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Mangonada

2

  • Prep Time15 min
  • Total Time15 min
  • Makes4 servings
A wavy tall glass filled with mango slushy and stripes of chamoy sauce. It's dressed with chopped mango and a red straw.

Produced by Sun Ngo; photography by Christie Vuong; food styling by Sage Dakota; prop styling by Rayna Schwartz.

Even if you’re serving a batch of this Mexican slushy on your teensy patio, everything about it screams beach: it’s sweet, sour, a little spicy and extremely refreshing. —Chantal Braganza

Ingredients

  • 3 large very ripe mangoes, peeled, chopped and divided

  • 4 cups frozen mango chunks

  • 1 cup mango purée or water

  • 4 limes, juiced

  • ¼ cup chili-lime salt seasoning, such as Tajín

  • 1 lime slice

  • ½ cup liquid chamoy sauce (see tip)

  • 2 cups crushed ice

Instructions

  • Combine two-thirds of chopped mango with frozen mango, mango purée and lime juice in a high-powered blender. Blend until very smooth.

  • Pour chili-lime salt onto a plate. Wet the rim of 4 tall glasses with the lime slice; roll each rim in salt at an angle so it covers just the outside of the glass.

  • Drizzle up to 2 tbsp chamoy along the inside of each glass in swirling or looping patterns.

  • Layer blended mango mixture, crushed ice and reserved chopped mango in each glass, adding extra chamoy sauce along the way, if desired.

Kitchen Tip

Chamoy is a pickled fruit sauce that can be found online or in Latin American grocery stores.

Find more fresh mango recipes in this delicious collection.

Get more cold, drinkable desserts in this recipe collection.

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The cover of the Chatelaine Summer 2025 issue, featuring a pink drink with a paper straw.

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In our Summer 2025 issue, we get real about what sex is like after 40. Plus, living together after divorce, our favourite beauty products of the year and 17 incredibly summery recipes, from ceviche to sour cherry cobbler.