Mangonada sorbet is a frozen twist on the popular Mexican street drink, known for its bold combination of sweet mango, tangy lime, and spicy-salty chamoy and Tajín. This icy, vibrant treat captures all the flavor and fun of a classic mangonada in smooth, spoonable sorbet form. It’s the perfect balance of sweet, tart, and spicy — a tropical explosion for your taste buds.

Why You’ll Love This Recipe

If you love mangos and crave bold flavors, this sorbet is a must-try. It’s dairy-free, naturally gluten-free, and super refreshing. The best part? You don’t need an ice cream machine — just a blender and a freezer. It’s ideal for hot summer days, parties, or anytime you want a spicy-sweet treat with a Mexican flair.

ingredients

Mangonada Sorbet 10 Mangonada sorbet is a frozen twist on the popular Mexican street drink, known for its bold combination of sweet mango, tangy lime, and spicy-salty chamoy and Tajín. This icy, vibrant treat captures all the flavor and fun of a classic mangonada in smooth, spoonable sorbet form. It's the perfect balance of sweet, tart, and spicy — a tropical explosion for your taste buds.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ripe mangoes (fresh or frozen)
Fresh lime juice
Chamoy sauce
Tajín seasoning
Sugar or agave syrup (adjust to taste)
Water (as needed to blend)
Optional: mango nectar or orange juice for extra tropical flavor

directions

Peel and dice mangoes if using fresh. If using frozen mango, allow it to thaw slightly for easier blending.
In a blender, combine mango, lime juice, sugar or agave, and a splash of water. Blend until completely smooth.
Taste and adjust sweetness or tartness. Add more lime juice or sugar as needed.
Pour the mango purée into a freezer-safe container. Swirl in chamoy sauce and sprinkle Tajín over the top. Use a knife or spoon to gently swirl them into the purée.
Cover and freeze for at least 4–6 hours, or until firm.
Let sit at room temperature for a few minutes before scooping.
Serve with an extra drizzle of chamoy and a dusting of Tajín for that true mangonada experience.

Servings and timing

Serves 4
Prep time: 10 minutes
Freeze time: 4–6 hours
Total time: About 6 hours 10 minutes

Variations

Add a tamarind candy stick (tarugo): For a fun garnish just like traditional mangonadas.
Use frozen mango: For extra creaminess and convenience.
Make it spicy: Add a dash of hot sauce or more Tajín directly into the purée.
Boozy version: Add a splash of tequila or mango-flavored vodka before freezing.
Layer it in cups: Like a parfait with chamoy and Tajín between sorbet layers.

storage/reheating

Store mangonada sorbet in a tightly sealed freezer container for up to 2 weeks. For the best texture, let it soften at room temperature for a few minutes before scooping. Do not microwave — just thaw slightly and stir before serving if it becomes too icy.

FAQs

What is chamoy?

Chamoy is a tangy, salty, slightly spicy Mexican condiment made from pickled fruit, chile, and lime. It adds a bold flavor to sweet dishes like mangonadas.

Can I use store-bought mango purée?

Yes, just make sure it’s unsweetened so you can control the flavor.

What if I don’t have Tajín?

Use a mix of chili powder, lime zest, and salt as a substitute.

Is mangonada sorbet spicy?

It has a mild heat from the chamoy and Tajín, but you can adjust the spice level to your liking.

Can I make this without sugar?

Yes, especially if your mangoes are very ripe. Agave syrup or honey also works well.

Do I need an ice cream maker?

Nope! This is a no-churn sorbet recipe — a blender and a freezer are all you need.

Can I make this with canned mangoes?

Yes, just drain them well and reduce added sugar, as they’re usually packed in syrup.

Can I use lemon juice instead of lime?

Yes, but lime gives the more traditional Mexican flavor.

How long does it last in the freezer?

Best within 2 weeks for ideal texture and flavor.

Can I add other fruits?

Absolutely — pineapple, passion fruit, or even strawberries pair beautifully with mango.

Conclusion

Mangonada sorbet is a vibrant, bold, and irresistibly refreshing dessert that brings the flavors of Mexican street treats into a cool, scoopable form. It’s easy to make, stunning to serve, and full of the sweet-tart-spicy character that makes mangonadas so beloved. Perfect for cooling off and showing off, this sorbet is sure to become your favorite summer indulgence.

Mangonada Sorbet