Mangonada Recipe

Mangonada Recipe

Photos of Mangonada Recipe

Mangonada is a Mexican mango drink flavored with lime juice and Mexican seasonings. It’s brimming with every flavor possible, really. This summer beverage is sweet, tangy, salty, and spicy ALL AT THE SAME TIME! Make this exciting drink when it’s scorching hot outside and instantly enjoy a party of flavors. 

Mangonada or mangoneada, sometimes called chamoyada or chamango, is widely available in Mexican ice cream places and paleterias. What makes mangonadas different from other refreshing mango-based drinks is they’re refreshingly spicy. Thankfully, you can easily recreate this popular spicy mango drink right at home. It’s one of the most refreshing Mexican recipes to try!

Every traditional mangonada recipe calls for frozen mango pieces to get that slushy texture of smoothies. You can easily buy frozen mangoes in a grocery store. Or, you can simply freeze the ripe mangoes yourself. Although, it’s totally fine if you use fresh mangoes for your mangonada drink. The ice cubes might help thicken the consistency of your smoothie a bit anyway. And make sure to leave out at least one fresh mango for the topping.

The addition of mango juice or nectar boosts the sweetness of my Mexican cold treat. This ingredient is very important as it provides a sweet and sour flavor, making the drink taste like the real deal. But in case you don’t have this particular mango product on hand, you can also rely on a mix of water and pineapple juice or orange juice. Just expect a flavor that’s a bit different from the authentic mangonada. Providing a delicious tart punch to my spicy mango sorbet is a dash of lime juice. But you can also use lemon juice if you’re in a pinch. 

Chili lime seasoning and chamoy sauce are also the key players in a mangonada recipe. Chamoy is a Mexican hot sauce made from dried fruit, chiles, and citrus, which you can effortlessly make at home. Trust me, homemade always tastes better! Meanwhile, I suggest that you use Tajin seasoning, the most popular brand of chili lime seasoning, to capture the authentic taste of Mexican mangonada. At its core, mangonada recipes are just a great way to jazz up your mango smoothie, the Mexican way! 

Making this homemade mangonada is easy-peasy! I just pureed the frozen mango, mango nectar, lime juice, and ice using my blender until the mixture was smooth. When blending the Mexican mango smoothie and it’s a bit watery, just add more frozen mango chunks. But if it’s too thick to your liking, add more mango juice. I also rimmed my glass with chamoy and chili lime seasoning. Using a squirt bottle, I seamlessly swirled some chamoy on the sides of my cup. Then, I pour the mango smoothie into the cup. But creating layers of mango mixture and chamoy sauce, I think, is super fun, too! 

Learn how to make a mangonada and give your mango smoothies a Mexican spin! This recipe has the signature spicy taste of Mexican cuisine in the form of an icy, refreshing drink. I’ve become so fixated on this spicy mango drink that it’s always on the menu whenever I host a summer backyard party. I even love topping my mango and chamoy drink with fresh mango chunks. Or, you can sprinkle the mango with Tajin. Garnish your smoothie with a tamarind candy stick (or tarugos) just like the traditional Mexican mangonada!

Mangonada is a traditional Mexican mango drink made of sweet frozen mangoes, chamoy sauce, lime juice, and chili lime seasoning. Garnish with a tamarind candy stick and mango chunks for an authentic Mexican drink experience!

Prep: 10 mins
Total: 10 mins


  • 16 oz frozen mangos
  • 1 cup mango nectar, or juice
  • 2 tbsp fresh lime juice, (about 1 large lime)
  • 1 cup ice
  • chili lime seasoning
  • chamoy
  • 1 fresh mango, cut into small chunks for topping
  • tamarindo candy straws, (aka tarugos)


  1. Add the frozen mango, mango nectar, lime juice, and ice in a blender.
  2. On two small plates, add some chili lime powder to one and chamoy in the other. Grab the cup, dip the edge on the chamoy, then transfer to the chili lime powder plate.
  3. Swirl some chamoy on the sides of the cup.
  4. Pour some Mangonada mixture in the cup, top with fresh mango chunks, and sprinkle with chili lime powder. Add more chamoy on top, if desired.
  5. Garnish each glass with a tamarind candy stick and a thick straw or a spoon. Enjoy immediately!

Recipe Notes

  • You can actually blend the mango smoothie in advance. Make sure to store it in the freezer and just take it out 30 minutes before making your homemade chamoy mangonada.
  • You can also add your favorite tequila before blending the mango mixture to make a mangonada margarita.
  • You can also turn your Mexican chamoy drink into popsicles. Simply pour the blended mango mixture into popsicle molds or freezer-safe cups and poke the straw (or stick) through. Then, freeze them until firm.


  • Sugar: 41g
  • :
  • Calcium: 42mg
  • Calories: 177kcal
  • Carbohydrates: 45g
  • Fat: 1g
  • Fiber: 4g
  • Iron: 1mg
  • Monounsaturated Fat: 1g
  • Potassium: 402mg
  • Protein: 2g
  • Saturated Fat: 1g
  • Sodium: 11mg
  • Vitamin A: 2967IU
  • Vitamin C: 96mg
Nutrition Disclaimer
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