Mangonada

We were filming recipes in my backyard, surrounded by lush vegetation and smoking barbecues, as the thermometer hit record highs. As the shooting week dragged on, we found ourselves in dire need of something to cool us down. That’s when we decided to whip up a batch of Mangonada, the perfect antidote to the scorching sun.

The origins of Mangonada can be traced back to the bustling streets of Mexico, where vendors would blend together frozen mangos, lime juice, and chili seasoning to create a refreshing, icy treat. The blend of sweet and spicy flavors made it an instant hit among the locals, and soon it spread across Mexico and into the United States. The perfect antidote for the sweltering summer heat.

But we wanted to add our own twist to this classic recipe and make it even more unique. Instead of using traditional Chamoy, we opted to use El Yucateco Red Habanero Sauce, which added a deeper, more complex heat that balanced perfectly with the sweet mangos. We also added mango nectar to amp up the flavor and a splash of tequila or rum for a pleasant boozy kick.

The end result was a delicious, refreshing, and one-of-a-kind drink that helped us beat the heat and quench our thirst while filming in the sun.

Ingredients

Preparation

1. Place two small plates side by side. Pour a thin layer of red habanero sauce in one plate and chili lime seasoning in the other. Place a glass upside down in the first plate to coat the rim with sauce, then transfer to the second plate to coat with chili lime seasoning. 
2. Swirl about 2 tbsp of red habanero sauce onto the inner side of each rimmed glass. Set aside.
3. In a blender, combine frozen mango, mango nectar, ice, tequila or rum and lime juice, and blend until smooth. 
4. Pour into the rimmed glasses and garnish with a tamarindo candy straw and fresh mangoes.