Mangonada is a Mexican dessert drink made with mango sorbet and fruit, tangy chamoy sauce, tajin, lime juice and tamarind candy straws.
By Sue Lau | Palatable Pastime
Mangonada is my recipe of the day with the blogging group Sunday Funday. Each week bloggers in the group get together to post a recipe on a chosen topic. This week we are looking at recipes that use mango.
Mangonada combines sorbet with spicy, sweet and sour ingredients for a delicious take on a smoothie or fruit shake. Sometimes called chamango or chamoyada because of the addition of the chamoy sauce.
La Michoacana Paleta Shops
We first discovered these tasty treats dropping by a paleta shop near a local tienda where we buy Latin groceries. La Michoacana is a casual name for the type of Mexican ice cream shops that serve paletas, or frozen dessert treats made with a lot of fruit.
What is a Mangonada?
In the case of the mangonada, the paleta is made using lots of mangos. You can find these with sorbet or sometimes as a shaved ice and there will be bites of fresh mango as well. It is at once part smoothie, part fruit shake.
How To Make a Mangonada
But this is not simply whizzed in a blender. The cup is lined with a sweet and sour chamoy sauce the way one might line a cup with chocolate syrup. But in this case it is tangy and fruity like a sweet-tart or Jolly Rancher.
Then the sorbet is dropped in, and layered with lime juice and more chamoy sauce. Finally the top is given a sprinkle of Tajin spicy salt, adorned with fresh mango chunks, and crowned with a straw wrapped in tamarind fruit leather or other sweet and tart candy. It is a pure delight.
You can find all the things you need to make this (except maybe the sorbet) at a tienda market or perhaps at Amazon online.
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- Homemade Aam Roti/Mango Papad by Sneha’s Recipe
- Mango Chicken by Making Miracles
- Mango Falooda by Mayuri’s Jikoni
- Mangonada – Mexican Mango Sorbet Smoothie by Palatable Pastime
- Mango Margarita by Amy’s Cooking Adventures
- Spicy Mango Salsa by Food Lust People Love
- Stir-Fry Mango Ginger Chicken by Karen’s Kitchen Stories
- White Chocolate Mango Mascarpone Mille Crepe Cake by Pandemonium Noshery
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- 14 ounces Hagen Daz mango sorbet (softened)
- 2-3 tablespoons chamoy sauce
- 1-2 teaspoons fresh lime juice
- 1/4 teaspoon Tajin spicy salt
- 1 tamarind candy-wrapped straw
- Add half the chamoy sauce to a large chilled glass, swirling around the sides.
- Add sorbet, layering with additional chamoy sauce and lime juice.
- Sprinkle the top with Tajin spice and insert candy straw (nibble the candy off the straw as you eat).
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This looks delicious. A perfect ending to a summertime Fiesta.
What a stunning treat! All those layers of texture and flavor!
Love mangonada, it is such a delightful and refreshing dessert drink that is bursting with flavors. Love the idea of using a candy straw.
I am loving the riot of flavours here and feel like having this right now…so deliicous