Fruity and Frozen Mangonada Margaritas are a fun treat that you’ll love this summer. The color is amazing, and the flavors are pretty fabulous, too. I’ve recreated this Mexican favorite and added tequila for a tasty adult beverage.
Mangonada Margaritas will be perfect to sip on this summer season. I think having a batch on hand for your July Fourth festivities is definitely a good idea, whether you’re sitting poolside or on the patio. Everyone will want to get their hands on one of these tasty drinks, for sure!
I’ve lived in the Southwest for a loooong time and I’ve never tried Chamoy sauce. Hard to believe! My husband came home with some recently, and when we were on a family trip to San Antonio, he bought a bottle for the house we were renting, and we ate it drizzled on watermelon!
In addition to these frozen margaritas, another of my favorite cocktails is Paloma Cocktails. They’re refreshing, and the double whammy of citrus is one of the things I love about it! Palomas are said to be the most popular tequila drink in Mexico (the margarita hits the top of the list in the U.S.). If you’ve had a Paloma, you’ll understand why!
Do you prefer to reach for a colorful non-alcoholic and fruity drink instead? Try my Blueberry Italian Cream Soda. You’ll love how creamy and colorful it is!
Chamoy is good stuff. It’s a Mexican condiment that’s fruity and tangy and salty and a little spicy. What a great mix! Have you ever had bought mango from the street carts in bigger cities across the U.S.? It’s often drizzled over the mango for an extra bit of goodness!
Use the sauce in marinades, on grilled meats, and in mango smoothies, too. We were reading about mangonadas that you’ll find in Mexico: frozen mango sorbet or smoothies served with a drizzle of Chamoy, and sometimes seasoned with Tajín (a chile-lime salt that we use on side dishes and meats, too).
Mangonada Margaritas sounded like something we needed to make to beat the Arizona heat! They really hit the spot!
I rimmed our glasses using Tajín, and included mango nectar to blend up these Mangonada Margaritas. If you can’t find the mango nectar at the store, use orange juice instead. You’ll find the Chamoy sauce and the Tajín at Latin American grocery stores, or online.
It’s no problem to leave out the tequila for these margaritas. These frozen treats will be fun and tasty just the same!
Mangonada Margaritas are the perfect way to celebrate this summer. Give them a try for the July Fourth festivities!
Patricia Conte/Grab a Plate
Serves Serves 2-4 people
5 based on 3 review(s)
- 4 cups frozen mango
- 1-1/2 cups mango nectar (or orange juice)
- 3 ounces tequila
- Juice from 1/2 lime, plus a few lime slices for garnish
- 1/3 cup Chamoy sauce, to taste
- Water, as needed, to thin out the mixture
- Optional: Tajín seasoning for the rim of the glasses
- Use a lime to wet the rim of two, 12-ounce glasses, then dip the rims into a plate of the Tajín seasoning.
- Drizzle the Chamoy sauce around the inside (sides) of the glasses.
- Add the frozen mango, mango nectar (or orange juice), tequila, and lime juice to a blender. Blend until smooth. You can add a bit of water if the mixture is too thick.
- Divide the mixture evenly between the glasses. Drizzle a little more of the Chamoy over the top, garnish with the lime slices, and server immediately.
This recipe makes 2, 12-ounce drinks. You could either serve it as four drinks, or double up on the recipe for more.