Crazy Good Mangonada Recipe (Chamoyada)

This Mexican-inspired mangonada recipe is a seriously flirty summer drink. You can blend at home using all plant-based ingredients to create a flavor-packed smoothie that’s healthy and tasty. This mangonada recipe is a fun blend of tropical fruits and chamoy sauce and I promise the end result is totally worth it. It’s crazy good!

Mexican mangonada, also known as chamoyada, is a newer beverage creation, thought to have originated in Mexico in the 1990s. It starts with a flavorful fruit smoothie base, then adds layers of chamoy sauce, and is finished off with a tamarind straw and a glass rim coated in chamoy and Tajín. It’s non-alcoholic, yet has the look and taste of a specialty cocktail. I don’t think anyone would flinch if you added some booze to this if that’s your style.

Why this Mexican Mangonada Recipe Rawks

My mangonada recipe has got it all: sweet, tangy, spicy and colorful. It is the perfect frozen treat for a hot day and this recipe makes enough to share with a friend. My version is based on the popular Mexican Mangonada drinks, yet modified to align with my plant-based lifestyle. New to plant-based eating? Check out my post plant-based diet for beginners.

I created my own healthier mangonada recipe (chamoyada) because a friend, Graciela, was raving about the one she’d bought in Guadalajara City, where she lives. I looked into it and realized how good it sounded. Mango, lime and spices— yes, please! Yet mangonadas aren’t just a fun and flavorful treat—they also pack some impressive health benefits.

• Mango is loaded with vitamin C, fiber, and antioxidants, which help support immunity, digestion, and glowing skin.
• The lime juice adds an extra boost of vitamin C and citric acid, which can aid in hydration and digestion.
• Chamoy and Tajín bring a unique tangy spice, but they also contain ingredients like chili and tamarind, which may help boost metabolism and improve circulation.
• With natural fruit sugars and no artificial additives, this refreshing drink is a delicious way to satisfy cravings while nourishing your body!

Ingredients You’ll Need

This Mexican mangonada recipe may be simple to make, but its flavor is anything but. A few key ingredients work together to create an irresistibly bold and refreshing taste.

• Mango: Frozen mango creates a thick, creamy texture, while fresh mango adds a juicy, flavorful topping. Learn how to cut a mango in my blog post.
• Orange Juice: A naturally sweet and tangy base that enhances the mango flavor. Choose 100% juice for the best taste and nutrition.
• Lime Juice: Freshly squeezed lime juice adds a bright, zesty kick—skip bottled versions for the freshest flavor. Look for fresh limes in the produce section. Key limes are smaller and more tart, while Persian limes are larger and milder.
• Chamoy: A bold mix of sweet, salty, tangy, and spicy flavors that you can buy or make at home.
• Tamarind Straw: A fun, chili-lime coated straw that adds an extra burst of tangy spice to every sip. My homemade tamarind straws are so fun and easy to make.

Where to Find Chamoy

You can find chamoy in the international section of a grocery store. It’s important to read the label since most store-bought brands include preservatives, dyes and gums. Here are a few options that are clean and rated highly:

• Homemade Chamoy Sauce: homemade recipe using dried apricots and coconut sugar
• I Love Chamoy: Sugar-free product using monkfruit
• Siete Sauce Chamoy: Real ingredients. Not always available but if it is— buy it!

Once you realize you like chamoy (and become obsessed with chamoyadas), it’s kinda fun to make your own. It’s pretty easy to make in your kitchen, stores well and you know exactly what’s in it.

How to Make a Mangonada (Chamoyada)

Making a Mexican mangonada recipe at home is easier than you think! With just a few simple steps, you can create this vibrant, sweet, and tangy treat bursting with tropical mango flavor and a hint of spice. Follow these steps to enjoy a refreshing and authentic chamoyada anytime.

1. Add frozen mango pieces into a blender.
2. Juice limes and pour on top of mango.

3. Add orange juice into the blender.
4. Blend until smooth, creating a thick, sorbet-like consistency. If needed, add more juice to help blend.

5. Run a lime wedge around the rim of your serving glasses.
6. Dip serving glasses upside down into a bowl of Tajín seasoning.

7. Smear chamoy sauce onto the inside of the glasses, using a spoon.
8. Fill your serving glasses half-way up with blended Mexican mangonada.

9. Alternate layers of the mango smoothie and chamoy sauce until the glasses are full, creating a beautiful swirl of sweet and tangy flavors.
10. Top with fresh mango slices, a lime wedge, and a tamarind straw for the perfect finishing touch.

Easy Swaps and Add-ins

Want to make your chamoyada a little lighter, bolder, or just fit what you have on hand? These tips let you customize this mangonada recipe without sacrificing that signature sweet-spicy-tangy vibe.

• Sweetness level: Mangoes vary! If yours are super ripe, you might not need extra sugar at all. If they’re a bit tart or under-ripe, try adding honey or test out the best natural sweeteners that I use.
• Chamoy choices: Store-bought chamoy is totally fine for convenience, but if you’ve got the time, my homemade chamoy sauce adds bold, fresh flavor and lets you control the ingredients.
• Orange juice swap: No OJ? Pineapple juice or even a splash of coconut water can add a tropical twist. Just keep the liquid-to-frozen ratio in check for that thick slushy texture.
• Freeze your own mango: Prep fresh mangoes by peeling, cubing, and freezing them flat on a tray. Once solid, transfer to a container and keep them ready for smoothie time anytime.

If you make this Mexican mangonada recipe, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.