This refreshing mangonada packs an umami punch making it the best summer snack. This drink tastes so good it should be whipped up every single hot summer day.
This sweet, tart and savory Mangonada boba slushie packs an umami punch making it the best summer drink! Grab some frozen mangos and let’s cool off.
If you need something to cool off with during those warmer sunnier days, try this fresh sweet, savory and refreshing mangonada boba! Pair it with your favorite grilled Vietnamese chicken wings and you have got yourself a bbq party!
Mangonada or Chamoyada is a sweet and spicy smoothie prepared with fruit and flavored with tajin and chamoy. It stems from Mexican cuisine and is very popular here in California. The drink is a combination of chamoy sauce, frozen fruit, and tajin. Preparing this mangonada boba recipe is almost TOO EASY. You simply make a limeade, blend it with frozen mangos and coat the cup with chamoy and tajin. And there you go! The most refreshing drink in a pinch.
Ingredients
Boba
Boba or Tapioca Pearls: this topping is completely optional. I recommend using traditional Taiwanese boba pearls found in Asian groceries that are not instant. Instant boba, doesn’t have the same bouncy chewy texture and doesn’t hold the brown sugar as well as the traditional boba. OR if you are feeling adventurous you can make your own homemade boba from scratch!.
Brown Sugar boba bath: this syrup sweetens the boba pearls as well as the latte. I usually steep the boba pearls in this syrup for about 30 minutes before serving. Also, I use about 1 tsp of this syrup to sweeten the entire latte altogether. However, the sweetness level depends on your personal preference. You can add more or less syrup based on taste. This is made with a 1:1:1 ratio of brown sugar: granulated sugar: boiling water. For instance, if you use 1/2 cup brown sugar then you will also use 1/2 cup granulated sugar and 1/2 cup boiling water.
Mangonada
Limes: the limes add the extra acidity that brings out the flavors of the mangos, chamoy, and tajin.
Sugar: the sugar is used to balance out the sourness from the limes. This can be adjusted based on your sweetness preference.
Mint Leaves: Something about mangos and mint are a match made in heaven. This is optional but the mint adds a unique twist that I promise you won’t regret.
Mangos: You cannot make a mangonada without mangos! There have been alternative versions of this drink using pineapples, guava, passion fruit, and even papaya.
Tajin: Tajin is used to line the rim of the glasses and top the mango with. The tajin adds a special salty and spicy hint that was MADE for mangos. You can find tajin online here, at any local grocery store near the fruit or Walmart.
Chamoy: Chamoy is used to coat the glass and adds a beautiful red hint in the glass. It adds You can find chamoy online here, You can find chamoy online here, at any local Mexican grocery store near the fruit or Walmart.
What is Tajin?
Tajin is a simple seasoning mix consisting of dried and ground red chilies, sea salt, dehydrated lime juice, and a tiny bit of an anti-caking agent. There are no artificial flavors, no artificial colorants, no sugar, and no difficult-to-pronounce ingredients. Tajin was the greatest invention that happened to fruit, cocktails, corn, meat, guacamole, etc. It makes everything taste better instantly. Although it is marked as spicy, it is still less spicy than a fresh jalapeño. You can find tajin online here, at any local grocery store near the fruit or Walmart.
What is Chamoy?
Chamoy is a sweet, sour sauce used in Mexican cuisine made from pickled apricot or mango mixed with spicy chiles and salty brine. No one knows exactly when chamoy first appeared, but experts suspect that it arrived between the 16th and 19th centuries with Chinese immigrants. Many Asian ingredients arrived in Mexico during this time, including tamarind, mango, and see mui, a salted, dried apricot with licorice flavors. See mui was the inspiration for Japanese umeboshi (a pickled and salted apricot made from the same ume plum), and eventually became Mexican chamoy. So if you think about it adding chamoy is a form of adding Asian fusion into this classic Mexican drink. You can find chamoy online here, You can find tajin online here, at any local Mexican grocery store near the fruit or Walmart.
How to Make This Recipe
Making this mangonada boba recipe is so incredibly easy and even more satisfying! All you need to do is 1) cook the boba, 2) make the limeade, 3) blend the mangos and serve!
Prepare the boba pearls. In a saucepan, cook the boba following the instructions on the packaging. If the packaging says the boba is not instant boba, heat the water on high heat to a boil. Pour the boba in and mix until the boba floats to the top. Reduce to medium heat and simmer with the lid on for 25 min. stirring occasionally. Then turn off the heat and let the boba sit in the saucepan for 25 min and then drain stir occasionally.
Steep the boba in the brown sugar boba bath. In a heat-proof bowl, mix 1/2 cup hot water (around 190F), 1/2 cup dark brown sugar, and 1/2 cup granulated sugar and carefully steep in cooked boba for 30 min. This will allow the sugar to seep through the boba.
Make the limeade. In a cup or mixing bowl, mix together the lime juice, sugar, and sliced mint leaves. Take a muddler or spoon and press the mint leaves to release the juices.
Blend the mangos and limeade. In a blender, pour in the frozen mango, sift the lime juice mixture. This is optional you can pour the entire lime juice mixture in if you don’t mind having the mint leaves to change the color of the drink. Blend the mango and lime juice together until pureed.
Serve. Coat the chamoy along with the interior of the cup, dip the rim of the cup in the brown sugar boba bath, and coat the rim with tajin, pour in the boba, pour in the mango limeade, and top with a dash of chamoy and tajin! Enjoy!
Tips for The Best Mangonada
Stir the boba occasionally while on the stove. This prevents the boba from clumping together and making a massive boba glob.
Use ripe fresh mangos or frozen mangos. The best mangonada uses the sweetest ripest mangos. If using fresh mangos, I recommend freezing the mangos ahead of time. Otherwise, you can blend the mangos with ice to create that smoothie texture as well.
Make the limeade separate before mixing with mangos. This allows you to adjust the sweetness of the drink ahead of time. The mangos already have inherent sweetness in them if you’re using ripe or frozen mangos. The added sugar is to balance out the limes. So you can adjust more or less sugar based on your sweetness preference.
If you want to booze up your drink, add 2 oz of tequila. This drink definitely pairs well with tequila. Try an aged tequila Blanco or an añejo for a slightly smoky flavor.
Storage Instructions
This mangonada boba recipe is best served immediately while cold. The boba will last up to 3 hours out on the counter. If you wish to store the mangonada after you blend it, you can in the refrigerator in an airtight container. However, it will no longer have that frozen smoothie texture.
This refreshing mangonada packs an umami punch making it the best summer snack. This drink tastes so good it should be whipped up every single hot summer day.
Prepare the boba pearls. In a saucepan, cook the boba following the instructions on the packaging. If the packaging says the boba is not instant boba, heat the water on high heat to a boil. Pour the boba in and mix until the boba floats to the top. Reduce to medium heat and simmer with the lid on for 25 min. stirring occasionally. Then turn off the heat and let the boba sit in the sauce pan for 25 min and then drain stir occasionally.
Steep the boba in the brown sugar boba bath. In a heat-proof bowl, mix 1/4 cup hot water (around 190F), 1/4 cup dark brown sugar and 1/4 cup granulated sugar and carefully steep in cooked boba for 25 min. This will allow the sugar to seep through the boba.
Make the limeade. In a cup or mixing bowl, mix together the lime juice, sugar, water and sliced mint leaves. Take a muddler or spoon and press the mint leaves to release the juices.
Blend the mangos and limeade. In a blender, pour in the frozen mango, sift the lime juice mixture. This is optional you can pour the entire lime juice mixture in, if you don't mind having the mint leaves to change the color of the drink. Blend the mango and lime juice together until pureed.
Serve. Coat the chamoy along the interior of the cup, take a lime and run it along the rim of the glass then dip the rim with tajin poured out onto a plate, pour in the boba, pour in the mango limeade, and top with a dash of chamoy and tajin! Enjoy!
Notes
Stir the boba occasionally while on the stove. This prevents the boba from clumping together and making a massive boba glob.
Use ripe fresh mangos or frozen mangos. The best mangonada uses the sweetest ripest mangos. If using fresh mangos, I recommend freezing the mangos ahead of time. Otherwise you can blend the mangos with ice to create that smoothie texture as well.
Make the limeade separate before mixing with mangos. This allows you to adjust the sweetness of the drink ahead of time. The mangos already have inherent sweetness in them if you're using ripe or frozen mangos. The added sugar is to balance out the limes. So you can adjust more or less sugar based on your sweetness preference.
If you want to booze up your drink, add 2 oz of tequila. This drink definitely pairs well with tequila. Try an aged tequila blanco or an añejo for a slightly smoky flavor.
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