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a glass of mangonada with boba inside
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Mangonada Recipe (Chamoyada)

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.
Course Drinks
Cuisine Asian Fusion
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 2 cups
Calories 316kcal
Author Takes Two Eggs

Ingredients

Boba Pearls

Mangonada

  • 2 tablespoon lime juice
  • 2 tablespoon sugar to taste
  • 2 mint leaves sliced
  • ½ cup cold water
  • 1 lb mango frozen
  • 1 tablespoon Tajin seasoning
  • ¼ cup Chamoy

Instructions

  • 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.

Nutrition

Serving: 1g | Calories: 316kcal | Carbohydrates: 80g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 1135mg | Fiber: 6g | Sugar: 70g