Think of the Mangonada as a Mexican mango smoothie prepared with fresh-cut mango and spiced up with chamoy chili sauce and Tajín chili powder. The name mangonada roughly translates as mango–ade. In Spanish, the suffix ada is used like we use the suffix ade for lemon-ade and lime-ade. It’s delish!
- 3 mangoes Manila or Ataulfo
- 1 tbsp sugar
- 4 tbsp chamoy
- 1 tsp Tajín
- 1 cup water
Remove the flesh of one mango and cut into ½" pieces and set aside.
Remove the flesh of the other 2 mangoes and blend with 1 cup of water, 1 tbsp. sugar, and the juice from the lime until smooth.
Pour about a tablespoon of chamoy on the bottom of your glass. Then add ¼ of the blended mango.
Add another ¼ of the blended mango and another tablespoon of the chamoy.
Then add ½ of the reserved chopped mango and add ½ teaspoon of the Tajín chili powder.
Give the drink a gentle stir to incorporate the chamoy and Tajín. Enjoy!