Mangonadas Margaritas are an adult alcoholic beverage with sweet mango, chamoy sauce, and tequila. The popular street food called a mangonada, or mango chamoyada, turns into a beautiful, fun cocktail here in Texas. Bartenders spike the normally alcohol-free mango snack with tequila blanco making it the perfect cocktail for your Cinco de Mayo celebration or to serve your party guests on a hot summer day.
*This recipe is intended for those of legal drinking age (21 here in the States), however, the youngsters can have the virgin version down below.*
Where Do Mangonadas Come From?
Mangonadas are snack cups of mango puree swirled with a drizzle of chamoy (a pickled, spiced fruit paste) and layered with diced mango or mango slices and sprinkled with Tajín (or salted chili powder). Street vendors sell them from carts in many neighborhoods with a large population of Mexicans and people of Mexican descent. Also known as chamango and chamoyadas, they are sold in clear disposable cups to children and adults to beat the heat in warm weather. The original mangonadas are similar to slushies with chunks of fruit.
In San Antonio and many other cities, though, they’re spiked with tequila and turned into a mango chamoy margarita.
What Ingredients Are In Mangonadas Margaritas?
The ingredients in a mangonada recipe are fresh mangoes, good quality tequila blanco, triple sec, ice, fresh lime juice, sugar, water, chamoy, and Tajín, or chile-lime salt.
You also need a high-powered blender to mix the cocktail and cocktail glasses to serve the mangonadas. A margarita glass is best for this recipe, but you can also serve these in wine glasses.
To garnish mangonadas margaritas, you need tamarind straws, more Tajín for the rim of the glass, and a lime wedge. Or nothing at all.
You can transform this recipe into an alcohol-free version with minimal effort, as well as the suggestions below.
Which Mangos Do I Use For Mangonadas?
Tommy Atkins mangos, the most commonly sold mangos in the States, are the best variety to use when making mangonadas margaritas. They are the biggest mangos and taste sweet and tart simultaneously. You can use Ataulfo mangos (honey mangos), but you will need 6 or 7 to Tommy Atkins 3.
Choose ripe mangos that have orange and red on their peels. A ripe mango will hold a small dent when you press it with your fingers. Avoid very soft, brown mangos or those that feel mushy when you press them lightly.
You can make this mangonada margarita recipe with frozen mango chunks, but fresh mangos that are frozen taste better. Instead of watering down the cocktail with tons of ice, replacing half of the ice with frozen mango chunks gives your drink more mango flavor. Bagged, frozen mango is an option if you don’t have time to prep the mangos for this recipe, but the sweetness of the mango when it’s ripe is worlds apart from the frozen stuff.
How Do I Prepare The Mangos?
Use a chef’s knife to remove the mango peel in strips.
Next, carefully cut off the “butt and the belly” of the mangos or the rounded front and back of the mango’s flesh. Cut off any excess flesh from the sides of the mango’s pit. Since the mango is probably slippery by now, be careful that you don’t cut yourself.
Discard or save the mango pit for planting, and dice the mango into 1-inch chunks.
Toss the chunks of fruit onto a silicone mat-lined sheet pan and freeze them until solid, which usually takes 2 hours.
Transfer the mango chunks to a freezer bag and freeze them until solid if you plan to make this recipe later.
You can skip this step and use frozen mango pulp, sorbet, or mango nectar instead.
How Do I Prepare The Glasses For This Drink?
In Texas, mangonadas are served in oversized goblets. Since this is a frozen drink, serve mangonadas in a glass with a long or thick stem to prevent melting the frozen cocktail with the heat from your hands. Margarita or daiquiri glasses also work well if you can’t find goblets.
To prepare the glasses for your mangonadas margaritas:
- Cut a fresh lime in half, then cut one of those halves into 4 wedges.
- Save the remaining lime half to juice and add to the cocktail mixture and the remaining wedges to garnish your drinks.
- Take a lime wedge and rub it against the rim of the goblet to wet the glass.
- Dip the rim into the Tajín to coat it.
Repeat this step with the other goblet, then set the glasses aside to dry.
What’s The Best Tequila To Use In This Recipe?
Tequila blanco is the best tequila for this mango margarita recipe because it has a mild flavor that doesn’t compete with the fresh mangos. Use a good quality tequila to ensure the flavor of your mangonada margarita isn’t compromised.
Add the tequila blanco, triple sec, lime juice, water, and sugar to a blender. Adding the liquids first keeps things moving when you add the rest of the ingredients.
Next, add the frozen mango and ice cubes to the blender.
Blend the fruit mixture together for 1 1/2 minutes, scraping the blender’s carafe once or twice during mixing. The final mixture will be smooth and free of lumps. If yours is still chunky, blend the mixture for an additional 30 seconds.
What Is Chamoy?
Chamoy is a savory sauce of pickled fruits, like mangos, plums, or apricots, that ranges in form from syrupy to a thick paste. This condiment is often used to top fresh fruits, roasted vegetables, or cocktails like Micheladas. Chamoy gives the mangonadas margaritas the bright red swirl that contrasts beautifully with the orange color of the mangos. It also gives the cocktail a slightly salty and spicy flavor, perfectly balancing the mango’s sweetness.
To go from Mango Margaritas to Mangonadas, spoon or pour the chamoy into each goblet. Swirl the glasses to create an abstract swirl in the glass bowl. Do this just before pouring the mangonada mixture into the glass so the chamoy doesn’t pool at the bottom.
Pour the mangonada mixture into each prepared glass and, finally, garnish the glasses with a tamarind straw.
How Do I Serve Mangonadas?
Tamarind-chile straws are big smoothie straws with a chewy coating of tamarind paste coated with chili spice and are the typical garnish for mangonadas. You can find them at your local Hispanic grocery store or using the link above.
Garnish the mangonadas margaritas with the straw, a lime wedge, a little chamoy, and a sprinkle of Tajín to finish. Serve the mangonadas immediately once they’re garnished.
How Can I Switch Up This Recipe?
If you want to alter the flavors of your mangonadas margaritas, swap out the mangos for fruits like:
Replace the tequila blanco with añejo or mezcal for a slightly smoky flavor.
You can omit the chamoy or add more for an extra tickle of tartness in your margarita.
Replace the sugar and water in this recipe with homemade simple syrup, agave nectar, or maple syrup. Or, for more spice, use a flavored simple syrup, like this jalapeño simple syrup.
Swap the triple sec for Grand Marnier, orange liqueur, or Cointreau.
To make virgin mangonadas, omit the tequila and triple sec and replace them with mango juice, fresh orange juice, or pineapple juice.
How Do I Turn This Recipe Into Pitcher Mangonadas?
This recipe makes pitcher mangonadas margaritas unless you’re serving them in the massive goblets pictured. Then it only makes two servings.
You can get four servings from this drink recipe if you serve them in traditional margarita glasses.
You can still make a bigger batch, however. Simply double the recipe to make 8 servings.
Can I Freeze Leftovers?
Transfer leftover mangonadas margarita mix to a freezer storage container and freeze it for 2-3 months. Since the thawed drink can be somewhat thick, you can blend the mixture with mango juice, fresh orange juice, pineapple juice, or more tequila to loosen it slightly.
If you’re like me and enjoy a unique cocktail that packs a punch, these Mangonadas must be in your toolkit.
Because they’re colorful, flavorful, and easy to make, they’re a hit with or without alcohol.
How Can I Incorporate These Into A Menu?
If you’re planning a fiesta, these mangonadas margaritas go well with all sorts of Mexican food and dessert recipes. Some of my favorite recipes are:
A really frozen version of this recipe is my Mango-Chili Paletas.
These Mangonadas Margaritas are among the best Cinco de Mayo recipes but don’t limit them to May. This tropical frozen mango margarita is a great cocktail recipe for any time of the year, just be sure to enjoy these Mangonadas responsibly. Don’t forget to pin this easy recipe to your drinks board and share it with your friends!
Mangonadas Margaritasat Sense & Edibility
- high-powered blender
- 3 large (or 5 cups) mango cut into 1-inch chunks
- 2 large limes
- 1/3 cup (121 grams) Tajín optional
- 6 ounces (176 milliliters) tequila blanco
- 3 ounces (88 milliliters) triple sec or Grand Marnier
- 2 ounces (59 milliliters) cold water
- 1/4 cup (50 grams) granulated sugar
- 2 1/2 cups (2 handfuls) ice
- 4 ounces (118 milliliters or 1/2 cup) Chamoy
- 4 Tamarind-Chile Straws, optional
Freeze the Mango Chunks (2 hours ahead)
- Arrange the mango chunks on a silicone-lined sheet pan in single layer. Place the pan, uncovered in the freezer and freeze the fruit until solid, which should take about 2 hours. Alternatively, you can put the mango into a freezer bag and freeze them until solid for up to two months.
Prepare the Goblets
- Cut one of the limes in half. Cut one of those lime halves into 4 wedges. Juice the remaining half and the other whole lime to extract 1/3-1/2 cup of lime juice to use in the mangonadas later. Set this juice aside.
- Pour the Tajín onto a salad plate or bowl.Use one of the lime wedges to wet the rim of the margarita glasses. Dip the rims into the Tajín to coat it thoroughly. Set both of the glasses aside to dry. Discard the use wedge of lime.
Mix the Mangonadas
- To the carafe of your blender, add the tequila, triple sec, lime juice, water, and sugar. Next add the frozen mango chunks and the ice.
- Place the lid on the blender and blend the mixture on high for 30 seconds. Stop the blender and use a spatula to scrape down the sides of the carafe. Blend again on high for 30-45 seconds. Stop and scrape the blender again. If you find the mangonada is too thick add a tablespoon more tequila or water to the blender.Blend once more on high for 30-45 seconds, or until the mixture is very smooth and free of lumps.
Serve the Mangonadas
- Spoon or pour the chamoy into each of the goblets, dividing it equally between the glasses. Swirl the chamoy in the glass slightly.
- Divide the mangonada mixture evenly between the glasses and garnish each with a tamarind-chile straw.
- Serve and enjoy responsibly.
Swaps and Subs:
- Replace the mango with guava, pineapple, passionfruit, or papaya.
- One package of frozen fruit pulp may be use instead of frozen fresh fruit.
- Try an aged tequila blanco or an añejo for a slightly smoky flavor.
- You can omit the chamoy or add more.
- Use 2 tablespoons of simple syrup instead of the sugar water. A flavored simple syrup, like the jalapeño one I use here will go well in this recipe.
For virgin mangonadas:
- Omit the triple sec and tequila.
- Replace the alcohols with 3/4 cup of mango nectar.
- Prepare as instructed.