Mango Smoothie

Mangonada

Apr 17, 2026

Think of the Mangonada as a Mexican mango smoothie prepared with fresh-cut mango and spiced up with chamoy chili sauce and Tajín chili powder. The name mangonada roughly translates as mango–ade. In Spanish, the suffix ada is used like we use the suffix ade for lemon-ade and lime-ade. It’s delish!

What to Expect from this Recipe

Our version of the mangonada emphasizes the natural mango fruit flavor and texture. It’s served lightly-chilled, not ice-cold, and moderately sweet. The salty, tart, and spicy chamoy and Tajín offer a counterpoint to the sweet fruit without overpowering it.

You’ll find other recipes that are bigger, bolder, and more over the top because they use far more chamoyada and Tajín and sugar or fruit juices. They’ll be delicious too, just a bit different than ours.

At the end of the post, we show you many options to customize your mangonada to make it exactly to your tastes.

Gather Your Ingredients

This is a very easy to prepare Mexican drink that only requires a few common ingredients.

Ingredients to make two 10 oz. mangonadas:

3 chilled Manila or Ataulfo mangoes or 2 cups frozen mango (Fresh mango gets the best results.)

1 cup water

1 tbsp. sugar

1 lime

Tajín chili powder

6 tsp. chamoy chili sauce

Choosing Mangos

For this recipe, we chose Manila Mangoes. Ataulfo Mangoes are also an excellent choice.

To get the best-tasting mangonada, you want really ripe mangoes that are at their sweetest and most flavorful. To know if a mango is ripe, gently press on it with your thumb. If it easily gives to the pressure it is ripe. If it is hard and doesn’t give in to the pressure it is unripe. Ripe mangoes also give off a delicious aroma whereas unripe mangoes do not.

Mangonada Toppings

The piquant flavor of the mangonada comes from the combination of Tajín chili powder and chamoy sauce. Both are used to spicy up fresh fruit, fresh vegetables, sno-cones (raspas or raspados), chips, popcorn, elotes, esquites, popsicles (paletas), or ice cream (helado).

Chamoy Chili Sauce

Think of chamoy as a candied hot sauce. It’s consistency is anywhere from syrup to paste. It is sweet, tart, spicy, and salty. You should be able to find it in the Hispanic section of your favorite supermarket.

How to Make a Mangonada

Start by removing the flesh of one mango and cut into ½″ pieces and set aside. Remove the flesh of the other 2 mangoes and blend with 1 cup of water, 1 tbsp. sugar, and the juice from the lime until smooth.

The blended mango should look like this.

Drink Preparation

Pour about a tablespoon of chamoy in the bottom of your glass.

Then add ¼ of the blended mango.

Add another ¼ of the blended mango and another tablespoon of the chamoy. Then add ½ of the reserved chopped mango and ½ teaspoon of the Tajín chili powder.