Sharing a Mexican Mangonada smoothie for these hot summer days. Fresh mango blended together with lime juice, then layered with chamoy sauce. This fun tropical drink is the perfect mix of sweet and spicy. It’s refreshing, healthy and so delicious! A great smoothie to make all summer long.

Mangonada | halfbakedharvest.com

One of my favorite fruits is fresh mango. While in Mexico this week, I’ve been snacking on Mango slices all day long. They’re local to Mexico and I’m not sure I’ve ever had a better mango than here in Mexico.

So delicious.

Anyway, a classic Mexican smoothie is a Mangonada. However, it’s not quite your typical smoothie. It’s a smoothie that’s sweet…but spicy too. You’ll often see it served in restaurants or on the streets. It’s perfect for the hot, hot days down here in Mexico.

Before I left for vacation, I thought it would be fun to create a more traditional Mexican dessert to share. And the Mangonada seemed so perfect.

It’s also really quick and simple to make too!

Frozen Mango Mojito-Rita | halfbakedharvest.com #mojito #margarita #tequila #drinks

First, the chamoy sauce

Chamoy is essentially a spicy Mexican hot sauce. You can order it on Amazon or quickly make it at home. Since this was a spur of the moment recipe, I just made my own sauce. It’s really very simple.

Blend together apricot jam with dried chilies and lime juice. I didn’t have dried chilies, so I just used chili powder to make things really easy. It comes together in minutes and the sauce will keep for a month or so in the fridge.

Now the Mangonada

It’s essentially just lots and lots of fresh mango blended together with lime juice and ice. I made mine with coconut milk to make it even creamier, but water is traditional.

The key to the Mangonada is really all in the way you serve the smoothie.

Layer it up…

For my Mangonada, I rimmed my glass with tajin, then layered the mango smoothie with the chamoy sauce until I reached the very top of my glass. Then I finished with lots of fresh mango and tajin on top.

It’s traditional to add a tamarind stick, but I don’t have easy access to those. But if you do, feel free to add one.

And that’s it…drink the Mangonada while it’s icy cold and enjoy!

Super fun and delicious for a summer day!

Mangonada | halfbakedharvest.com

Looking for other refreshing summer drink recipes? Here are some favorites:

Frosted Watermelon Rosemary Frosé

Firecracker Champagne Paloma

2 Minute Green Smoothie

Fiery Golden Mango Tonic

Lastly, if you make this Mangonada, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Mangonada Smoothie

Prep Time 10 minutes
Total Time 10 minutes
Servings: 1
Calories Per Serving: 123 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Rim a tall glass with tajin.
    2. In a blender, blend the mango, water/coconut milk, lime juice, and a handful of ice together until smooth. Add more ice as desired.
    2. Spoon the mango smoothie into the prepared glass, then layer the smoothie with the chamoy sauce, working your way up the glass and finishing with the chamoy sauce. Then top with fresh mango and tajin. Add a tamarind stick if desired. Enjoy!

Notes

Homemade Chamoy Sauce: in a blender, blend together 1 jar apricot jam, 1/2 cup lime juice, 1/4 cup water, 1-3 tablespoons ancho or regular chili powder, 1-3 tablespoons honey, and a pinch of salt until combined. Taste and add more chili powder as desired. The sauce will keep in the fridge for 1 month. 

Mangonada | halfbakedharvest.com

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Comments

  1. Made the chamoy sauce with fresh apricots instead of the jam.
    Made a wonderful smoothie with chamoy, mango, yogurt and coconut water.

    1. Hey Diane,
      Happy Sunday! Thanks so much for making this recipe, I love to hear that it was enjoyed! xxTieghan

  2. Please be more specific on size of pan in cherry tomato burst, zucchini ribbon lasagna
    Thanks.

    1. Hey Sam,
      You could just us the tequila in place of the coconut water or do half and half. I hope you love this recipe! Cheers! xTieghan

    1. Hey Joy,
      I used a 13 ounce jar of jam. I hope you love the recipe, please let me know if you give it a try! xTieghan

  3. will be making this soon i never had mangonada before perfect for hot days here in Singapore will dm you if i make this and let you know how it goes Thanks Ramya

    1. 1 star
      This is not a “traditional” Mexican recipe. Never ever is coconut milk or water used in the real traditional Mexican recipe. And apricot jam for chamoy, nope!!

      Your drink is inspired but a real chamoyada but isn’t one, please don’t call it “traditional”. Ugh!

      1. 5 stars
        That’s not succinctly true. My wife is Mexican (from Tampico) and she does add water when making the mango slush. The recipe was passed down from her grandmother. I think it’s the height of hubris to say definitively that it’s not traditional, simply because it’s not traditional in your household. Everyone knows that recipes vary from country to country, state to state and house to house. Either way, it’s a delicious beverage!

      2. Not sure Arley Figueroa attempted to make this recipe, but it is very good. I am Mexican and grew up on Mangonadas. This tastes just like what I grew up on. And, when I used to get mine at the mercados, in Mexico city, they always used the Chamoy sauce, you could buy in a bottle. So, thanks Tieghan for sharing a REAL homemade way to make Chamoy Sauce! Love this recipe girl!!!

      3. Arely I’m not sure YOU even know what Chamoy is made out of. Chamoy is in fact made out of apricot and many homemade recipes call for dried apricots or apricot jam. Just relax and enjoy the recipe. You don’t need to be so negative.