Peach-nada

Mangonadas are such a refreshing treat for hot days: sweet mango nectar, tangy chamoy, and a kick of Tajín in every sip. But have you tried the peach version? Swap the mango for frozen peaches and peach nectar, and you’ve got yourself a fruity, sweet-and-spicy twist: the peach-nada. The peach-nada is just as delicious and refreshing.

Mangonada Origin

Mangonada originated in Mexico and remains a popular frozen street food enjoyed today. The main base consists of frozen mangoes or mango sorbet, chamoy, and Tajín. It is often enjoyed with a tamarind straw. While the exact origins are unknown, mangonadas have also become a popular sweet treat in the U.S. You can substitute mangoes with peaches to make a different version of the frozen treat.

Ingredients

• Frozen peaches
• 1 cup peach nectar
• Fresh lime or lemon juice (I used lemon since I ran out of lime!)
• Chamoy
• Tajín

Click on the images for the direct link to the ingredients I used:

Peach-nada Instructions

Add chamoy to a small plate and Tajín to another.

Drizzle chamoy inside your glass and swirl it around the sides.

Dip the rim of the glass into the chamoy, then into the Tajín to coat.

In a blender, combine frozen peaches, peach nectar, and a squeeze of lemon or lime juice. Blend until smooth.

Pour the mixture into your prepared glass.

Optional: Top with more chamoy and Tajín for extra flavor.

Enjoy your refreshing peach-nada!

Peach-nada Tips

• Adjust the consistency as needed:
  Add more peach nectar if the mixture is too thick, or more frozen peaches if it’s not thick enough.
• Use ripe, frozen peaches for the best flavor and natural sweetness.
• To pick ripe peaches, gently squeeze them—if they give slightly, they’re ready. If they’re too firm, they’re not ripe yet; if too soft, they may be overripe.
• For a smoother drink, peel the peaches before freezing.

If you enjoyed this peach-nada recipe, you might also want to check out my healthy mangonada recipe.

Healthy Mangonada