Mexican Mangonada Recipe (Chamoyada)

In addition to offering mouthwatering tortas and fruit bowls, Southern California's iconic Mexican fruterias are where you can get the chamango, which is a popular drink. There are several different names for this treat, including mangonada, chamango, mangoneada, and chamoyada, but they all refer to the same thing: a sweet mango slushy sorbet with swirls of acidic chamoy, salty Tajin, and pieces of juicy mango. When you have a wanting for a cool dessert, it usually happens on a pleasant summer afternoon or a humid tropical evening.

The mangonada's history is unclear. It was allegedly created by a Chicago couple out of boredom in the early 2000s and took its name after a Mexican mango chamoy popsicle. But it also has Mexican origins, and it has been around for more than 20 years.

• 1/2 cup chamoy, divided
• 4 to 4 1/2 tablespoons Tajín, divided
• 2 1/2 cups frozen mango cubes
• 2 cups ice
• 1 1/2 cups water
• 3 tablespoons fresh lime juice
• 3 tablespoons maple syrup or agave syrup
• 2 cups cubed fresh ripe mango
• 3 to 6 tamarindo candy sticks

• Make up a rimming station with two tiny plates. Add 1/4 cup of chamoy to one plate and 3 tablespoons of Tajin to the other. You'll be dipping the rims of your glasses in this, so wing it and adjust the amount as needed. Set apart.
• Blend or process the frozen mango together with the ice, water, lime juice, and maple syrup or agave. Blend or process until smooth at high speed. If required, taste and adjust the sweetness and lime.
• Grab a pair of glasses and dip the rims in Tajn and then chamoy.
• Then, put 1 1/2 teaspoons Tajin and 1 tablespoon chamoy into the bottom of each glass (or 3/4 teaspoon Tajin and 1/2 tablespoon chamoy if creating 6 smaller servings as opposed to 3 larger ones). Stir it up and watch as it colors the glass walls.
• Mango slushies should be carefully poured into glasses, being sure to mix the slushy frequently to prevent the Tajin and chamoy mixture from settling at the bottom. If you'd like, you can stack bits of mango in between the liquid as you pour, or you can reserve your chunks of mango for a more stunning topping.

It's acceptable to substitute fresh mango for frozen mango when it's mango season or if you have the availability of fresh mango. Additionally, you can always add more chewy tamarind candies to the garnishes and layer more chamoy as you serve the sorbet.

Final word

A mangonada is a Mexican drink that is created with ripe mangoes, chamoy, and Tajin, a salt-chile seasoning. A tasty summer treat, it combines savory and spicy undertones with sweet fruit flavors. It's simple to prepare this enjoyable drink at home for the whole family.