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.
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:
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!
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.
- 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!
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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.