Mangonada is a Mexican dessert made of mango sorbet and chamoy topped with chili powder or tajin. It’s sweet, spicy, tangy, traditional from Mexico, and more! Now, there are variations of this dessert such as Chamoyadas, Mangohelada, Strawberry variations, and bolis, among other popular Mexican desserts.
A mangonada is most known for being a block of ice mango, but sometimes people make them like a drink or smoothie. However, everyone’s favorite in Mexico is the following recipe:
- 3 Mango- other recipes will say “Use frozen mango,” but you can use room temperature or fresh mangos and it will taste better because you mix all the things.
- 1 tablespoon of Lime juice (or leave to your taste)
- 2 cups cold water (or as needed)
- 2 tablespoons sugar
- Disposable cups (if you want to)
- Small popsicle sticks
- Cut and place the mangos in a blender. Add the sugar, lime juice and incorporate 1 cup of cold water.
Slowly, add the rest of the water if you need to.
Check the mixture before that. The mangonada mixture or consistency has to look like a smoothie. This step is up to your taste, adding more or less jugar or mango.
- Add tajin and chamoy to your taste on the disposable cups. Fill each cup 3/4 of the way up with the mango mixture.
- Add the mango mixture to your cups.
- Freeze for 1 hour before inserting popsicle sticks. Freeze for 24 hours or more.
When ready, you can add more chammy, tajin, and mango on top if you want to.
For more food and drink recipes go to TodoWafi.com. I hope you enjoy your mangonada!!