Beverage Spotlight: Mangonada
The sweet-and-tart Mexican drink has increased its menu mentions by 600 percent
Beverage Spotlight: Mangonada
The sweet-and-tart Mexican drink has increased its menu mentions by 600 percent
By Mike Kostyo
December 13, 2023
By Mike Kostyo
December 13, 2023
The Mexican mangonada—a flavor-packed and refreshing combination of frozen mango, chamoy, lime juice and Tajín—has been one of the fastest-growing options on drink menus in recent years. In fact, Datassential found that menu mentions of mangonada have increased 600 percent in the last four year. Mangonada is following the path of many on-trend drinks and desserts, moving from a single menu item to a flavor in its own right. The sweet, savory and tart combination is an attention-getting flavor foundation for breakfast items, desserts, savory-leaning snacks and appetizers and, of course, cocktails (not to mention many mangonada-inspired products now available at retail). Here are four concepts taking the red-hot mangonada to the next level with bold builds:
At Luliet, a creamery and dessert shop in Houston, the sweet and tangy flavor of mangonada is infused into macarons, sold individually and included as part of the shop’s on-trend dessert boards.
Evil Czech Brewery, just outside of South Bend, Ind., showcases mangonada as a flavor system for a shareable favorite: chicken wings. Among its Smoke Show Wings offerings is the Mangonada, which boasts sweet mango-habanero, chamoy and herbs. The concept has also featured mangonada sauce on a pizza with garlic-alfredo shrimp and peppers.
For another sweet-and-savory combination, look to Florida, where Cheffrey Eats, a food truck stationed outside of Boca Raton’s Barrel of Monks Brewing, offered the Mangonada Burger as a monthly special. The Angus beef patty was topped with an avocado mash, pepper Jack, chamoy-mango salsa, Tajín-candied bacon and fresh cilantro.
Market Tavern, a New American concept with two locations in California, features a Mangonada Pie on the dessert menu. The build sees a mango custard pie served over housemade sweet-and-spicy chamoy sauce and topped with whipped cream and a helping of fresh mango tossed in Tajín and lime juice.
Focus on Chamoy
Riding in on mangonada’s wake is another core flavor system getting its due: chamoy. Made with a range of pickled fruits (mangos, plums, apricots, tamarind, etc.), it possesses an in-your-face flavor profile (it’s salty, sweet, sour and spicy) and a range of formats (it can be a paste, liquid or even powder). This versatility has prompted many operators to crown chamoy as a go-to in their flavor toolbox:
- Drizzle it over frozen cocktails for a colorful topper
- Dust fresh fruits with a kick of chamoy (taking a page from common uses in Mexico)
- Swipe a thick spoonful of it on a plate as a base for desserts
- Incorporate it into more savory-forward sauces for use on tacos or wings
One Chef’s Take on Mangonada
Photo Credit: The 404 Kitchen
“I found inspiration for this dish at a street-food vendor in Ensenada, Mexico. They had combined mangonada with sea urchin on a tostada. It was one of the most remarkable combinations I had ever tasted. I love mangos but had never realized how much they could enhance the earthiness and sweetness of another ingredient. Thinking about all the things this could work with, I just couldn’t get pork belly off my mind. I imagined the mangonada, with added spice, would introduce bright, earthy flavors to the salt-cured belly, enriching and balancing all the flavors at the same time while not being overpowering. I’m glad I went with my gut because the combined flavors are incredibly delicious.”
—Matt Bolus, Chef/Partner, The 404 Kitchen, Nashville, Tenn.
The Mexican mangonada—a flavor-packed and refreshing combination of frozen mango, chamoy, lime juice and Tajín—has been one of the fastest-growing options on drink menus in recent years. In fact, Datassential found that menu mentions of mangonada have increased 600 percent in the last four year. Mangonada is following the path of many on-trend drinks and desserts, moving from a single menu item to a flavor in its own right. The sweet, savory and tart combination is an attention-getting flavor foundation for breakfast items, desserts, savory-leaning snacks and appetizers and, of course, cocktails (not to mention many mangonada-inspired products now available at retail). Here are four concepts taking the red-hot mangonada to the next level with bold builds:
At Luliet, a creamery and dessert shop in Houston, the sweet and tangy flavor of mangonada is infused into macarons, sold individually and included as part of the shop’s on-trend dessert boards.
Evil Czech Brewery, just outside of South Bend, Ind., showcases mangonada as a flavor system for a shareable favorite: chicken wings. Among its Smoke Show Wings offerings is the Mangonada, which boasts sweet mango-habanero, chamoy and herbs. The concept has also featured mangonada sauce on a pizza with garlic-alfredo shrimp and peppers.
For another sweet-and-savory combination, look to Florida, where Cheffrey Eats, a food truck stationed outside of Boca Raton’s Barrel of Monks Brewing, offered the Mangonada Burger as a monthly special. The Angus beef patty was topped with an avocado mash, pepper Jack, chamoy-mango salsa, Tajín-candied bacon and fresh cilantro.
Market Tavern, a New American concept with two locations in California, features a Mangonada Pie on the dessert menu. The build sees a mango custard pie served over housemade sweet-and-spicy chamoy sauce and topped with whipped cream and a helping of fresh mango tossed in Tajín and lime juice.
Focus on Chamoy
Riding in on mangonada’s wake is another core flavor system getting its due: chamoy. Made with a range of pickled fruits (mangos, plums, apricots, tamarind, etc.), it possesses an in-your-face flavor profile (it’s salty, sweet, sour and spicy) and a range of formats (it can be a paste, liquid or even powder). This versatility has prompted many operators to crown chamoy as a go-to in their flavor toolbox:
- Drizzle it over frozen cocktails for a colorful topper
- Dust fresh fruits with a kick of chamoy (taking a page from common uses in Mexico)
- Swipe a thick spoonful of it on a plate as a base for desserts
- Incorporate it into more savory-forward sauces for use on tacos or wings
One Chef’s Take on Mangonada
Photo Credit: The 404 Kitchen
“I found inspiration for this dish at a street-food vendor in Ensenada, Mexico. They had combined mangonada with sea urchin on a tostada. It was one of the most remarkable combinations I had ever tasted. I love mangos but had never realized how much they could enhance the earthiness and sweetness of another ingredient. Thinking about all the things this could work with, I just couldn’t get pork belly off my mind. I imagined the mangonada, with added spice, would introduce bright, earthy flavors to the salt-cured belly, enriching and balancing all the flavors at the same time while not being overpowering. I’m glad I went with my gut because the combined flavors are incredibly delicious.”
—Matt Bolus, Chef/Partner, The 404 Kitchen, Nashville, Tenn.
About the Author
Mike Kostyo is the VP of Menu Matters, a private consultancy that works with foodservice professionals to analyze, understand and leverage food and beverage, industry and consumer trends. Kostyo has been a recurring guest on Fusion TV’s “The A.V. Club” show; has been featured on NBC News, CBS Radio and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country; and was a judge on Food Network’s “Eating America.” For over a decade, he was the resident Trendologist and an Associate Director at Datassential, one of the food industry's leading insights companies. Kostyo has a master’s in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. He is a regular contributor to Flavor & The Menu and can be reached at [email protected].
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