Name: Non-Alcoholic Mangonada Mocktail Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mexican
Ingredients: 16 oz. Frozen mango; 12 oz. Mango nectar; 1 cup Ice; 1 Lime, juiced; 2 tbsp Granulated sugar; 3 tbsp Chamoy sauce; 2 tbsp Tajín seasoning; Tamarind candy sticks (tamarind straws); Optional: Mango slices or lime slices for garnish

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Introduction

The Non-Alcoholic Mangonada is a vibrant and refreshing tropical drink that perfectly balances sweet mango with tangy lime and a spicy kick. This colorful mocktail is ideal for hot summer days and is loved by both kids and adults alike. Whether relaxing by the pool or hosting a family gathering, the mangonada adds a festive touch.

The image shows two glasses filled with a thick, yellow mango smoothie that has red sauce swirled inside, creating a marbled effect mainly near the bottom and middle. Each glass is rimmed with a dark reddish-brown spice mix, adding a rough texture around the top edge. A long reddish-brown stick is placed vertically in each glass, standing out against the bright yellow smoothie. The background is a white marbled surface with a green cloth, and slices of fresh mango and lime are partially visible, adding fresh and natural elements to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz. frozen mango
12 oz. mango nectar
1 cup ice
1 lime, juiced
3 tbsp chamoy sauce
2 tbsp granulated sugar
2 tbsp Tajín seasoning
Tamarind candy sticks (tamarind straws)

Instructions

Step 1: In a blender, combine frozen mango, mango nectar, ice, lime juice, and granulated sugar. Blend until smooth and creamy.
Step 2: Dip the rims of your glasses into chamoy sauce, then coat the rims evenly with Tajín seasoning to create a flavorful, spicy crust.
Step 3: Drizzle chamoy sauce along the inside walls of each glass to add extra tang and color.
Step 4: Pour the blended mango mixture into the prepared glasses. Garnish with tamarind candy sticks and optional slices of mango or lime.
Step 5: Serve immediately to enjoy at its freshest and most refreshing.

Tips & Variations

For an extra kick, add a pinch of chili powder to the mango blend before blending.
Use fresh mango if frozen is not available, but add extra ice to keep the drink chilled and thick.
If you prefer less sweetness, reduce the sugar to 1 tablespoon or substitute with honey for a natural touch.
Garnish with fresh mint leaves for a cooling aroma and contrast.

Storage

This mangonada is best enjoyed fresh and chilled. If you need to store it, keep it in an airtight container in the refrigerator for up to 24 hours. Stir well before serving as separation may occur. Avoid freezing once blended to maintain the best texture.

How to Serve

The image shows two glass cups filled with a creamy, smooth yellow mango drink with swirls of red sauce throughout. Each glass has a thick layer of dark red chili powder around the rim. A cinnamon stick, coated in the same dark red chili, is placed vertically in the center of each glass. The glasses are placed on a white marbled textured surface, with a green cloth, cut lime, and sliced mango pieces in the blurred background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

You can prepare the mango blend and keep it chilled in the fridge for up to a day, but for the best flavor and texture, it’s recommended to assemble the drink just before serving.

What can I use if I don’t have chamoy sauce or Tajín?

Chamoy sauce can be substituted with a mix of lime juice, chili powder, and a bit of fruit nectar or hot sauce for a similar sweet and spicy flavor. If Tajín is unavailable, use a blend of chili powder, salt, and lime zest on the glass rims.