The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Frozen Mezcal Mangonada


1 cup mango puree, frozen and cut into cubes

1 1/3 cup mezcal

2/3 cup lime juice (from about 6 limes)

½ cup simple syrup

4 cups ice

Garnish: Chamoy sauce*

*Chamoy is a sweet-spicy condiment from Mexico that’s made from pickled fruit and chiles and has the consistency of honey. It’s often used to rim drink glasses for a fruity kick. Look for it in the international aisle at your grocery store or try making your own!


In a blender, combine mango puree, mezcal, lime juice, simple syrup, and ice. Blend until smooth with a frosty, creamy consistency. Meanwhile, add a drizzle of chamoy to the inside of a rocks glass (use more if you like heat). Pour frozen mangonada into rocks glass and stir to swirl in chamoy.