Mangonada Recipe

Prepare mango and liquids

Place the cubed mango, fresh orange juice, fresh lime juice and simple syrup into a high-speed blender.

Add the ice on top. Blend on high until a smooth slushy consistency is reached — the texture should be thick enough to hold a spoony mound but soft enough to pour slowly (about 30–45 seconds depending on blender). If too thick, add up to 2 tablespoons more orange juice; if too thin, add a few more ice cubes and pulse.

Warm the chamoy slightly to make it pourable: place the chamoy jar in a bowl of hot water for 2–3 minutes or microwave 20–30 seconds in a microwave-safe bowl, stirring once. It should be viscous but drizzly.

Pour about 2 tablespoons of the warm chamoy into a shallow dish. In a separate shallow dish, spread 2 tablespoons of Tajín. (Reserve the remaining chamoy for drizzling and the remaining Tajín for final sprinkle.)

Rim each chilled glass: dip the glass mouth into the chamoy dish, rotate to coat the rim thickly, then immediately dip the chamoy-coated rim into the Tajín to adhere. Set glasses upright to let the rim set for 30–60 seconds.

Create interior chamoy ribbons: hold each rimmed glass at an angle and spoon or drizzle 1–2 teaspoons of warm chamoy down the inside wall of the glass in a swirling motion so streaks form from rim to base.

Divide the mango slush evenly among the prepared glasses, filling them about two-thirds full. Use a spoon to press some of the slush against the chamoy ribbons so the streaks remain visible.

Slowly top each glass with sparkling wine. Pour gently down the side (or over the back of a spoon) to preserve some effervescence and avoid overflowing. Each glass will get roughly 180–200 ml depending on how full the glass was from slush.

Drizzle 1 teaspoon of the reserved chamoy over the top of each drink and finish with a light sprinkle (about 1/2 teaspoon) of the reserved Tajín over the chamoy and foam for a spicy-sour accent.

Skewer a few diced mango pieces on a small cocktail pick and rest it on the rim (if desired), or float the pieces on top. Add a lime wedge to each glass for squeezing at the table.

Serve immediately with a spoon and straw so guests can mix the chamoy ribbons into the slush as they drink.