Finding a cold refreshing drink is serious business here in the hot zone. Growing up next door to Mexico, us Phoenicians are familiar with iconic ingredients like chamoy because we grew up eating tamarind candy. So I decided to breakdown my summer dream smoothie.
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mangonada smoothie: The Breakdown
Still searching for the tricks needed to get your mango smoothie to taste as great as the one at your favorite little smoothie shop? Search no more.
What’s even better than a cold drink on a hot day? A smoothie! I like a mango smoothie blended with ice because it’s not too heavy. Some popular sites that provide mangonada recipes offer wishy-washy instructions on the mango base. In my experience, it’s a mistake to overlook the details.
The mango base needs to be made from a combination of mango juice, fresh mango, and ice. Blended fresh mango should be used to add a small amount of creaminess; I prefer the champagne mangoes for their texture and flavor.
Sun Tropics Mango juice worked very well for me, but you could use any mango juice. I’d love to try juicing my own someday.
Whether you use fresh or frozen mango inside the base, be sure to use a nice ripe mango for the topping. Definitely go for the champagne variety if you can. Slice the mango into small cubes for a little texture. Smoothies that make you chew end up being even more satisfying.
For that margarita vibe, dip the rim into some water, followed by a mix of chili, salt, and dehydrated lime juice, such as tajin fruit seasoning. Bonus: Now you’ve got that smart Mexican trio of spicy. salty. n’sour.
Now it’s time for everybody’s favorite part: the tamarind wrapped straw. This is like a Mexican fruit roll up that changes texture as it freezes. Wherever the tamarind paste is submerged under the ice, it will be firm with a toothsome bite. Where the tamarind straw sticks up above the smoothie, you have a pliable, soft warm candy. Okay, so that’s the tamarind straw — see how crazy this can get?
Oh, and if you can make your own straws using fresh tamarind candy, I vastly prefer the extra level of moisture and chewiness that making my own has over the pre-made straws.
Bold is better. For an ice cold, sweet summer beverage that makes you a little less sluggish, it’s all about chamoy. If you’re not familiar with it, imagine a salty, tangy, mildy spicy sauce that gets drizzled around the cup before pouring in the smoothie. Chamoy is the reason why I get brain freezes — I simply can’t get enough.
*Enjoy with a spoon
There you have it: the complete breakdown of the Mexican mango smoothie we all need in our lives this summer. While there are many ways to enjoy a mangonada, you want to include textural contrasts like blended manjo alongside fresh chunks, cold with a little hot (chili pepper), and everybody’s favorite: sweet with sour (tamarind candy).
- Pour the mango juice, ice cubes, and 1/2 of the mango (fresh or frozen) into the base of a blender. Blend on high speed until smooth and creamy. Dice the rest of the mango and set aside.
- Dip the rim of each glass into some water. Then dip the glass into some tajin to coat.
- Add a very small amount of chamoy to the inside of each glass, swirling to coat.
- Pour the mango smoothie into each glass and add the fresh diced mango and top with the tamarind straw. Enjoy!
More Mexican Inspiration
- pork pozole verde
- calabacitas guacamole
- ricotta cheese flans
- salted caramel ice cream
- green chile chicken enchiladas