making yours at home is that you can use fresh mangos instead. In addition to ripe mangos, you’ll need a good quality silver tequila, triple sec, ice, a lime, a bit of sugar-water, chamoy, and Tajín. That about covers all of the ingredients. A blender and a big ol’ goblet to pour the mangonadas in is also a must. Garnishes are a couple of candy straws (I’ll explain those in a minute).
If you have kiddos that want to indulge (like mine), this recipe is made virgin easily and with minimal effort. Replace the tequila and triple sec with lime juice or mango juice.
Cut, and freeze, fresh mangos
Fresh mangos that have been frozen are the best option when making mangonadas. Instead of watering down my libation with ice to get a smoothie consistency, I use frozen mango chunks. Frozen fruit has its place and uses, but if I can avoid using it, I most likely will. To prepare my mango for freezing, I cut off the peel in strips using a chef’s knife.
After you have removed the peel, cut off- what I refer to as- the butt and the belly. Basically, it’s the rounded front and back of the mango’s flesh. Cut off any excess flesh from the sides of the mango’s pit, as well.
Discard the mango pit and dice the mango into 1 to 1 1/2 inch chunks.
You could very well use the technique of dicing the mango with the peel still on (see the image above), but I’ve found that you lose valuable flesh doing that.
Transfer the mango chunks to a freezer bag and freeze them until solid. Cut the mango before freezing it overnight so you don’t feel rushed when you go to make them. If you don’t want to deal with peeling and cutting the mango, you can use frozen mango pulp, similar to what I used here, instead.
Prep the Goblets
Here, in Texas, mangonadas are served in these oversized schooner goblets. Their rims are coated with Tajín, which is a citrusy-chili powder that’s typically sprinkled over fruits and corn. I start by pouring a third of a cup of the seasoning onto the center of a salad plate.
Take a lime wedge and run it (flesh side down) against the rim of goblet to wet the glass.
Dip the rim into the Tajín to coat it. Repeat this step with the other goblet, then set both of the glasses aside to dry.
Spicy (and Sweet) Garnishes
Mexican children have put me to shame on more than one occasion with the amount of spice they can handle. Granted, I’m prone to ulcers, but I still feel like a punk when I see young kids downing chile like it’s nothing.
Go to El Paso, San Antonio, or other cities with a high concentration of Mexican-Americans and you’re bound to run into a kiosk selling antojitos, or snacks. Tamarind-chile straws are big smoothie straws that are coated in a thick, sticky tamarind paste, then coated with chile powder. Little kids go bonkers for these things! They are a typical garnish for mangonadas, but they’re optional, so, in the event you can’t find them, it’s okay to leave them out.
Don’t put the straws into the glasses just yet, though. Just unwrap them and set them aside for later.
What is Chamoy?
Chamoy is a syrup/paste that is the byproduct of brined fruit. Often, mangos, plums, or apricots are heavily salted and allowed to break down to a paste. Vinegar is added and you are left with chamoy. A lot of people top their watermelons, mangos, apples, or corn with chamoy. In El Paso, we were introduced to Micheladas, Mexican beer mixed with lime juice, tomato juice, sauces (chamoy, teriyaki, or soy sauce) and spices. It’s the Mexican version of a Bloody Mary- just with beer. There are plenty of uses for chamoy, but my favorite is in a mangonada. Chamoy gives the bright red color to the cocktail along with a mild amount of heat.
Pour the chamoy into a dish, or leave it in the bottle until your ready to pour in your prepared mango margarita. I prefer to transfer it to a bowl because I have more control over how much I add when I use a spoon. Because of the amount of vinegar they contain, most chamoys don’t need to be refrigerated after opening. Be sure to read the label, just in case your brand does.
Blend the Mango Margarita
Mixing the margarita is very simple. If you decide not to make mangonadas, this recipe works for plan ol’ mango margaritas, as well.
Pour 2 1/2 cups of ice into your blender.
Add your frozen mango cubes to the blender, as well.
Now pour in a full jigger (1 1/2 ounces) of triple sec, followed by three jiggers (4 1/2 ounces) of tequila. Since I’m an adult and can do it, I make my drinks a little on the strong side. If you prefer a lighter drink, add only two jiggers of tequila. Squeeze the rest of the juice from the lime you used to rim the glasses earlier into the blender. To sweeten the mangonadas, add 4 tablespoons of sugar and 4 tablespoons of water to the blender.
Blend the mixture together until very smooth, scraping the blender’s carafe once or twice during mixing.
Creating Mangonadas
In order to go from Mango Margaritas to Mangonadas, spoon a good amount (about 1/4 cup) of chamoy into each of the goblets in a decorative swirl.
Pour in the mango margaritas and garnish each glass with a tamarind-chile straw.
Serve and Sip
Use the straw to sip these Mangonadas ’til they give you brain freeze.
If you’re like me and are going to be hosting a Cinco de Mayo party, these Mangonadas need to be on your menu.
They’re colorful, flavorful, and easy to make- with, or without, alcohol.
You do need to serve them immediately, but you’ll never have to worry about them tasting watered down…
…I guarantee it. Pin and share this recipe and celebrate Cinco de Mayo the authentic way.
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Mangonadas (Spiced, Frozen Mango Margaritas)
Ingredients
- 3 large mangos
- 1 lime wedge
- 1/3 cup Tajín seasoning
- 2 1/2 cups ice
- 1 1/2 ounces triple sec
- 4 1/2 ounces silver tequila
- 1/4 cup granulated sugar
- 1/4 cup cold water
Garnish
- 1/2 cup Chamoy
- 4 Tamarind-Chile Straws, optional
Instructions
- 6-24 hours in advance: Peel and dice the mangos into 1 1/2-2" chunks. Pack the mango chunks into a freezer bag and freeze them until solid.
Prep the Goblets and Mangonadas
- Pour the Tajín onto a salad plate, then rim the margarita glasses by running the lime wedge against the rim of goblet to wet the glass. Dip the into the Tajín to coat it. Repeat this step with the other goblet, then set both of the glasses aside to dry. Save the wedge of lime.
- Add the ice, frozen mango chunks, triple sec, tequila, sugar, and water to your blender. Squeeze in the rest of the juice from the wedge of lime.
- Blend the mixture together until very smooth, scraping the blender's carafe once or twice during mixing.
- Spoon a 1/4 cup of chamoy into each of the goblets in a decorative swirl.
- Divide the mango margarita between the glasses and garnish each with a tamarind-chile straw.
- Serve and enjoy responsibly.
Notes
For virgin mangonadas:
Omit the triple sec and tequila and use 3/4 cup of mango or lime juice instead. One package of frozen fruit pulp may be use instead of frozen fresh fruit.Nutrition
You may like these recipes:
Mango-Rosewater Paletas
Jamaica-Lime Margaritas
This is MY Ultimate Favorite drink of ALL time!!! With a side of chips and salsa, I Love me a Huge Mango Margarita! Making these for Xmas Dinner !!! Love
How you added a virgin one as well… my kiddos can enjoy with us 🙂 thank you for sharing !!!
I’ve been making mocktails for out kiddos for a while. I hated feeling left out when i was young. Glad my recipe can bring you & yours closer!
Hello, what kind of triple sec do you use. If you don’t mind me asking 😀
The brand Juarez (as pictured) is the triple sec I used, but you can use what whatever brand is available in your store.
Where there are margaritas, I’m there. I love the fact that it’s slightly spicy because that’s one thing I really love in food in drinks: spice and aromas. Beautiful recipe
LOL!! I’m with you. I’m totally a margarita girl as well!
I’m such a baby with spicy but so many people I know will love this. The fact there’s mango with tequila is a combo that I can love!
Truly the only thing remotely spicy is the tajín, but you can replace it with margarita salt or nothing at all.
Oh wow! What an interesting and deliciously sounding drink! It sounds sweet, savory with just a hint of heat! I’m LOVING it!!! Cannot wait to try this!
Enjoy it! Cheers!
This margarita looks so bright and colorful, it will be perfect for a Summer party! I would have a glass right now!
Well, I hope you whip some up for yourself soon!
Wow wow wow!!! What a twist on the margarita and I love it!! Pinning for later and definitely making this season ;D
Enjoy it! It’s the perfect season for these mangonadas.
Wow this margarita sounds amazing!! I love that you used fresh mango and I’m definitely going to have to look for some of the. more unusual ingredients!
I prefer the fresh mango to anything else. It gives a brighter flavor.
These look so beautiful, I love the colors! Also love tequila cocktails and these look like they are delicious and fun!
I hope you give it a go, Jenny!
I’ll happily take a brain freeze with one of these! Although with that chili powder on the rim I’m afraid I wouldn’t be good at standing the heat – pun intended as we’re talking frozen drinks here! 😉
LOL!!! I see what you did there!
I made these on Monday for our annual Memorial Day BBQ! They were a hit I had to run and get more supplies to keep them coming. These will now be a summer staple.
I’m so glad you enjoyed them, Jacque! Thanks for leaving a review and for allowing me a spot at your Memorial Day BBQ!
Oh I LOVE this cocktail! I’m a huge fan of both margaritas and mangoes but for some reason never mixed them. Thanks for a fantastic recipe!
Now’s a great time to start mixing your mango and margaritas!
Well I think we all appreciate the sacrifice you put into these! 😉
Fruit-based cocktails can be so amazing when they’re done right (like these), but they can be really bad in a lot of restaurants, so I definitely understand your desire to really nail this recipe. The sweet/salty/spicy combination is a fantastic one, and I loved the use of the tamarind chili straws to really cap things off. Fantastic recipe, wonderfully executed, and clearly explained.
Oh, and I loved the mango ‘butt and belly’ comment. I’m totally going to remember that from now on. Cheers!
Thanks! The mango nicknames just help people remember where to cut, LOL!
This look so fun to try. I love spicy margaritas and I am a sucker for anything with mango in it!
I love spicy margaritas too! A little too much, in fact, LOL!
Sweet and spicy is a total upgrade for margaritas! I love the rimmed seasoning on the rim, so good!
That’s among my favorite parts of this recipe.
These look delicious! Definitely going to try the next time I host a get together!
I hope you do! You’re going to love them.
A beautiful drink! Looks and tastes like something you would order at a restaurant!
That’s exactly why I started making them at home. The ones I’d get at restaurants were always watered down and disappointing.
Yum! The colors are so vibrant and appetizing!
That’s one of the things I love most about these Mangonadas. That, and the booze, LOL!
I’m all about mango and frozen drinks! I have to try this one asap!
Yes! Please do and let me know what you think!
I Will definitely be making these for Cinco de Mayo for my friends and me!
You’re an awesome friend, Sydni! I wish mine would make them for me, LOL!!