Mangonada Recipe

Rim the glass

Take a tall glass and rub the lime wedge around the rim to moisten it. Dip the moistened rim into a shallow plate with 1 tsp Tajín Clásico to coat evenly. Set the glass aside in the freezer or fridge to chill while you prepare the slush.

Spoon 1 tablespoon of chamoy into the chilled glass and swirl it around the inside to create a decorative coating. Reserve remaining chamoy for layering and garnish.

In a high-speed blender combine 2 cups diced ripe mango, 3 cups ice, 1 tablespoon fresh lime juice, and 1 tablespoon granulated sugar. Blend on high until the mixture is smooth and has a slushy consistency. If too thick, add up to 2 tablespoons water or a splash of orange juice and re-blend; if too thin, add a few more ice cubes and pulse until desired thickness.

Add 1 ounce triple sec and 1.5 ounces tequila to the blender. Pulse 2–3 times to incorporate alcohol without over-thinning the slush. Taste and add more sugar (½ tsp increments) or lime juice (½ tsp increments) if needed to balance sweetness and acidity.

Remove the chilled glass from the fridge. Drizzle about 1 tablespoon chamoy down the inside of the glass in a spiral. Sprinkle a pinch (about ¼ tsp) of Tajín inside the glass over the chamoy.

Spoon or pour about two-thirds of the mango slush into the glass, packing it slightly so it fills evenly.

Add another thin drizzle (about 1 tablespoon) of chamoy over the slush, then sprinkle roughly ½–1 tsp Tajín on top of that layer for a spicy-salty contrast.

Top with the remaining mango slush, mounding slightly. Drizzle a final teaspoon of chamoy over the top and finish with a light dusting (about ¼–½ tsp) of Tajín.

Garnish with 1–2 fresh mango slices on the rim and serve immediately with a straw and spoon. Offer additional ice on the side if desired.