San Antonio’s love affair with chamoy runs so deep. We even have a Chamoy Challenge that celebrates this zesty condiment. From street vendors selling chamoy-drenched fruit cups to our local grocery store’s adventurous chamoy chicken salad (the jury’s still out on that one), this sweet-spicy-tangy sauce is everywhere. I’ve tasted it on raspas, pickles, and just about everything in between, but nothing beats a good mangonada margarita on a hot Texas afternoon. It’s a perfect blend of ripe mangos, tequila, and that unmistakable chamoy kick. If you’re looking to cool off, this Mexican-inspired cocktail is the way to go.
Key Ingredients and Substitutions
You can recreate this mango margarita with chamoy at home with just a handful of simple ingredients. It’s perfect for the summer or your next fiesta.
In the printable recipe below, you can find a complete list of ingredients and measurements.
- Mango chunks: These provide the sweet, tropical base for our mangonada margarita. We strongly recommend using fresh mangoes for the best flavor. We’ve tried this recipe with store-bought frozen mango chunks, and it just didn’t have the same mango-forward taste. If you must use frozen, try to find a high-quality brand or freeze your own.
- Tequila: You don’t need to splurge, but buy a good tequila from a reputable brand. Blanco or Reposado tequila is preferred, as Añejo will be too smoky since it is aged in oak barrels—save that for sipping neat.
- Orange Liqueurs: So many orange liqueurs are available, but we prefer Cointreau or Grand Marnier since they add far more character to your margarita than standard triple sec. You should splurge on a good orange liqueur for the best margarita.
- Agave nectar: It sweetens the drink while complementing the tequila’s flavors. Honey or simple syrup can be substituted if needed.
- Fresh Lime Juice: It’s not a margarita without lime juice. The lime juice adds acidity, which helps brighten the cocktail’s overall flavor profile.
- Chamoy sauce: This sweet, sour, and spicy sauce is key to the mangonada’s unique flavor profile. Look for it in Mexican markets, the international aisle of your grocery store, or you can find it on Amazon.
- Tajín: A chili-lime seasoning that adds a spicy, tangy kick to the rim of your glass. Chili powder mixed with salt can work in a pinch.
How to Make Mangonada Margaritas
Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
This post may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.
Pro-tip: If you find the drink too sweet, add a pinch of salt to the blender. It might sound counterintuitive, but a little salt can actually enhance the mango’s natural sweetness while balancing the overall flavor profile of your mangonada margarita.
1. Rim the cocktail glasses: Start by preparing two small plates – one with chamoy sauce and another with Tajín. Dip the rim of each margarita glass first in the chamoy sauce and then in the Tajín.
2. Blend the margarita: In a blender, combine tequila, orange liqueur, agave nectar, fresh mango chunks, lime juice, and ice. Blend until it is a slushy consistency.
3. Pour and layer: Pour a little chamoy sauce into the bottom of each glass, followed by the mango margarita. Alternate the layers to create layers of flavor.
5. Garnish and serve: Finish with a sprinkle of Tajín on top and a lime wedge for garnish.
Make-Ahead and Storage
Make-Ahead: Prepare the mango mixture (minus the ice) up to 24 hours in advance. Store it in an airtight container in the refrigerator. When ready to serve, blend with ice and finish with chamoy and Tajín.
How to Store: If you have leftover mangonada mixture, store it in an airtight container in the freezer for up to 1 month. For best results, don’t add the chamoy sauce or Tajín rim until you’re ready to serve.
Frequently Asked Questions
Chamoy is a popular Mexican condiment made from pickled fruit (often apricot, mango, or plum), chili peppers, and lime juice. It’s a versatile sauce used in many Mexican treats, including the mangonada.
Chamoy has a unique flavor profile that’s simultaneously sweet, sour, salty, and spicy. It adds a complex tang to the sweetness of the mango in our mangonada margarita. The taste is often described as fruity with a spicy kick, similar to a sweet and sour sauce but with an added chili heat.
Tajín is a popular Mexican seasoning blend made primarily of dried, ground red chilis, lime, and sea salt. It adds a tangy, slightly spicy flavor to fruits, vegetables, and the rims of cocktail glasses.
More Frozen Cocktails to Try
Looking for more summer frozen cocktail recipes? Try these other favorites:
- Frozen Aperol Spritz – A frosty twist on the classic Italian cocktail, this refreshing drink blends Aperol ice cubes with Prosecco for a slushy texture that won’t water down as you enjoy it.
- Frozen Strawberry Daiquiri – This is the perfect rum cocktail. Made with a strawberry simple syrup, this cocktail is loaded with strawberry flavor.
- How to Make Frozen Piña Coladas with Coco Lopez – Made with real pineapple and Coco Lopez, this is the perfect refreshing cocktail for summer.
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Mangonada Margarita (Mango Margarita with Chamoy)
This recipe may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.
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Equipment
- Blender
- 2 Small Bowl
Ingredients
- 3 cups mango chunks, fresh or frozen
- 8 ounces tequila
- 1 ounce orange liqueur
- 1 ounce agave nectar
- 2 ounce lime juice
- 3 cups ice
- chamoy sauce, for garnish
- Tajin, for garnish
Instructions
- In a small bowl, place enough chamoy sauce to coat the rim of each cocktail glass. In a separate bowl, place some tajin.
- Rim each cocktail glass by dipping it first in the bowl with the chamoy and then immediately into the bowl with the tajin.
- Add the tequila, orange liqueur, agave nectar, mango chunks, lime juice, and ice to a blender. Blend until slushy.
- Pour into the prepared glasses layering the chamoy sauce between a few layers of margarita. Garnish with additional Tajin, chamoy, and lime slices and serve.