How to make Mangonadas Margaritas
3 large (or 5 cups) mango cut into 1-inch chunks
2 large limes
1/3 cup (121 grams) Tajín optional
6 ounces (176 milliliters) tequila blanco
3 ounces (88 milliliters) triple sec or Grand Marnier
2 ounces (59 milliliters) cold water
1/4 cup (50 grams) granulated sugar
2 1/2 cups (2 handfuls) ice
4 ounces (118 milliliters or 1/2 cup) Chamoy
4 Tamarind-Chile Straws, optional
Freeze the Mango Chunks (2 hours ahead)
1. Arrange the mango chunks on a silicone-lined sheet pan in single layer. Place the pan, uncovered in the freezer and freeze the fruit until solid, which should take about 2 hours.
Alternatively, you can put the mango into a freezer bag and freeze them until solid for up to two months.
Prepare the Goblets
1. Cut one of the limes in half. Cut one of those lime halves into 4 wedges.
Juice the remaining half and the other whole lime to extract 1/3-1/2 cup of lime juice to use in the mangonadas later. Set this juice aside.
2. Pour the Tajín onto a salad plate or bowl.
Use one of the lime wedges to wet the rim of the margarita glasses.
Dip the rims into the Tajín to coat it thoroughly. Set both of the glasses aside to dry. Discard the use wedge of lime.
Mix the Mangonadas
1. To the carafe of your blender, add the tequila, triple sec, water, and sugar.
Next add the frozen mango chunks and the ice.
2. Place the lid on the blender and blend the mixture on high for 30 seconds.
Stop the blender and use a spatula to scrape down the sides of the carafe. Blend again on high for 30-45 seconds. Stop and scrape the blender again. If you find the mangonada is too thick add a tablespoon more tequila or water to the blender.
Blend once more on high for 30-45 seconds, or until the mixture is very smooth and free of lumps.
Serve the Mangonadas
1. Spoon or pour the chamoy into each of the goblets, dividing it equally between the glasses.
Swirl the chamoy in the glass slightly.
2. Divide the mangonada mixture evenly between the glasses and garnish each with a tamarind-chile straw.
3. Serve and enjoy responsibly.
Swaps and Subs:
- Replace the mango with guava, pineapple, passionfruit, or papaya.
- One package of frozen fruit pulp may be use instead of frozen fresh fruit.
- Try an aged tequila blanco or an añejo for a slightly smoky flavor.
- You can omit the chamoy or add more.
- Use 2 tablespoons of simple syrup instead of the sugar water. A flavored simple syrup, like the jalapeño one I use here will go well in this recipe.
For virgin mangonadas:
- Omit the triple sec and tequila.
- Replace the alcohols with 3/4 cup of mango nectar.
- Prepare as instructed.
YIELD: 4 SERVING SIZE: 1
Amount Per Serving: CALORIES: 280 | TOTAL FAT: 0g | SATURATED FAT: 0g | TRANS FAT: 0g | UNSATURATED FAT: 0g | CHOLESTEROL: 0mg | SODIUM: 30mg | CARBOHYDRATES: 37g | FIBER: 2g | SUGAR: 33g | PROTEIN: 1g
Frequently Asked Questions:
What type of tequila should I use for Homemade Mangonadas Margaritas?
For the best results, use a good-quality tequila blanco (also known as silver or white tequila) for your Mangonadas Margaritas.
Tequila blanco is unaged or aged very briefly, preserving the natural flavors of the agave plant, which pairs well with the fruity mango and tangy lime flavors in this cocktail.
How can I make my Mangonadas Margaritas thicker or thinner?
To make the Mangonadas Margaritas thicker, add more ice or frozen mango chunks and blend again.
To make it thinner, add a little more tequila, triple sec, or cold water and blend until you achieve the desired consistency.
Can I make a non-alcoholic version of this Mangonada recipe?
Yes, you can create a non-alcoholic version of Homemade Mangonadas Margaritas. Simply omit the tequila and triple sec or Grand Marnier and replace them with equal parts of cold water, fruit juice (such as orange or pineapple), or a lemon-lime soda.
This will give you a refreshing and delicious mocktail that everyone can enjoy.
How can I adjust the spiciness of the Mangonada?
You can adjust the spiciness of the Mangonada by modifying the amount of Tajín seasoning used on the rim of the glass or added to the recipe.
To make it spicier, add more Tajín or a pinch of cayenne pepper. To make it milder, reduce the amount of Tajín used or omit it entirely.
Can I use other fruits in this recipe?
While this recipe uses frozen mango chunks, you can experiment with other fruits to create different flavors of Mangonadas Margaritas.
Consider using fruits like strawberries, pineapple, or peaches for a unique twist. Just ensure you freeze the fruit pieces before blending to maintain the slushy consistency of the Mangonada.
Can I make Mangonadas Margaritas in advance?
While you can prepare some components of Mangonadas Margaritas ahead of time, such as freezing the mango chunks and preparing the Tajín-rimmed glasses, it’s best to blend the cocktail right before serving.
This ensures that the ice remains slushy and the drink retains its refreshing texture.
Can I use store-bought frozen mango chunks instead of fresh mango?
Yes, you can use store-bought frozen mango chunks instead of fresh mango. Using frozen mango chunks, whether store-bought or homemade, helps to create the slushy texture of the Mangonadas Margaritas without diluting the flavor.
How can I serve Mangonadas Margaritas for a large group?
To serve Mangonadas Margaritas to a large group, you can prepare the components in advance and set up a DIY Mangonadas Margaritas station.
Prepare the Tajín-rimmed glasses, freeze the mango chunks, and make a large batch of the tequila, triple sec, water, and sugar mixture.
Keep the chamoy sauce and garnishes on hand, and let your guests blend their own Mangonadas Margaritas in smaller batches using a blender.
This way, everyone can enjoy fresh and slushy Mangonadas Margaritas made to their liking.
What if I don’t have Tajín seasoning?
If you don’t have Tajín seasoning, you can create a similar blend by mixing chili powder, lime zest, and a pinch of salt.
Alternatively, you can use any chili-lime seasoning blend that’s available in your local grocery store. It’s essential to note that the taste may vary slightly depending on the seasoning blend used.
What if I don’t have chamoy sauce?
If you don’t have chamoy sauce, you can make a simple substitute by combining equal parts apricot or mango jam, lime juice, and a splash of hot sauce (such as Valentina or Tapatio).
Adjust the proportions to your taste, making it sweeter or spicier as desired.
Alternatively, you can use a store-bought sweet and sour sauce, adding a dash of hot sauce for a kick of spice.