Mangonadas have become an increasingly popular frozen treat, especially in Latin American communities. But what exactly are mangonadas made of? Here is a comprehensive look at the ingredients that go into making this tasty chilled dessert.
The Basics of Mangonadas
Mangonadas are an icy, slushy drink made from mangos. The treat consists of a mango sorbet base that is then topped with a variety of ingredients to create different flavors. Some of the key ingredients in mangonadas include:
- Mango sorbet
- Chamoy sauce
- Tajin seasoning
- Lime juice
- Chili powder
The mangonada got its start in the Mexican state of Chihuahua. Vendors there served a simple iced, mango treat topped with chili powder and lime to help cool people down in the hot climate. Over time, the original mangonada evolved into the more elaborate layered dessert we know today.
Mango Sorbet
The base of a mangonada begins with mango sorbet. Sorbet is similar to ice cream but contains no dairy. Instead, it is made by freezing a sweetened fruit puree. To make mango sorbet:
- Mangos are washed, peeled, and chopped.
- The mango chunks are pureed with sugar and lemon juice.
- The mix is run through an ice cream maker to churn and freeze it.
- Additional ingredients like corn syrup or stabilizers may be added.
- The sorbet base is chilled until firm.
This mango sorbet imparts the signature mango flavor. It also produces the icy, granita-like texture distinctive to mangonadas. The sorbet is scooped into cups or cones before the other ingredients are added.
Chamoy Sauce
Chamoy sauce is a key ingredient in mangonadas. It is a savory and sour Mexican condiment made from:
- Chili peppers
- Fruit vinegar or lime juice
- Salt
- Fruits like apricots, prunes, mangos, or peaches
- Spices like garlic, cumin, cloves, cinnamon
There are many variations of chamoy sauce. It can range from a thin liquid to a thick paste. Chamoy adds tartness, spiciness, and salty-sweetness to balance the mango sorbet’s richness. It also contributes to the unique visual appeal of a mangonada.
Tajin Seasoning
Tajin is a popular Mexican seasoning blend made of:
- Dried chilis
- Lime juice
- Salt
It has a tangy, mildly spicy taste. A sprinkling of Tajin adds flavor and crunch to mangonadas. It also gives them an eye-catching reddish hue from the chilis.
Lime Juice
Fresh lime juice is squeezed over mangonadas. Lime adds tartness and brings all the flavors together. Using freshly squeezed juice is best for maximum tanginess and flavor.
Chili Powder
Another key seasoning in mangonadas is chili powder. Some options include:
- Ancho chile powder – mild, slightly sweet
- Chipotle chile powder – smoky, medium-heat
- Chile de arbol powder – bright, hot
- Cayenne powder – hot, pungent
The chili powder adds heat and another layer of flavor. Customize the spiciness of your mangonada by selecting different types of ground chili peppers.
Additional Toppings
One of the great things about mangonadas is how customizable they are. Top with your favorite fruits, candy, sauces, and more! Popular mix-ins include:
- Chamoy candy chunks – salty-sweet
- Mango chunks
- Pineapple chunks
- Tamarind candy or pulp – tangy and sweet
- Cucumber slices – cool, refreshing
- Raspas ice – for extra crunch
- Gummy bears or sour strips
- Whipped cream
- Chili-mango candy
Let your creativity run wild and make each mangonada unique by selecting your own favorite toppings.
Mangonada Ingredients by Amount
Mangonadas contain the following ingredients in roughly these proportions:
| Ingredient | Amount |
|---|---|
| Mango sorbet | 1 cup |
| Chamoy sauce | 2-3 tablespoons |
| Tajin seasoning | 1-2 teaspoons |
| Lime juice | 1 tablespoon |
| Chili powder | 1/2 teaspoon, adjust to taste |
| Toppings | 1/4 – 1/2 cup total |
These are general guidelines – adjust amounts according to your own tastes. For example, add more Tajin or chamoy for extra tanginess. Or use less chili powder for milder heat.
Tools Needed
Preparing mangonadas is easy with some simple tools:
- Ice cream maker – To churn the mango sorbet base
- Blender – For pureeing mangos into sorbet
- Squeeze bottles – For drizzling over chamoy and other sauces
- Ice cream scoop – For scooping sorbet into cup or cone
- Mixing bowls – For tossing cut fruit and other toppings
- Measuring spoons – For adding seasonings like chili powder
- Knife and cutting board – For slicing fruits and chamoy candy
Having these tools on hand will make the mangonada-making process easy and efficient.
Choosing Quality Ingredients
Be sure to select high-quality ingredients to get the best mangonada results:
- Mangos – Ripe, sweet mangos make the tastiest sorbet. Look for mangos that yield a bit when gently pressed.
- Limes – Pick limes that feel heavy for their size with glossy skin. They should be ripe for maximum juiciness.
- Chamoy – Use an authentic sauce made with real fruit. Check the ingredients to avoid versions loaded with preservatives or corn syrup.
- Tajin – Select bottles without anti-caking additives. The ingredients should just be chilis, lime, and salt.
- Chili powder – For the freshest flavor, buy whole dried chilis and grind them yourself.
- Fruit and candy – Use piece sizes that make mangonadas fun to eat. Opt for soft, chewy candies that won’t become rock-hard frozen.
Making Mangonadas Step-By-Step
Follow these simple steps to assemble amazing mangonadas at home:
- Make the mango sorbet – Wash, peel, and chop mangos. Puree the fruit, adding sugar and lemon juice. Churn in an ice cream maker according to manufacturer directions until frozen.
- Portion into cups or cones – Use an ice cream scoop to portion 1 cup sorbet into a cup or cone. Pack it down firmly.
- Drizzle with chamoy – Shake chamoy sauce in a squeeze bottle. Drizzle 2-3 tablespoons over the sorbet in a zig-zag pattern.
- Sprinkle with Tajin and chili powder – Lightly sprinkle 1-2 teaspoons Tajin and 1/2 teaspoon chili powder over the top.
- Squeeze lime juice – Squeeze a tablespoon of fresh lime juice over the mangonada.
- Add toppings – Top with 1/4 to 1/2 cup of candy, fruit, or other creative toppings.
- Serve immediately – Enjoy the mangonada right away for best texture and flavor!
Make-Ahead Tips
Want to get a head start? Here are some make-ahead tips for streamlined mangonada prep:
- Sorbet – Make the mango sorbet 1-2 days ahead. Store airtight in the freezer.
- Chamoy sauce – Prepare the sauce up to 1 week ahead. Refrigerate in a sealed container.
- Fruit and toppings – Wash, peel, and chop fruits or candy 1 day in advance. Store pieces in individual containers in the fridge.
- Assemble to order – For best texture, wait to assemble mangonadas until ready to eat. This prevents ingredients from getting soggy.
Storing Leftovers
Have mangonada ingredients left over? Here’s how to store them:
- Sorbet – Transfer extra mango sorbet to an airtight container. Freeze for up to 2 months.
- Chamoy sauce – Refrigerate unused chamoy sauce for 1 week.
- Fruit toppings – Store freshly cut fruit in an airtight container in the fridge for 2-3 days.
- Dry spices – Seal leftover Tajin seasoning or chili powder in airtight containers. Store in a cool, dry place for 2-3 months.
Be sure to label everything with the date before freezing or refrigerating. Then use up stored ingredients in new mangonadas!
Mangonada Variations
One of the great things about mangonadas is how customizable they are. Try these fun flavor variations:
Spicy Mangonada
- Use extra Tajin and cayenne chili powder.
- Top with mango-habanero or chili-mango candy.
- Add a chili-lime salt or rim.
Tropical Mangonada
- Include pineapple, coconut, or guava in the sorbet.
- Top with tropical fruits like pineapple, mango, kiwi, or starfruit.
- Garnish with toasted coconut.
Sweet & Sour Mangonada
- Blend ripe peaches into the sorbet.
- Drizzle with extra chamoy.
- Top with raspas ice, mango, and sour candy strips.
Fruity Mangonada
- Include berries like strawberries or raspberries in the sorbet.
- Top with mixed berries.
- Drizzle with chamoy and sweetened condensed milk.
Mix and match flavors to invent your own signature mangonada creations. The possibilities are endless!
Make Mangonadas for a Crowd
Planning to make mangonadas for a party? Here are some tips for serving a crowd:
- Make a double or triple batch of mango sorbet. Use several ice cream makers at once to save time.
- Prepare extra chamoy sauce and refrigerate. Shake it up before serving.
- Pre-portion dry spices like Tajin into small bowls for quick, easy sprinkling.
- Squeeze lime juice into a pitcher for efficient juicing.
- Set up a topping bar with different fruits, candies, and sauces. Let guests build their own custom mangonada.
- Use ice cream scoops to quickly portion sorbet. Or for a slushy effect, blend sorbet in a food processor first.
- Keep pre-assembled mangonadas in the freezer until ready to serve. They will stay chilled.
- Have plenty of cups, cones, spoons, napkins, straws, etc. on hand.
With a little planning, you can easily make mangonadas for big crowds or parties. Just scale up the ingredients and gather some helping hands. Your guests will love mixing and matching flavors to create their perfect icy treats!
Common Questions about Mangonadas
Are mangonadas healthy?
Mangonadas can be a relatively healthy treat when made with fresh, natural ingredients. The mango and lime provide vitamin C and antioxidants. Using real fruit chamoy adds fiber. Just watch your portion size, as mangonadas can be high in natural sugars.
Can you make them dairy-free or vegan?
Yes, easily! By using sorbet instead of ice cream, mangonadas are already dairy-free. To make them vegan, opt for a chamoy sauce without dried shrimp or other animal products. You can also top your mangonada with fresh fruit instead of candy.
How long will mangonadas last in the freezer?
The mangonada ingredients like sorbet and chamoy sauce will keep for 2-3 months stored airtight in the freezer. But for best flavor and texture, it’s best to assemble and eat mangonadas fresh.
What can I serve with mangonadas?
Mangonadas make a fun dessert or treat on their own. But you can also serve them alongside picnic foods like sandwiches, tacos, burritos, tortilla chips, and more. They pair especially well with spicy Mexican dishes to help cool your mouth.
Can kids enjoy mangonadas?
Absolutely! Minus the chili powder, mangonadas make a tasty and messily fun treat for kids. Let them build their own by topping mango sorbet with fruits, candies, sauces, whipped cream, and other favorites.
Conclusion
With a sweet and tangy mango sorbet base topped with spicy, salty, and sour ingredients, mangonadas are an explosion of delicious flavors. This popular Mexican frozen treat is as fun to make as it is to eat! Mix and match your favorite fruits, candies, sauces, and spices to invent your own signature mangonada. Grab some spoons and get ready to chill out with these flavorful chilled desserts.
