Hot sticky summers, clothes drenched in sweat, and the almost unbearable burn of the sun on your skin can only describe a summer in northern Mexico, ok and probably Arizona and Texas too. Those were the summers of my childhood, but summer in Mexico also means dozens of paleta flavors to explore and the perfect yuki o raspado(slushie) to cool you down. One of the most memorable raspados is the mangonada, a combination of sweet mango puree and ice, layered with spicy chamoy, lime juice and chile powder. It is a classic combination of sweet, sour, and spicy, which is a popular flavor profile of Mexican cuisine, and one of my favorites.


This mangonada was made with homemade chamoy which means it has no added sugar! What no sugar? That’s right. (Chamoy is a sweet and spicy sauce made from dried apricots that is used as a dip for fruit or in paletas and raspados.) The only sugar in this mangonada is the natural sugar found in the mango and dried apricots. You can also buy chamoy bottled at your local hispanic market or on amazon. Just writing about this is making my mouth water.



We will not be spending this summer in Mexico. Instead two of my nieces are coming to visit. We will be enjoying the beautiful California weather and beaches  while they are here. There will be swim lessons, vacation bible school and possibly a road trip in July. I’m looking forward to a long summer spent with family and friends. Enjoy!

The Recipe: Mangonada (Mango and Chamoy Slushie)


Mangonada (Mango and Chamoy Slushie)

5 from 2 votes
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Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 2 servings
Author: Dora Stone



  • 1 cup Apricots, dried
  • 2 cups Water
  • 2-3 tbsp. Chile ancho powder
  • 2 tbsp. Lime juice, fresh
  • 1 tbsp. Apple cider vinegar


  • 1 cup + 2 tbsp. Mango, diced
  • 1 cup Ice
  • 6 tbsp. Chamoy
  • 1 Lime, juice of
  • Chile powder To Taste (tajín)


  • To make the chamoy, place the dried apricots and water in a saucepot and bring it up to a boil. Lower heat and simmer for 30 min. Set aside.
  • Reserve ¾ of a cup of the apricot cooking liquid.
  • Take the simmered apricots, reserved cooking liquid, chile ancho powder, lime juice, and apple cider vinegar and blend until smooth. Add more or less water for a thinner or thicker consistency. (I left mine a little on the thick side.) Let cool.
  • To make the slushie, place ½ cup of mango in the bottom of the blender container, add a layer of ice, continue to alternate the layers this way with the rest of your ice and 1 cup mango.
  • Blend on medium speed until you are left with a slushie consistency. The pieces of ice, though small, should still be seen.
  • To assemble, take to glasses and pour in a tbsp. of chamoy in the bottom of each one. Add a layer of mango slushie, followed by another tbsp. of chamoy. Repeat one more time.
  • Sprinkle 1 tbsp. of diced mango on the top of each finished slushie. Squeeze half of a lime into each glass and top with as much chile powder as you desire. Serve with a spoon and a straw.


Makes 2 (8 oz.) glasses. Use 2 tbsp. of ancho chile powder for a mild chamoy, use 3 for a spicier version.



Prickly pear juice is made from a fruit native to Mexico and South America, but it can be found in France, Italy, Spain, Portugal, Egypt, and parts of the Middle East. It is known for its thick spiny skin and soft, sweet, & watery interior. There are many varieties, but the most well known are green, red, yellow, brown and pink. It’s the perfect summer fruit, it tastes like a weird combination of pear, cucumber, watermelon and pineapple. It has only one monstrous defect, besides the tiny spines that line its exterior, the flesh of the fruit is riddled with seeds. It is commonly used to make drinks, candy, or jelly.

You can find them at your local Mexican or Hispanic market. I found them at my favorite grocery store, Crown Valley Market Place in Mission Viejo or you can find them at El Nopal Market in San Juan Capistrano. They are in season from early spring to late fall.

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Licuado de plátano is the Mexican version of a banana smoothie. It’s more like a hybrid between a smoothie and a milk shake. I guess you could say it’s a healthy banana shake. Its main ingredient is milk, then fruit, and some people add honey and even granola, ice is optional.

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I love tequila!! I really do, and I hate the negative reputation is has in this country. I’ve been drinking tequila since I was 15 yrs old, with adult supervision of course. My parents decided it was best to teach me how to drink tequila properly, before I turned 18 and went out into the world. I never got drunk off of it, at least not until college, which I totally blame on you eager American college kids. I’ll spare you the drunk college stories for fear of embarrassing myself and others involved. Needless to say, I almost gave up tequila. Thankfully my mom started sending me bottles of sangrita to chase my tequila with, which reminded me that tequila, good tequila, is meant to be sipped and enjoyed. The best sangrita is the best tequila chaser you’ll find. It is a combination of hot chiles, orange juice, onion, tomato juice, and just a touch of sugar. You can buy it pre-made, I recommend Viuda de Sanchez, or you can make it yourself.

Tequila shooter set

Now, let me introduce you to the many wonderful ways in which Mexicans drink their tequila. First there’s the “bandera” or flag, it consists of 3 shots, one of lime juice, one of tequila, and one of the best sangrita. It is meant to be sipped but can also be shot. It’s called a flag because of the colors reflect those of the Mexican flag: green, white, and red. The shot glasses are not your regular shot glasses either. They are known as “caballitos” or little horses. If you would like to know why, you can visit the Mexican Academy of Tequila for some interesting facts. All you really need to know is that while a regular shot glass fits one fluid ounce of liquor, the “caballito” fits one and a half. Another way to drink tequila is with lime and salt, lick the space between your thumb and your forefinger, add some salt, lick salt, take shot, and suck on a lime. Please don’t call it training wheels, it drives me crazy, yes it’s supposed to lessen the harshness of the alcohol, but tequila shouldn’t be harsh. Surprised? This leads me to the final way of drinking tequila, which is, served in a snifter and sipped.

The best sangrita recipe is spicy, sweet, and savory. It is the best chaser to any tequila. A vegan recipe.

All of these ways of drinking tequila would be greatly improved if you invest in a good tequila. Try Corralejo or Don Julio Blanco for margaritas, the “bandera”, and the salt-shot-lime version, or for any other mixed drink. Don Julio (my lover), also comes in Reposado, Anejo, and 1942. Don Julio 1942 is for sipping, and while quite expensive you should definitely try it t least once. If you’re looking for a surprisingly smooth tequila try Clase Azul, plus it comes in a really unique bottle. I hope this helps and maybe persuades you to try tequila one more time before vowing never to touch it again.

The Recipe: The Best Sangrita Recipe


5 from 1 vote
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Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 1 quart
Calories: 288kcal
Author: Dora S.


  • 2 cups Tomato juice
  • 1 1/2 cups Orange juice, fresh
  • 1/2 cup Lime juice, fresh
  • 2 tsp, Onion white, large, minced
  • 1 tsp. Worcestershire Sauce, vegan
  • 4 tsp. Valentina, Mexican hot sauce


  • In a large bowl, combine all ingredients, whisk them together, and season.
  • Refrigerate.


Serve cold. The quality of the sangrita depends on the quality of the tomato juice, so get a good one.


Calories: 288kcal | Carbohydrates: 71g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 708mg | Potassium: 2038mg | Fiber: 3g | Sugar: 52g | Vitamin A: 2992IU | Vitamin C: 311mg | Calcium: 106mg | Iron: 3mg

Although attempts to provide accurate nutritional information, these figures should be considered estimates.