Description
A refreshing and flavorful frozen mango margarita, the Best Mangonada Recipe combines frozen mango, tequila, lime juice, and a hint of sweetness with spicy Chamoy and Tajín for a perfect summer cocktail.
Ingredients
Scale
Main Ingredients
- 3 cups frozen mango
- 3 ounces tequila blanco or reposado
- 1 ounce triple sec (preferably Cointreau)
- ½ cup coconut water
- 2 limes, juiced
- 1 ½ tablespoons simple syrup or agave sweetener
For Garnish and Layering
- Chamoy sauce
- Tajín seasoning
- Fresh diced mango (optional, for topping)
Instructions
- Prepare Glasses: Pour Chamoy sauce onto a small plate and rim two glasses by dipping the edges into the Chamoy. Then, pour Tajín onto another small plate and coat the rims of the glasses with Tajín over the Chamoy. Set the glasses aside.
- Blend Ingredients: Add the frozen mango, tequila, triple sec, coconut water, fresh lime juice, and simple syrup or agave sweetener into a blender. Blend on high speed until the mixture is smooth and creamy throughout.
- Assemble the Drink: Pour the blended cocktail into the prepared glasses, layering with Chamoy sauce between a few layers if desired. Top each glass with fresh diced mango and sprinkle extra Tajín on top for added flavor and visual appeal.
- Serve Immediately: Enjoy the mangonada right away while it is cold and refreshing.
Notes
- For tequila, use blanco or reposado to avoid overpowering the mango flavor; avoid aged tequila for this recipe.
- Cointreau is the preferred triple sec for this recipe for its smooth, balanced flavor.
- Substitute additional coconut water for an alcohol-free version of this cocktail.
- Agave nectar or honey can be used instead of simple syrup for sweetness.
- Always use fresh lime juice for the best citrus flavor.
- Chamoy can be found at Mexican markets or purchased online for authentic flavor.
