Mangonada (Chamoy Mango Slush)

Name: Mangonada (Chamoy Mango Slush)
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 400 g frozen mango chunks; 1 fresh ripe mango, diced; 1 Lime, juiced; 120 ml cold water or orange juice; 2 tbsp Sugar (optional); 6 tbsp Chamoy sauce; 2 tsp Tajín or chilli-lime powder

Frozen mango blended icy-smooth, layered with sticky chamoy and chilli-lime powder. Sweet, sour, salty and spicy all at once.

Mexican · Desserts · prep 10 min · cook 0 min · serves 2 · Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free, Pescatarian, Paleo

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Ingredients

400 g frozen mango chunks
1 fresh ripe mango, diced
1 Lime, juiced
120 ml cold water or orange juice
2 tbsp Sugar (optional)
6 tbsp Chamoy sauce
2 tsp Tajín or chilli-lime powder

Method

Blend the frozen mango, lime juice, water and sugar (if using) until thick and slushy, scraping down as needed.
Swirl a spoonful of chamoy around the inside of two tall glasses and dip the rims in chamoy, then Tajín.
Layer the mango slush with more chamoy and a sprinkle of Tajín, finishing with diced fresh mango on top.
Drizzle with the last of the chamoy and serve straight away with a spoon and straw.

Tips

A tamarind candy straw (banderilla) is the classic garnish.
Some chamoy brands contain artificial colouring; check labels if that matters to you.

Sources

Written in our own words after cross-checking these recipes:

Mexican Food Journal ¡Hola! Jalapeño Chili Pepper Madness

Open Mangonada (Chamoy Mango Slush) in Nouns Cooking