Mangonadas de mango con chamoy 🥭

Ingredients

• 5 pieces Ripe Mango (peeled; 3 sliced for garnish, 2 diced for blending)
• 1 cup Mango Juice (store‑bought or freshly pressed)
• 4 tablespoons Granulated Sugar (adjust to taste)
• 1 pinch Salt (fine sea salt to enhance flavor)
• 2 tablespoons Lemon Juice (freshly squeezed from 1 lemon)
• 1 teaspoon Tajín (Mexican chili‑lime seasoning, plus extra for garnish)
• 1/2 cup Chamoy (for rimming glasses and drizzling)
• 2 cups Ice Cubes (enough to fill each glass twice)
• 4 pieces Lime Wedges (for garnish on the straw)

Instructions

1. Prepare the mangoes

   Peel all five mangoes. Slice three mangoes into thin rounds for garnish and dice the remaining two mangoes into small cubes for blending.

   Time: PT5M

2. Rim the glasses

   Spread a thin layer of chamoy on a small plate, dip the rim of each glass into the chamoy, then roll the rim in Tajín to coat.

   Time: PT3M

3. Blend the mango mixture

   Add the diced mango cubes, mango juice, sugar, pinch of salt, lemon juice, and a pinch of Tajín to the blender. Fill the blender jar with two glasses worth of ice, then blend on high until smooth but still slightly slushy.

   Time: PT2M

4. Assemble the mangonadas

   Pour a small spoonful of chamoy into the bottom of each rimmed glass, then add a splash of the mango‑ice blend. Layer sliced mango rounds, more mango blend, diced mango cubes, and repeat until the glass is full. Finish with a drizzle of chamoy, a sprinkle of Tajín, a lime wedge on the straw, and an optional extra slice of mango on top.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

1 g

Carbohydrates

35 g

Fat

0 g

Fiber

2 g