Yes the title says “Mountain Dew Flamin Hot Mangonada”!
The new flavored soda has gotten a lot of mixed reviews and raised eye brows. Why in the world would they release a soda like this?
Personally, I didn’t hate it but I also didn’t love it. You can read my Review: New Mountain Dew Flamin Hot Soda!
The only available version of the soda near me was the pack of 12 cans unfortunately. As the pack stared at me for days, wondering “are you going to let us go to waste?”, I pondered on what to do with the excess amounts of soda. I didn’t like the soda enough to drink what was left.
That’s when it hit me, “this would go great with mango”! Thus, a new spin on the mangonada was born!
What is a Mangonada?
The Mangonada is a popular treat from Mexico. It’s popular in Mexican American communities in the USA as well. It goes by various names like Chamoyada and Chamango. It’s a spicy mango drink made from mangoes, Chamoy, Tajin and ice. It’s very decadent and has a great mix of sweet, tangy and spicy flavors. There may be some slight differences depending on who makes the drink but overall, it’s pretty similar.
What makes THIS different from a regular mangonada?
I was pleasantly surprised that the Mountain Dew Flamin Hot slushie did a great job at adding a different kind of spiciness to the drink. Even when mixed with Chamoy, the soda’s spiciness has a lingering stinging sensation similar to cinnamon candy, like Red Hots. In addition, in the original Mangonada, what’s added are drizzles of Chamoy between the mango puree. With my recipe, the Mountain Dew Flamin Hot slushie is part of the drink as a whole; this adds a spicy mixture throughout and not just a few drizzles.
Below I put together a simple recipe for a single 16 oz cup.
Tools / Equipment
What You’ll Need
- 1 Blender
- 1 Tablespoon or large spoon
- 1 – 16oz (473ml) cup
- 1 Extra Cup
Alternatives
- If you don’t have a blender, you can mash the frozen mango or use mango sorbet. For the soda, you can use lemon Italian ice or sorbet and mix the soda in.
- If you want to use smaller cups or share with others, you can use 2 – 8oz (237ml) cups or 4 – 4oz (118ml).
Ingredients
Needed
Optional
- 2 – Limes / Lime Juice
- Alcohol
- Sugar
- Chili Tamarind Candy Straw / Tarugos
- Red Food Coloring
- Boba (Tapioca Pearls)
Let’s Start! Follow these steps!
1. The Mango Puree
Take 1 cup or 8oz (100g) of the mango, 10 small ice cubes (about 5 – 6 large), 3oz (88ml) of the mango juice and blend together. Set aside or put in the freezer.
Make sure to taste the mixture so you like it. Typically this is where you would add something you want or correct anything you don’t like.
Optional Adds
- Lime Juice
- Alcohol of Choice
- Sugar (to make it sweeter)
Optional Corrections
- Is the mango flavor strong enough: add more mango.
- Is the mixture sweet enough: add sugar or more mango or juice / nectar.
- Is the mixture too thick: add more juice/nectar.
- Is the mixture too liquid: add more mango.
Notes
- If adding alcohol, I recommend clear ones like rum or vodka. Tequila also would compliment this well.
- Taste the mixture so it’s made to your liking.
2. The Mountain Dew Flamin Hot Slushie
Take 12 small ice cubes (about 5 – 6 large), 4oz (118ml) of the Mountain Dew Hot Flamin soda, add 1 tablespoon (15g) or more of Chamoy and blend together. Set aside or put in the freezer.
Typically this is where you would add something you want or correct anything you don’t like.
Optional Adds
- Lime Juice
- Alcohol of Choice
- Sugar ( to make it sweeter )
- Tajin
- Red Food Coloring
Optional Corrections
- Is the mixture too icy: add more soda.
- Is the mixture too liquid: add more ice.
Notes
- The Chamoy is not necessary. If you don’t want it too spicy, you can skip it. You can also use red food coloring if you don’t want to use Chamoy.
- Taste the mixture so it’s made to your liking.
3. Decorating the Cup
Take your 16oz (473ml) clear cup and drizzle Chamoy up and down the cup.
Optional Adds
- Decorate the Rim: Put Chamoy & Tajin in 2 separate plates. Dip the rim in Chamoy first, then dip in Tajin.
- Sprinkle Tajin over the Chamoy drizzle inside the cup.
Optional Corrections
- You can do this step first if you’re concerned the ice will melt in your mixture before you’re done.
Notes
- The Chamoy is thin so if you use too much, it will drip to the bottom of the cup. If you do this step first, use as little as possible.
4. Adding Everything Into The Cup
Carefully, alternate between the mango puree and the Mountain Dew Hot Flamin slushie as you pour them into the decorated cup.
Keep going until the cup is full, just a millimeter under the rim or you use both mixtures completely.
Optional Adds
- Add Boba (tapioca pearls + popping pearls)
- Add Mango Flavored Boba
- Add Mango Chunks
- Bubble Tea Straw
Notes
- The mango puree is thicker than the Mountain Dew Flamin Hot slushie so when you pour each one, make sure to be as close to the bottom of the cup and pour as smoothly as possible. The slushie will sink right through the mango puree and sit on the bottom if you just pour them in together
- If you use the Chili Tamarind Candy Straw / Tarugo, it should be big enough for the Boba.
5. Toppings + Decorations
- Add the whipped cream on top. I used Coco Whip so you’ll need 4 tablespoons (70g). You can use the back of the spoon to shape the cream.
- Drizzle Chamoy and sprinkle Tajin on top of the whipped cream.
- Lastly, sprinkle chopped or mashed mango on top.
Optional Adds
- Chili Tamarind Candy Straw / Tarugos
- Lime Wedges
- Sprinkle Lime Juice on Top
Alternatives
- You can use any kind of whipped cream. If you used canned whipped cream, simply pump a swirl you’re happy with.
Notes
- I used Coco Whip for my whipped cream so even vegan options and varying flavors work well.
- You should have some leftover mango from the mango puree.
Mountain Dew Flamin Hot Mangonada
Equipment
- 1 Blender ( See Alternatives )
- 1 Tablespoon or a large spoon
- 1 16oz (473ml) Cup ( See Alternatives )
- 1 Extra Cup
Ingredients
- 1 cup Mango ( See Alternatives )
- 3 oz Mango Juice ( See Alternatives )
- 4 oz Mountain Dew Flamin Hot Soda
- 25 small cubes Ice ( See Notes )
- 4 tbsp Chamoy
- Tajin to sprinkle
- 4 tbsp Whipped Cream ( See Alternatives )
Optional Ingredients ( Read recipe above for Notes, Alternatives, Add Ons & Corrections )
- 1 tbsp Lime Juice ( Optional / See Notes )
- Alcohol ( Optional / See Add Ons )
- Red Food Coloring ( Optional / See Notes )
- Boba (tapioca pearls) ( Optional / See Add Ons )
- 1 Chili Tamarind Candy Straw ( Optional )
- Sugar ( Optional / See Notes )
Instructions
The Mango Puree
- Blend the 1 cup (100g) of the mango, 10 small ice cubes, and 3oz (88ml) of the mango juice in the blender.
- Set aside or put in the freezer.
- See Notes, Alternatives, Add Ons & Corrections for more details above.
The Mountain Dew Flamin Hot Slushie
- Blend the 12 small ice cubes, 4oz (119ml) of the Mountain Dew Hot Flamin soda, and 1 tablespoon (15g) or more of Chamoy in the blender.
- Set aside or put in the freezer.
- See Notes, Alternatives, Add Ons & Corrections for more details above.
Decorate the Cup
- Take your 16oz (473ml) clear cup and drizzle chamoy up and down the cup.
- See Notes, Alternatives, Add Ons & Corrections for more details above.
Adding Everything Into The Cup
- While alternating, add a little of both of the mango puree and the Mountain Dew Hot Flamin slushie until you use all of the mixtures.
- See Notes, Alternatives, Add Ons & Corrections for more details above.
Toppings & Decorations
- Add the 4 tablespoons (70g) whipped cream on top.
- Use the back of the spoon to shape the cream.
- Drizzle Chamoy & sprinkle Tajin on top.
- Sprinkle chopped or mashed mango on top of the whipped cream.
- See Notes, Alternatives, Add Ons & Corrections for more details above.
