Mangonada with Mezcal
Mangonada is a vibrant, sweet-and-spicy frozen cooler that brilliantly elevates the classic Mexican street favorite by blending the gentle, earthy smoke of Del Maguey mezcal with a rich, creamy base of ripe mango and fresh lime juice. Blended with ice to a perfectly smooth slush and poured into a tall glass richly streaked with sweet-tangy chamoy, this playful, highly refreshing sipper is elegantly finished with a zesty Tajín rim and a fresh mango spear.
Ingredients:
2 large ripe mangoes (or 2 cups frozen mango chunks)
60 ml of mezcal, ideally Del Maguey Vida Clásico for a balanced, gently smoky profile
2–3 tbsp chamoy, plus more for the glass
1–2 tsp Tajín or chili-lime seasoning, plus more for the rim
Juice of 1 lime (add more to taste)
1–2 tsp agave syrup or sugar (optional, depending on mango sweetness)
2 cups ice
Optional garnish: mango spear, lime wheel, worm salt
Instructions:
Prep the fresh mango for your mangonada: Peel and pit the mangoes, then blend the flesh until completely smooth. If using frozen mango, let it sit 5 minutes before blending so you get a creamy texture without over-diluting with liquid.
Add mezcal to amplify the flavor: Pour in the mezcal and pulse a few seconds to combine. A balanced mezcal layers gentle smoke over the mango’s natural sweetness, turning a fruit slush into a proper mangonada cocktail.
Integrate the acidic and spicy kick: Add the lime juice and 1 tablespoon of chamoy to the blender base. Taste and adjust: a bit more lime for brightness, or more chamoy for that sweet-tangy heat the best mangonada recipe is known for.
Add ice and blend to the perfect texture: Add the ice and blend until thick and spoonable, like a mango frappé. For a thicker pour, use a little extra mango. For a looser sip, add a splash of cold water or mango nectar.
Serve and garnish with Mexican flair: Swipe chamoy inside a chilled tall glass and dust the walls lightly with Tajín. Pour in the mango-mezcal blend; for a signature swirl, layer thin ribbons of chamoy as you pour. Finish with more Tajín on top, a mango spear, and an optional rim of worm salt.
Attribution:
Recipe: Carlos Andrés Ramírez
Origin: Del Maguey Single Village Mezcal
Photo: Del Maguey Single Village Mezcal