Frozen Mangonada Margarita – Muy Bueno

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

If a brilliant mix of sweet, tart, frosty, boozy goodness sounds like your idea of a good time, you’re going to love this Frozen Mangonada Margarita recipe. Essentially a tequila-spiked fruit smoothie, this bright and cheerful mango chamoy drink gives a whole new meaning to Happy Hour.

two margarita glasses filled with frozen mangonada margarita and garnished with tarugos straws.

What is a Mangonada Margarita?

Mangonadas (also called mangoneadas, chamangos, or chamoyadas) are essentially a drinkable version of mango sorbet and a popular street food in Mexico and border towns. They are typically served in clear disposable cups, similar to fruit cups sold by street vendors.

bowl of mangoes on a wooden cutting board with one halved open and cut into cubes.

While absolutely delightful as a non-alcoholic refresher, spiking the traditional Mangonada recipe with alcohol is a delicious alternative. Next time it’s your turn to host Happy Hour, try this frozen mango margarita recipe — your friends are sure to flip for it! 

zip-top freezer bag filled with 3 frozen mangoes that have been cut into cubes.

Why You’ll Love This Frozen Mangonada Margarita Recipe

  • Quick & Easy – Simply measure, blend, pour, and enjoy! Plus, since they’re made in a blender, it’s a snap to scale the recipe up so you can make more mangonada alcohol drinks in one go.
  • Made With Fewer Than 10 Ingredients – A short grocery list is always cause for celebration in my book!
  • Frosty & Refreshing – Think of this chamoy mango margarita like an adult version of a Slurpee. They’re made with real fruit and laced with the boozy kiss of tequila, leaving you with a frozen libation that tastes like a vacation in a glass.
ingredients needed to make Frozen Mangonada margaritas measured out on a wooden cutting board.

Ingredients & Substitutions

As promised, you only need a few simple ingredients to make this alcoholic mangonada drink. Here’s what to grab:

  • Mangos – Choose mangoes that are in peak season. Remember, each mango variety has a distinct flavor and unique texture. Feel free to select your favorite variety. Bagged frozen mango chunks can also be used in this recipe to cut back on prep time.
  • Mango nectar – For an added boost of sweet mango flavor. If you do not have mango nectar, feel free to substitute with fresh orange juice, pineapple juice, homemade simple syrup, or even water.
  • Agave Nectar – For an added touch of sweetness. If you don’t have agave nectar feel free to substitute with honey, maple syrup, or sugar. If you are going to use water instead of mango nectar, I would definitely recommend adding extra sweetener.
  • Lime – I’ve said it before and I’ll say it again — fresh lime juice is the only way to go! To get the most from your fruit, roll it firmly on the countertop for 10-15 seconds before slicing it open.
  • Orange Liqueur – Any high-quality Triple Sec (e.g. Cointreau or Grand Marnier) is perfect here.
  • Tequila Reposado – I love the slightly oaky, smoky flavor of this aged tequila. Feel free to swap in tequila blanco or tequila joven if you prefer. 
  • Tajin Seasoning – To rim the cocktail glasses with a colorful, salty, slightly spicy pop of flavor. What I love most about Tajín is that it does not contain any artificial flavors, artificial colors, sugar, or difficult-to-pronounce ingredients. It is a simple seasoning made of mild chili peppers, sea salt, and lime.
  • Chamoy Sauce – Chamoy is a condiment from Mexico that is typically served as a dip for fresh fruit. It has a unique flavor combination that is sweet, salty, sour, and slightly spicy made with fruit, such as apricot, mango, or plum, plus chilies and lime juice. This sweet and tangy sauce is drizzled inside the margarita glasses to give that classic bright red swirl.
  • Tamarind Straw – This is a fun garnish but is completely optional. Also known as tarugos, they are made of sticky tamarind fruit and coconut sugar combined to form sweetened candy straws rolled in chili powder. Their sour, chewy coating adds an extra tickle of tartness and sweet smoky goodness to this drink.

How To Make A Mangonada Margarita

This liquor-spiked mango Mexican drink comes together in just a few simple steps:

Step 1: Rim Glass. Scatter tajin onto a plate. Use a lime half to wet the rim of a glass. Dip the rim of the glass into the tajin until the edge is covered.

overhead shot of margarita glasses that have been rimmed with tajin and swirled with chamoy next to a pitcher filled with frozen mangonada margarita and two tarugos straws.

Step 2: Blend. Place frozen diced mango in a blender. Add lime juice, ice, orange liqueur, tequila if using, agave nectar, and mango nectar to the blender, and blend on medium-high speed until puréed. Blend until mango mixture reaches the desired consistency.

Step 3: Drizzle 1 to 2 tablespoons of chamoy onto the sides of each margarita glass in a decorative swirl.

action shot of frozen mangonada margarita being poured into a prepared margarita glass.

Step 4: Garnish each glass with a tamarind candy straw, if using, and a spoon. Serve immediately.

outdoor table set with a striped colorful table runner, plus a wooden cutting board with two frozen mangonada margaritas, a halved mango, a halved lime, and a bottle of reposado tequila.

Optional Variations

While I love this mangonada margarita, there are plenty of ways to make it your own:

  • Virgin Mango Margarita – There’s no law that says you have to spike your mangonada with alcohol. Keep it kid-friendly by omitting the tequila and make a traditional frozen mangonada, also known as a chamoyada.
  • Swap Your Spirit – If tequila isn’t your favorite, try swapping in neutral vodka or smoky-sweet rum instead.
  • Add More Fruits – Feel free to add other frozen tropical fruits like pineapple or papaya to give your mangonada marg a deliciously fruity twist.

Expert Tips

  • Start with chilled ingredients for the ultimate frosty experience.
  • Freeze your serving glasses to keep your frozen margaritas nice and chilly for as long as possible.
  • Turn any leftovers into delicious alcoholic chili mango paletas! Simply pour the mix into popsicle molds, freeze solid, and enjoy.
  • Watch this video to learn how to dice a mango.
closeup on two glasses of frozen mangonada margaritas outside with the sun shining.

Frequently Asked Questions

Which tequila should I use?

For this mangonada margarita, I used Exotico reposado tequila. The reposado is aged in oak bourbon barrels and has a very mellow flavor. It has hints of vanilla, fruits, caramel, and cinnamon and pairs well with mango.

Where to buy tequila?

I have been a huge fan of drizly.com – it is a liquor delivery service. No need to go to the liquor store. They deliver straight to your doorstep!

Are mango margaritas gluten-free?

Yep! Just double-check your chamoy sauce to be sure, but otherwise, this boozy chamango drink recipe is totally celiac-friendly.

Does a regular mangonada have alcohol?

No, but it’s easy to spike your mangonada with alcohol! I personally like to use tequila reposado to mix up these tasty frozen mango margaritas.

More Easy Mexican Mango Treats

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #muybuenocooking.

Mangonada Margaritas

If you love frozen margaritas, you will love this tropical frozen mango margarita, called a Mangonada Margarita.

  • Scatter tajin onto a plate. Use a lime half to wet the rim of a glass.

  • Dip the rim of the glass into the tajin until the edge is covered.

  • Place frozen diced mango in a blender. Add lime juice, ice, orange liqueur, tequila if using, agave nectar, and mango nectar to the blender, and blend on medium-high speed until puréed. Blend until mango mixture reaches the desired consistency.

  • Drizzle 1 to 2 tablespoons of chamoy onto the sides of each margarita glass in a decorative swirl.

  • Garnish each glass with a tamarind candy straw, if using, and a spoon. Serve immediately.

  • Peel and dice mangos and freeze for 6 hours or overnight or use packaged frozen mango chunks.
  • Fresh lime juice is a MUST in this recipe.
  • If you do not have mango nectar, feel free to substitute with fresh orange juice, pineapple juice, homemade simple syrup, or even water.
  • If you don’t have agave nectar feel free to substitute with honey, maple syrup, or sugar.
  • If you are going to use water instead of mango nectar, I would recommend adding extra sweetener.
  • Tamarind straws are a fun garnish but completely optional.

Calories: 540kcal, Carbohydrates: 81g, Protein: 4g, Fat: 1g, Saturated Fat: 1g, Sodium: 417mg, Potassium: 667mg, Fiber: 8g, Sugar: 69g, Vitamin A: 3956IU, Vitamin C: 136mg, Calcium: 61mg, Iron: 1mg

Photography by Jenna Sparks
Originally published: May 2020. 



#Frozen #Mangonada #Margarita #Muy #Bueno

Leave a Reply

Your email address will not be published. Required fields are marked *