|Nutrition Facts (per serving)|
|Servings: 3 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 5g||17%|
|Total Sugars 29g|
|Vitamin C 50mg||250%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
At the beloved Mexican fruterias of Southern California, not only can one enjoy a delicious torta and fruit bowl, amongst many things, they’re the place to get the famous chamango. Called by many names—mangonada, chamango, mangoneada, and chamoyada—they all mean one thing: sweet mango slushy sorbet with swirls of tangy chamoy, salty Tajín, and chunks of juicy mango. It’s the treat of balmy summer afternoons, or sweaty tropical evenings when the craving for a refreshing dessert strikes.
Who Invented the Mangonada?
The origins of the mangonada are murky. A Chicago couple claims to have invented it during a bout of boredom in the early 2000s, inspired by a Mexican mango chamoy popsicle. However, its origins are also attributed to Mexico, and it has existed for over two decades.
The History of Mangoes in Mexico
One thing’s for sure, Mexico holds the mango in high regard. The fruit is sold street-side, skewered on sticks and carved into roses, made into sorbets and agua fresca, and added to salsas, ceviches, and more. But this juicy golden fruit isn’t endemic to the country. In fact, they were introduced to Mexico during the Manila-Galleon trade from the Philippines in 1775.
What is Chamoy?
Chamoy, an emblem of Mexican antojitos (“little cravings,” or snacks), actually has Japanese origins. Made using dehydrated plums, this red, tangy, sweet, and salty sauce originates from umeboshi—a pickled plum traditionally eaten with white rice. And so, ingredients with Filipino and Japanese origins come together to create a dessert that is uniquely Mexican and easy to recreate at home.
Tips for Making Mangonadas
- Blend, blend, blend—Don’t be afraid to keep blending—blend until very smooth!
- How to choose a ripe mango—Use your senses! Depending on the type of mango you’re using, steer clear of green. The color should be mostly yellow and orange. Use your hands, press or squish it a bit. It should give a little but not too much where it feels mushy or bruised. And lastly, use your nose and smell right where the stem was, you’re looking for a sweet fragrant scent.
- What kind of mango to use—As for mango varieties, use whatever you can find that is ripe and fragrant. Champagne mangoes (also called Ataulfo mangoes) are particularly nice and happen to be the descendents of those first mangoes brought to Mexico from the Philippines.
- How to prep mango—To cut the mango, slice along the central “bone” or pit to remove its cheeks. Into them lightly draw lines down and across with your knife without breaking the skin to create squares, and scoop them out with a spoon.
- Go big or small—This recipe makes 3 larger (12-ounce) servings or 6 smaller (6-ounce) servings.
“The mangonada is the half-frozen version of a fresh fruit bowl sprinkled with delicious salty Tajín. The combination of sweet, slushy mango puree with tangy Chamoy and salty Tajín is truly irresistible. The Tamarindo candy sticks really complete the drink and can easily be found online. I can’t wait to sip a mangonada on the next 90 degree day.” —Joan Velush
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
Steps to Make It
Gather the ingredients.
Using 2 small plates, make a rimming station. To one plate add 1/4 cup of chamoy; to the other 3 tablespoons of Tajín. Eyeball and add more or less if necessary; you’ll be dipping the rims of your glasses in this. Set aside.
Add the frozen mango, ice, water, lime juice, and maple syrup or agave to a blender or food processor. Blend on high speed or process until smooth. Taste and adjust lime and sweetener if necessary.
Grab your glasses and dip the rim first in chamoy and second in Tajín.
Next, into the bottom of each glass add 1 1/2 teaspoons Tajín and 1 tablespoon chamoy (if making 6 smaller servings instead of 3 larger ones, use 3/4 teaspoon Tajín and 1/2 tablespoon chamoy per glass). Swirl it around and let it color the walls of the glass.
Carefully start filling your glass with your mango slushy and make sure to move the slushy around a bit so the Tajín and chamoy mix doesn’t stay stuck at the bottom. As you pour, if you’d like, add bits of mango layered in between, or save your chunks of mango for a more dramatic topping.
Speaking of dramatic toppings, to finish it off, add in your tamarind candy sticks, drizzle the remaining chamoy over the top, and add another sprinkle of Tajín, if desired.
When it’s mango season, or if you have fresh mango available to you, instead of using frozen mango feel free to use fresh mango instead of frozen. Also, you can always layer more chamoy as you serve the sorbet and do up the toppings by adding more chewy tamarind candies.
What’s the Difference Between a Mangonada and a Chamoyada?
Mangonada, mangoneada, chamango, and chamoyada are all different names to describe the same thing.