Mangonada

At the beloved Mexican fruterias of Southern California, not only can one enjoy a delicious torta and fruit bowl, amongst many things, they’re the place to get the famous chamango. Called by many names—mangonada, chamango, mangoneada, and chamoyada—they all mean one thing: sweet mango slushy sorbet with swirls of tangy chamoy, salty Tajín, and chunks of juicy mango. It’s the treat of balmy summer afternoons, or sweaty tropical evenings when the craving for a refreshing dessert strikes. 

Who Invented the Mangonada?

The origins of the mangonada are murky. A Chicago couple claims to have invented it during a bout of boredom in the early 2000s, inspired by a Mexican mango chamoy popsicle. However, its origins are also attributed to Mexico, and it has existed for over two decades. 

The History of Mangoes in Mexico

One thing’s for sure, Mexico holds the mango in high regard. The fruit is sold street-side, skewered on sticks and carved into roses, made into sorbets and agua fresca, and added to salsas, ceviches, and more. But this juicy golden fruit isn’t endemic to the country. In fact, they were introduced to Mexico during the Manila-Galleon trade from the Philippines in 1775. 

What is Chamoy?

Chamoy, an emblem of Mexican antojitos (“little cravings,” or snacks), actually has Japanese origins. Made using dehydrated plums, this red, tangy, sweet, and salty sauce originates from umeboshi—a pickled plum traditionally eaten with white rice. And so, ingredients with Filipino and Japanese origins come together to create a dessert that is uniquely Mexican and easy to recreate at home.

Tips for Making Mangonadas

• Blend, blend, blend—Don’t be afraid to keep blending—blend until very smooth!
• How to choose a ripe mango—Use your senses! Depending on the type of mango you’re using, steer clear of green. The color should be mostly yellow and orange. Use your hands, press or squish it a bit. It should give a little but not too much where it feels mushy or bruised. And lastly, use your nose and smell right where the stem was, you’re looking for a sweet fragrant scent. 
• What kind of mango to use—As for mango varieties, use whatever you can find that is ripe and fragrant. Champagne mangoes (also called Ataulfo mangoes) are particularly nice and happen to be the descendents of those first mangoes brought to Mexico from the Philippines.
• How to prep mango—To cut the mango, slice along the central “bone” or pit to remove its cheeks. Into them lightly draw lines down and across with your knife without breaking the skin to create squares, and scoop them out with a spoon.
• Go big or small—This recipe makes 3 larger (12-ounce) servings or 6 smaller (6-ounce) servings.