This California-Style Cantaloupe Mangonada recipe is inspired by Kate Ramos’s take on a mangonada, swapping most of the mango for ripe California cantaloupe, and swapping the mango nectar with a quick syrup made from seeds and pulp of the melon. This mangonada is an easy and refreshing way to cool off and to celebrate a favorite summer flavor here in the Golden State.

How to make mangonada

Traditional mangonada is made with a mix of fresh mangos, frozen mangos and mango nectar. In our version, we decided to swap sweet California cantaloupes for a some of the mango, resulting in a unique (but still just as refreshing) riff on the original.

After peeling and seeding one whole cantaloupe, we chopped the fruit into small chunks. We popped half of the fruit into the freezer, while moving the other half to simmer on the stove with sugar to make a cantaloupe syrup.

Once the cantaloupe syrup cooled, we blended it together with the frozen cantaloupe chunks, mango and lime juice. Pro-tip: Dipping the glasses in chamoy + Tajin is optional but highly recommended.

Is mangonada healthy?

We make our California-Style Mangonada with ripe California cantaloupes. Cantaloupes are a great source of fiber AND Vitamin A & D. In fact, one serving of this drink (the equivalent of 1/4 of a cantaloupe) provides you with 100% of the recommended daily allowance of both vitamins.

Is mangonada spicy?

The mango-cantaloupe concoction itself is not spicy at all – just sweet and refreshing. However, we highly recommend serving in a chamoy and Tajin-dipped glass. If you’ve never tasted Tajin, it’s sour, tangy and spicy all at once – adding an intriguing depth of flavor to this frosty treat.

Make homemade chamoy!

There’s nothing wrong with store-bought chamoy, but we’re completely enamored with this homemade version from our friend Tahiri Flores. Tahiri makes her chamoy with good-for-you ingredients, like California prunes and dried apricots!

Get the recipe

California-Style Mangonada

James Collier

This recipe is inspired by Kate Ramos’s take on a mangonada, swapping most of the mango for ripe California cantaloupe, and swapping the mango nectar with a quick syrup made from seeds and pulp of the melon. It’s an easy and refreshing way to cool off and to celebrate a summer flavor here in the Golden State.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Idle Time: 1 hour hr

Total Time 1 hour hr 35 minutes mins

Course Drinks

Cuisine Mexican

Servings 2

Calories 238 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 ripe California cantaloupe
• 1 cup granulated sugar
• 2 red California mangoes
• 2 limes
• 2 TBSP prune and apricot chamoy
• 2 TBSP Tajin or similar seasoning mix
• 2 tamarind candy straws

Instructions

 

• Cut the rind off of one end of the cantaloupe, turn it so that it stands on the flat edge, then work a knife around the outside to peel off the rind. Cut the peeled cantaloupe in half, and scrape the seeds and pulp into a small pot.
• Slice and then roughly chop the meat of the fruit into 1-inch (2 cm) pieces. Spread half in a single layer onto a small sheet pan or plate, then place in the freezer for 45-60 minutes, until frozen. Add the other half of the cantaloupe chunks to the pot with the seeds; pour in the sugar, then stir to combine.
• Heat the pot over medium heat, stirring to dissolve the sugar and cook the fruit. Continue cooking, stirring occasionally, for 20-25 minutes, until the fruit has softened completely; if the pot starts to foam up, turn the heat down to a light simmer. Remove from the heat, then strain into a heat-proof bowl or storage container. Set aside and allow to cool. Meanwhile, peel and roughly chop the mango, and slice the limes in half.
• Once the cantaloupe has frozen and the syrup has cooled, prepare two 12-oz (350 ml) glasses. Pour the chamoy and tajin onto small saucers. Dip the rim of each glass in the chamoy, then roll in the tajin to coat.
• In a blender, add the frozen cantaloupe chunks, mango, 1 cup (240 ml) of the cantaloupe syrup, and juice from both limes. Blend at high speed until smooth. Pour the mixture into the prepared glasses, then garnish with a tamarind candy straw and enjoy!

Video

Notes

You’ll only use about half of the cantaloupe syrup to make these California-Style Mangonadas. Store the remaining syrup in an airtight container for up to a week. Pro-tip: Try adding cantaloupe syrup to sparkling water for a refreshing beverage. 

Want to try making chamoy at home? Try this easy recipe from our friend Tahiri Flores!

Nutrition

Calories: 238kcalCarbohydrates: 61gProtein: 4gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gSodium: 86mgPotassium: 849mgFiber: 7gSugar: 51gVitamin A: 11608IUVitamin C: 125mgCalcium: 70mgIron: 2mg

Keyword cantaloupe cocktail, mangonada

Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!

Want to try a traditional mangonada recipe?

Our friend Kate‘s traditional mangonada layers sweet, frosty mango and chamoy for a refreshing drink that’s full of flavor!

Looking for more refreshing cantaloupe recipes? (And who isn’t?)

Cantaloupe Agua Fresca

This easy Agua Fresca is like sunshine in a glass!

Cantaloupe Granita

How would we describe cantaloupe granita? Part slushy, part snow cone – this icy treat is hard to beat!

The perfect-summer playlist? Consider it handled…

Don’t stop here! Follow us on Pinterest for more fresh and fabulous recipe inspiration. Dive into the world of CA GROWN goodness, and let’s make every meal a celebration of the Golden State’s bounty.