Spicy, sweet, and refreshing; just watch out for a brain freeze



In part of my series of mango dishes from around the world, I learned about mangoneada, a Mexican mango slushy made with frozen blended mango and layered with chamoy sauce. They are beautiful in color since they are bright yellow and red, and their colors are shown off since they are often served in a clear glass jar or small plastic cup.  

This mangoneada recipe was given to me by Evelyn, who lives in Phoenix, Arizona, but is ethnically Mexican. She wanted to introduce this mango slushy since she has always connected it to family. The first time she enjoyed a mangoneada was with her cousins in Mexico. Drinking mangoeadas also reminds her of touring through Mexico with a drink in hand since it is a popular street food that can be purchased all around Mexico. As a cold iced slushy, it is the perfect drink for hot summer days in Mexico.  

 A key ingredient in mangoneada is chamoy sauce, a sauce made from dried apricots, red peppers, and lime juice. Chamoy sauce is spicy and sour, which contrasts with the sweet mangos. Mangoneada also has picked fruits, chile ancho, tajin, and a tamarind straw. These ingredients all combine to make a unique spicy and tart taste.  

I was excited to try making mangoneada at home since I love the flavor of chamoy, and of course, I love mangos. I also went looking for the tamarind stick covered in chili powder. I love Mexican tamarind candies, and I even put Tajin on everything. And when I say everything, I literally mean everything from fruits to vegetables to meats and seafood. So if you don’t have tajin in your pantry, you should definitely get some.  

To make your mangoneada tasting experience more authentic, you can say disfrutalo, which means enjoy it in Spanish before you drink. You can also add some alcohol to the drink (like I did) and then click glasses and say salud. Saying salud is to do a little ‘cheers’ to your health in Spanish.  

Watch the Video


  • 1 large mango roughly chopped
  • ½ cup cold water or mango nectar
  • 8 large ice cubes or more, if desired
  • 1 Tbsp freshly squeezed lime juice
  • 3 Tbsp chamoy sauce or to taste
  • 2 Tbsp tajin or as much as you'd like
  • extra chopped mango optional
  • tamarind stick optional


  • Place the chamoy sauce and Tajin in a small dishes, rim the glass into the chamoy sauce then into the Tajin powder. Next pour some chamoy sauce near the top and swirl it around to coat around the glass and down to the bottom. If you want you can add a little bit of the extra chopped mango to the bottom of the glass.
  • Place the mango pieces in the blender along with the ice cubes, nectar or water, and lime juice. Blend until the ice and mango are completely broken down and you have a slushy consistency.
  • Pour the slushy into the prepared glass. If you'd like you can alternate layers of mango slushy, then chamoy, then mango slushy repeating until you reach the top.
  • Serve with a reusable straw or a tamarind stick and enjoy!
Course: Drink
Region: Latin America


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