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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.
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!
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!
Looking for other refreshing summer drink recipes? Here are some favorites:
Frosted Watermelon Rosemary Frosé
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
Servings: 1
Calories Per Serving: 982 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 cup mango chunks, fresh or frozen
- ½ cup cold coconut water, coconut milk, or water
- 1 tablespoon lime juice
- chamoy sauce, to your taste (recipe in notes)
- Tajin, for the rim
- sliced mango, for serving
- tamarind stick, for serving (optional)
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.
I made one tonight with the tamarind straw. Tasted just like what I had in a Nepalese restaurant last year. The only change I made was a little more lime juice and more water since the frozen mango would not puree with just that 1/2 cup. I posted on Facebook, and everyone was in awe. I even got a four-letter word.
Hey Gina,
Happy Friday!! I love to hear that this recipe was enjoyed, thanks so much for making it!! ☀️xxT
super great recipe! however it’s a mangoñada, not a mangonada. the second one isn’t a word
Hey Celeste,
Happy Sunday! I am so glad this recipe was enjoyed, thanks a lot for making it! xxTieghan
Made the chamoy sauce with fresh apricots instead of the jam.
Made a wonderful smoothie with chamoy, mango, yogurt and coconut water.
Hey Diane,
Happy Sunday! Thanks so much for making this recipe, I love to hear that it was enjoyed! xxTieghan
Please be more specific on size of pan in cherry tomato burst, zucchini ribbon lasagna
Thanks.
Hey Ann,
I used a 9×13 baking dish. I hope you love the recipe! xTieghan
Looks delicious! How would you alter this to make a more “adult” version with tequila?
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
I’m so excited to try this..ive been looking for a recipe for it awhile now
Thank you
Thanks Shania! I hope you love it! xTieghan
How many ounces is the jar of apricot jam for the chamoy sauce?
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
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
Thanks so much!!
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!
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!
Amen!
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!!!
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.
I agree that there is no coconut milk in the real mangonadas! Esta bebida es relativamente nueva y no es algo que las abuelitas tomaban jajaja! Pero la receta auténtica no lleva leche. Esta imitación no queda muy bien.