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This mangonada recipe is a seriously flirty summer smoothie. You can blend at home using all plant-based ingredients to create a flavor-packed smoothie that’s healthy and tasty. It’s a fun blend of tropical fruits and chamoy sauce and I promise the end result is totally worth it. It’s crazy good!
Table of Contents
What is Mangonada?
Mangonada, also called chamoyada, started in Mexico in the 1990s. It uses 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.
Mangonada Ingredients
I created this healthier mangonada recipe after my 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! Here’s what you’ll need:
- 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, like I Love Chamoy, or make homemade chamoy sauce.
- 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.
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How to Make a Mangonada (step by step)
Making my 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 or go deeper with my how to make a smoothie guide.
- Add frozen mango pieces into a blender.
- Juice limes and pour on top of mango.
- Add orange juice into the blender.
- Blend until smooth, creating a thick, sorbet-like consistency. If needed, add more juice to help blend.
- Run a lime wedge around the rim of your serving glasses.
- Dip serving glasses upside down into a bowl of Tajín seasoning.
- Smear chamoy sauce onto the inside of the glasses, using a spoon.
- Fill your serving glasses half-way up with blended Mexican mangonada.
- Alternate layers of the mango smoothie and chamoy sauce until the glasses are full, creating a beautiful swirl of sweet and tangy flavors.
- Top with fresh mango slices, a lime wedge, and a tamarind straw for the perfect finishing touch.
Blending Tips
Frozen mango is what thickens this smoothie up nicely. You’ll want to create a sherbert-like consistency, which is thicker than most smoothies, yet not as thick as a smoothie bowl. If you find it too watery, just add more frozen mango and blend again. Feel free to use your blender tamper to help the ingredients blend up nicely. Thicker smoothies tend to need extra help.
Ingredient Swaps and Add-ins
Want to make your mangonada 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 another natural sweeteners.
- 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.
Let’s Make it!
Homemade Tamarind Straw
While you don’t “need” a tamarind straw to enjoy a mangonada, it does elevate this recipe. Follow my simple tutorial to make your own.
More Mango Recipes
Craving more mango magic? These fruity, plant-based drinks are perfect for cooling off and soaking up those summer vibes. Try one of these refreshing recipes next:
If you make this 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.
Mangonada Smoothie (Chamoyada)
Ingredients
- 2 cup mango frozen
- 1 ½ cup orange juice
- ¼ cup lime juiced
- ½ cup chamoy sauce
Toppings
- 1 lime wedged
- ¼ cup mango chunks
- 1 tbsp Tajín
- 2 tamarind straws
Instructions
- Place mango, 1 cup orange juice and lime juice into a blender. Puree until smooth. The smoothie will be thick.
- Add remaining juice as needed while blending to facilitate blending. The final texture should be like sorbet.
- Take lime wedge and run it around the rims of the serving glasses. Dip the rims into the Tajín seasoning.
- Layer the mangonada smoothie and chamoy sauce until the glasses are full. Garnish with lime wedges, fresh mango and a tamarind straw, if using.
Helpful Tools
Notes
- Sub any kind of fruit juice for the orange juice. I recommend peach, apple, pineapple, passionfruit or guava.
- Tajin is chili lime seasoning (I found mine at Trader Joe’s. You can also find it in a local Hispanic grocery store).
- Mangonada drink is also called chamoyada. Enjoy!
Nutrition
Did you make this recipe?
Leave a review for a chance to win signed copies of my cookbooks!Common Questions
A mangonada recipe is a sweet and spicy mango-lime smoothie layered with chamoy sauce, Tajín, and chili powder for a bold kick. This classic Mexican drink is known for its perfect balance of sweet, tangy, and spicy flavors. My recipe also includes a step-by-step guide to making tamarind straws for the ultimate mangonada experience!
Mangonadas can be a refreshing and antioxidant-rich treat thanks to fresh mango and lime juice. However, the chamoy sauce and Tajín add salt and spice, which may not suit all diets. To make a healthier version, you can reduce the chamoy or use a low-sodium alternative while still enjoying its bold, tangy flavor.
A mangonada recipe has a perfect balance of sweet, tangy, and spicy flavors. The ripe mango provides natural sweetness, while lime juice adds a refreshing tartness. Chamoy, a tangy and mildly spicy sauce, enhances the flavor with a hint of saltiness, and Tajín seasoning gives it a zesty kick. The combination creates a bold, refreshing, and slightly spicy taste that keeps you coming back for more!
A mangonada is a specific type of chamoyada, made primarily with mango, chamoy sauce, Tajín, and lime juice, often served with a tamarind straw. On the other hand, chamoyada is a broader term for any frozen fruit-based treat mixed with chamoy and chili powder—it can be made with other fruits like pineapple, watermelon, or tamarind. So while all mangonadas are chamoyadas, not all chamoyadas are mangonadas!
Loved this recipe! I actually made a mistake on the first batch, mixing the full quantities of the ingredients (frozen mango, OJ, lime juice & chamoy) for the smoothie all together, as I was in a hurry & didn’t take the time to read the instructions…! But WOW, just amazing! The chamoy gave a lot of spicy tartness and I’ll be making that mistake again! It’s not often that you can mess up that badly and still love it!
The best kind of mistake, a tasty one!
This is so fun! I’ve never had one before but it’s too pretty not to make.
THANK YOU FOR MAKING THIS!!! I’ve always loved mangonadas— and it totally made my day to see one here. You made it so pretty and I can already tell that it’ll be so tasty with the ingredients you included. Well done on another plant-based whole food creation to look forward to!
Click on https://simplegreensmoothies.com/chamoy-sauce
It’s up top before recipe
Oh I found it….recipe for Chamoy sauce. 🙂
I don’t see the recipe for the Chamoy sauce.
The link in the recipe for Chamoy sauce takes you to the mango drink. It needs to be fixed.
Thanks, Denise! Just fixed the link in the recipe card.