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)

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5 from 2 votes

Mangonada (Mango and Chamoy Slushie)

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Cook Time30 mins
Total Time30 mins
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.
Tried this recipe?Mention @dorastable or tag #mexicangonevegan!



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