Mangonada Margaritas. Yep, you read that right! All of the flavors of a mangonada blended into a classic frozen margarita. If you aren’t familiar with a mangonada it is a Mexican frozen mango drink made with lime juice, chili lime seasoning, and chamoy sauce. So I incorporated those same ingredients in my margarita! It’s sweet, with a little bit of heat, and some tequila to wake things up a bit.
I love chamoy sauce, but if you’ve ever read the label on the back of the bottle you will see ingredients that I do not particularly care to consume. So I decided to make my own organic chamoy sauce in order to make my Mangonada Margaritas. And it was a total success! To make my homemade chamoy sauce I used HEB’s recipe. I adapted the recipe by utilizing organic dried apricots, organic apricot preserves, dried ancho chile peppers, organic brown sugar, organic freshly squeezed lime juice, organic apple cider vinegar, and sea salt. Yeah, I know you are thinking that’s a lot of ingredients, but honestly the only things I had to buy were dried apricots and organic apricot preserves because I keep all of the other ingredients in my pantry (and baker’s racks because I have so many items to store in my kitchen, but that’s a story for another day. LOL) Chamoy isn’t spicy; it has a smoky flavor from the ancho chile peppers that balances so nicely with the sweetness of the apricots and brown sugar. Anyway, you’ll have plenty of chamoy leftover so you can bottle it and store it in the refrigerator and use it as a dip for fruit. I’m actually going to use some of the chamoy to make mini mango chamoy cheesecakes. If I love it, I will share the recipe sometime next week!
One tip I have for the chamoy sauce is to thin it out with some water and/or lime juice when you use it for the Mangonada Margaritas. The apricot preserve thickened the heck out of the chamoy so it will be almost as thick as cold grits once you refrigerate it.
Tips for the Mangonada Margaritas
To make these Mangonada Margaritas organic we are using a bag of frozen organic mangos. I also used organic orange juice, organic lime juice, and most of the ingredients in the homemade chamoy are organic. Unfortunately, the chili lime seasoning isn’t organic. 🙁 But I’m not going to let that rain on my parade. These Mangonada Margaritas are still organic!
This recipe makes two 10 ounce margaritas, so you can easily double this recipe to make multiple margaritas for your guests (or yourself, I’m not here to judge!) I recorded a video for y’all. Check it out below!
The most complicated portion of this recipe is making the chamoy sauce. You’ll have to hydrate the dried ancho chile peppers and dried apricots in a saucepan for about 30 minutes. Cool the peppers and apricots and then purée them with the rest of the ingredients in a blender. You can easily make it ahead of time.
If you have an electric juicer like this one it will save you some time juicing your limes. And you can also juice oranges with the electric juicer. I didn’t do that for this recipe. I bought organic orange juice.
You can make your Mangonada Margaritas as spicy as you want to by controlling the amount of chili lime seasoning you sprinkle on top. If you’d like for your drink to be even spicier you can sprinkle some chili lime seasoning when you are layering the chamoy in the margarita. Customize this drink until your heart is content is the best advice I can give.
Do you plan on making these Mangonada Margaritas for your next friend gathering or maybe even for your next Taco Tuesday dinner? Let me know down below in the comments section. Be sure to Pin or Yummly the recipe to save it for later. And also if you enjoyed this recipe post, please use the share buttons at the top, side, or bottom of this post to share it with your friends and family on social media. Please be sure to subscribe to my YouTube channel because I will be posting more recipe videos and chat videos and I don’t want y’all to miss anything. Also, don’t forget to follow me on social media and chat with me sometime. Here are my links: Bloglovin’,Facebook , Instagram , Twitter and Snapchat (@merci_britte) to stay up-to-date. Also please subscribe to my YouTube channel because I will be adding more recipe and chat videos!
Tools used in this recipe:
- 3 dried ancho chile peppers
- 1/2 cup dried apricots
- 1 cup organic apricot preserves
- 1 tablespoon organic apple cider vinegar
- 1/2 cup freshly squeezed organic lime juice
- 1/2 cup organic brown sugar
- 1/2 teaspoon sea salt
- 1-10 ounce frozen organic mango chunks
- 1/2 organic orange juice
- 1/2 cup tequila
- 1 ounce triple sec
- 1/4 cup organic lime juice
- 2 tablespoons simple syrup or organic cassava syrup
- 2 cups ice cubes
- 1/4 cup thinned chamoy sauce
In a small saucepan over medium heat, add 2 cups of water, the dried ancho chiles, and the dried apricots and simmer for 30 minutes, or until the chiles and apricots are soft.
Remove the chiles and apricots from the water and discard the liquid. Cool the chiles and apricots for a few minutes. Remove seeds and stems from chiles and discard.
Place the chiles, apricots, and the remaining ingredients into a blender and blend until smooth.
Set aside in an airtight container and store in the refrigerator.
Rim two margarita glasses with chili lime seasoning using a lime wedge.
Drizzle the thinned chamoy sauce in the bottom of the margarita glasses and swirl the glass around.
Add all margarita ingredients to the blender except for the chamoy and blend until smooth.
Pour margarita to fill the glass half way. Spoon some of the thinned chamoy over the margarita. Fill the glass up with more margarita. Sprinkle the top of the margarita with chili lime seasoning and serve the drink with a slice of lime on the rim.
The chamoy sauce recipe is adapted from HEB.