Mangonada Smoothie
Servings: 2
Thick, tangy and a little spicy, this mangonada recipe blends frozen mango, orange juice and fresh lime, then gets swirled with sweet chamoy and rimmed with Tajin. Add a tamarind straw for a Mexican-inspired treat.
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 the mango, lime juice and some of the orange juice in a blender and puree until smooth. The mixture will be thick.
- Add the remaining orange juice as needed to keep it blending. The final texture should be like sorbet.
- Run a lime wedge around the rims of the serving glasses, then dip the rims in the Tajín.
- Layer the smoothie and chamoy sauce in the glasses until full. Garnish with the lime wedges, mango chunks and a tamarind straw, if using.
Notes
- Juice Swaps: Any fruit juice can replace the orange juice; peach, apple, pineapple, passion fruit or guava all work.
- Ingredient Tip: Tajín is a chili-lime seasoning; look for it in the spice aisle or at Hispanic grocery stores. Homemade or store-bought chamoy both work.
- Spice Level: For a milder drink, use less chamoy and a light dusting of Tajín on the rim.
- Make It Thicker: If it turns too thin, blend in more frozen mango. Serve right away, since it melts quickly.
Nutrition
Serving: 16oz, Calories: 285kcal, Carbohydrates: 71g, Protein: 4g, Fat: 2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.5g, Sodium: 1179mg, Potassium: 998mg, Fiber: 7g, Sugar: 56g, Vitamin A: 3258IU, Vitamin C: 238mg, Calcium: 89mg, Iron: 1mg
