Mangonada Recipe
Pomegranate, Astral Tequila, Mango Puree with Chamoy, Tajin and Tamarindo Candy Straw. Served Frozen.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Garnish Ingredients
Method
Preparation
- 1
Prepare the Blender
In a blender, combine the mango puree, pomegranate juice, and Astral Tequila. Blend until smooth.
- 2
Add Chamoy Sauce
Add Chamoy sauce to the blended mixture to your desired sweetness and tartness. Blend again to incorporate.
- 3
Freeze the Mixture
Pour the blended mixture into a container and freeze for at least 2 hours or until it is solid.
Serving
- 4
Prepare the Glass
Take a serving glass and rim it with additional Tajin seasoning by wetting the rim with lime juice and dipping it into the Tajin.
- 5
Scoop and Serve
Once the mixture is frozen, scoop it into the prepared glass, forming a frozen slush.
- 6
Add Garnishes
Insert the tamarindo candy straw into the frozen mixture and drizzle more chamoy sauce on top if desired. Serve immediately.
