Ingredients
Main Ingredients
- 3 cups frozen mango
- 3 ounces tequila blanco or reposado
- 1 ounce triple sec
- ½ cup coconut water
- 2 limes, juiced
- 1 ½ tablespoons simple syrup or agave sweetener
For Garnish and Layering
- Chamoy sauce (for layering and rimming glasses)
- Tajín seasoning (for garnish and rimming glasses)
- Fresh diced mango (optional as a topping)
Instructions
- Prepare the Glasses: Pour chamoy sauce onto a small plate and use it to rim two glasses. Then pour Tajín seasoning onto another small plate and coat the rims of the same glasses with it. Set the prepared glasses aside.
- Blend the Drink: Add frozen mango, tequila blanco or reposado, triple sec, coconut water, freshly squeezed lime juice, and simple syrup or agave sweetener into a blender pitcher. Blend on high speed until the mixture is smooth and creamy throughout, ensuring a perfectly blended frozen margarita consistency.
- Assemble the Mangonada: Pour the blended mango cocktail into the rimmed glasses, layering with chamoy sauce between a few layers for added flavor contrast. Top each drink with fresh diced mango and sprinkle extra Tajín seasoning on top for an extra spicy kick. Serve immediately and enjoy the refreshing mangonada.
Notes
- If tequila is not preferred, you can omit it for a non-alcoholic version or substitute with a mild white spirit.
- Adjust the sweetness by varying the amount of simple syrup or agave according to taste.
- Chamoy and Tajín can often be found at Mexican grocery stores or online.
- Using good quality frozen mango helps achieve a smooth texture without needing additional ice.
- This recipe serves two standard margarita glasses.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Drinks
- Method: Blending
- Cuisine: Mexican
