Mangonada (Mexican Mango Margaritas)

This classic Mexican mangonada is the most refreshing cocktail of the summer.

Done in 15 minutes

Serves 4

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This delicious cocktail is a common sight on the streets of Mexico in the summer. It's a celebration of ripe mango, salty-sweet-sour Chamoy sauce (you can buy it on amazon) and tajin, a very tasty chilli salt mixed with dried lime. It tastes a bit like a boozy, spicy mango sorbet aka the best thing to pass your lips this summer.


Make sure you chose the juiciest, most delicious mangos for this - I've found that the pre-frozen supermarket ones tend to be a bit rubbish and need a lot more sugar and lime juice to make them even remotely nice. Halve the mangoes and chop them into chunks, set aside a few select pieces for garnish, then freeze until solid.

Place the frozen mango in a blender along with the tequila, lime juice, sugar and water. Blend until you have a smooth delicious mixture - add a little more water if it's too thick.

Get a large glass and dip it briefly in lime juice, then dip it again in a pot of chilli lime salt (tajin).

Pour the frozen mango mixture halfway up the glass, then add a good lashing of delicious chamoy. Top with more mango mixture and stir to get a nice rippled effect, then scatter with the mango you set aside earlier for a garnish. Sprinkle with a little extra tajin. If you can get hold of some tamarind straws then great, but if not then stick in a regular straw and enjoy the best summer cocktail ever.

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Hugh Woodward

Hugh Woodward

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