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Licuado de mango recipe

Licuado de mango recipe

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  • Recipes
  • Dish type
  • Drink
  • Smoothie
  • Mango smoothie

Every town in Mexico has someone selling this fabulously refreshing mango smoothie-style drink. Healthy and delicious don't always go hand in hand but this recipe is the exception! Fresh, ripe mango with milk, honey and ice.

2 people made this

IngredientsServes: 1

  • 1 mango - peeled, seeded and diced
  • 355ml milk
  • 3 tablespoons honey
  • a mug of ice cubes

MethodPrep:10min ›Ready in:10min

  1. Place the mango, milk, honey and ice cubes into a blender. Cover and blend until smooth. Serve immediately.

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Reviews & ratingsAverage global rating:(21)

Reviews in English (13)

by GodivaGirl

I LOVE mangos!! Don't buy them very often because of their availability and cost. I used agave nectar in place of honey. Refreshing and DELICIOUS! To thicken it up I would cut back on the milk slightly next time.-17 Jun 2008

by naples34102

Can't say what accounts for all the reviewer variations in terms of sweetness, degree of flavor, thickness, etc. What I can say is that I made this exactly as written with one, large, very ripe mango and this was awesome good! Thick, creamy, with the full but delicate and refreshing mango flavor. Lightly, pleasantly sweet. And in my mind, at least, a welcome change from the sour tang and often cloying sweetness and richness of similar yogurt based drinks. Loved it.-21 Aug 2010

by Jenny

This was a refreshing drink, and could easily be adapted for many tastes. Next time I make it, I think I'll add some more milk and some more ice as I found it pretty thick like a milkshake. I loved that this has so much vitamin A and C, a great way to get my fruit servings in too! Also, next time I might add some strawberries, raspberries or a banana to vary it a little! (This is also known as Batido de Mango in many latin countries!)-14 May 2008

I’m not sure how it is possible that we are two days away from May, but it’s happening. May is going to be an incredibly crazy month for us. My husband’s best man and my maid of honor are getting married (and not to each other). That means TWO weddings in ONE month and they happen to be on back to back weekends. The first is in the Bay Area and the second is in Bend, OR. Lots of travel time, lots of catching up with old friends, lots of FUN, but also lots of tired family.

Outside of wedding-palooza, we have Cinco De Mayo, Mother’s Day AND my birthday. It is definitely going to be an intense month and I’m just hoping I can make enough time to keep you all up to date on our adventures here.

To kick off the month a little early, I am declaring this Week-o De Cinco, where I will share with you my favorite Mexican inspired recipes and decor crafts, in hopes to inspire a festive Cinco De Mayo for you.

Today I want to share a recipe with you that may change your life. I don’t want to be overly dramatic, but I’m really really excited to share this recipe with you because it is one of my favorite things and it is super easy and it is crazy delicious. Make this today and I promise you, you will be making them all summer long.

This delicious beverage is called a licuado. It is often compared to an American milkshake, but I think it’s more like a happy medium between a milkshake and a smoothie. It is more decadent than a smoothie, but definitely healthier than a milkshake. Traditionally, a licuado is made of fruit, milk and sugar.

The first time I was introduced to a licuado, was during a trip to Panama in 2010. In Panama, they are called batidos and are made with sweetened condensed milk, fruit and ice, but the end result tastes very similar. It was April and we were in the Valle De Anton (rainforest) and I think I drank a batido every time we passed a stand. Here is a pic from our vaca:

Last summer, I almost melted when the 100+ degree Portland weather snuck up on me in August. This year, I will be prepared with licuados!

As I mentioned earlier, a traditional licuado is made up of simply fruit, milk and sugar. The recipe I am sharing here is inspired by the fruit carts of Los Angeles. If you are not familiar with them, in Los Angeles (and I assume some parts of Mexico) there are carts all over the city (usually street corners or gas stations) where you can buy giant bags of cut up fresh fruit (commonly pineapple, mango, watermelon, melon and cucumber) that is dosed in lime juice and sprinkled with chili powder. It’s usually only a few bucks and is something about Los Angeles that I truly miss.

The fruit I am using here is mango, but feel free to mix it up and use pineapple, banana or strawberry! I used whole milk, because that is what we have in the house for our lil buddy, but I have made this pre-baby with skim milk and it comes out just fine. You may notice in the photo, my sugar is brown. That is not brown sugar, it is raw sugar (turbinado). In Panama they only seemed to have raw sugar and I think it complements the sweetness of the fruit in a more natural way.

Next, you simply toss it all into a blender.

Pour into pretty glasses and garnish with lime slices and a sprinkle of cayenne pepper. And you are done! So easy. So delicious.

Here are the notes if you prefer to copy & paste:

Mango Chile Lime Milkshake (Licuado)

Yield: Serves 4 (or 2 very large glasses)

2 Cups mangos (or bananas or pineapples or strawberries)

3 Tablespoons sugar (preferable turbinado sugar)

Juice of 2 limes + lime rounds for garnish (optional)

1/4 teaspoon cayenne pepper + a little more for garnish (optional)

1. Measure all ingredients into a blender

3. Pour into glasses and garnish with a lime round and a sprinkle of cayenne pepper

I hope this makes your Cinco De Mayo all the more delicious and if you spike yours with a little tequila, I won’t tell anyone. Cheers!

Frequently Asked Questions:

Commonly sold by street vendors, the licuado is a blended drink made-to-order with fruit, milk, ice and sugar. It differs from agua frescas which are sold pre-made in pitchers and made with fruit juice. Unlike the classic American smoothie, licuados are made with milk instead of yogurt. Who knew?
My mom made licuados for me and my sisters quite often when we were growing up. They were probably one of the first recipes I started making on my own once I could reach the blender. Cool, frothy and refreshing, licuados are the ideal healthy afternoon snack or dessert.

Banana is our favorite flavor but you can also use strawberries, peaches, cantaloupe and more. The key is to use the sweetest, most ripe fruit you can find for maximum flavor.

2. Honduran Banana Bread

When looking through this recipe, you might do a double-take when you see a certain ingredient. Neufchatel cheese? That must be a typo, right?

It&rsquos not, and it&rsquos such a special addition to this recipe. Rather than using mild cream cheese, the Neufchatel cheese adds such a great, tangy taste to the loaf.

Remember, you won&rsquot want the rind, and beat it with the butter until nice and smooth.

This will be much easier if you start with room temperature ingredients.

Spicy Mango Ice Pops

As I said before, I love mangoes! No matter if it’s a sweet recipe or a savory recipe. And I have to take advantage of the last mangoes mango season is reaching its end! Ice pops are the traditional dessert for the hot months, but really the last days in Mexico have been quite cold, cloudy and humid. Not exactly what you call a summer day.

We Mexican love spicy sweets, it’s very bizarre “sweet” + “spicy”, but I think contradictions like this are part of the Mexican culture. There are some hard candy lollipops of different flavors covered with chili powder… they are delicious! When I saw this recipe, those lollipops came to mind. Most of my foreign friends don’t like spicy sweets they say that they are painfully spicy!

I used the exact same technique as with the Strawberry & Kiwi Ice Pops, I used plastic cups to freeze them. This ice pops live up to their name, they are quite spicy! Especially at the top where the diced mango and chile piquin remain the proper technique for enjoying this ice pops is to take a bit of the top and then lick the mango central part that it’s completely delicious!

These are very original ice pops, and if you like spicy, I’m sure they will fly away from your freezer!


  1. Pineapple Licuado
    • 2 cups pineapple juice (preferably unsweetened, from the refrigerator section of the market)
    • 1/2 fresh pineapple, peeled, cored, and cut into large chunks, plus more chunks for garnish
    • 5 cups cold water (preferably spring water)
    • 5 tablespoons sugar
    • 2 tablespoons freshly squeezed lime juice
    • (makes 8 cups)
  2. Tangerine Licuado
    • 3 cups tangerine juice (preferably unsweetened, from the refrigerator section of the market)
    • 1 cup freshly squeezed tangerine, clementine, or orange juice
    • 4 cups cold water (preferably spring water)
    • 6 tablespoons sugar
    • (makes 8 cups)

10 Delicious Latin Smoothies You'll Want to Drink All Day

All the flavors of your favorite Cuban mojito minus the rum, which makes this the perfect way to start the day.

2. Bananas Foster

This banana and caramel smoothie is spiked with a bit of rum, which makes it the perfect dessert.

3. Cactus Smoothie (Licuado de Nopal)

I know, it sounds crazy to drink anything made from a cactus, but once you taste it you'll never look back.

4. Green Banana-Mango Smootie Bowl

Smoothies aren't just for drinking. Grab a spoon and try this extra-thick and creamy smoothie bowl topped with fresh mango slices.

5. Spicy Dark Chocolate Coconut Smoothie

This Mexican-inspired smoothie has chili, cinnamon, and other rich spices. It's perfect when you need a midday kick.

6. Horchata Smoothie

The addition of banana turns classic horchata into an insanely delicious treat.

7. Green Piña Colada Smoothie

Your favorite Caribbean cocktail gets a healthy makeover in this nutritious green smoothie. You won't believe how amazing it tastes.

8. Lime and Coconut Green Smoothie

Pair together lime and coconut to give your green smoothie a Latin twist.

9. Banana-Mango Smoothie

With just three ingredients, this protein-rich yogurt smoothie is a quick and healthy drink for any time of day.

10. Mango Tango Smoothie

Cashews and hemp hearts add protein and creaminess to this tropical fruit smoothie.

Check out Alejandra's blog, Always Order Dessert, and follow her on Twitter.

Lactose-Free, Vegan, and Plant-Based Milk Substitutes

The milk you choose has a major impact on the taste, consistency, and nutritional content of your licuado. For this recipe, I used Horizon Organic Lowfat Milk. I also enjoy licuados with almond milk.

You can easily substitute the lowfat milk for another type of milk. If you&rsquore lactose intolerant, Horizon Organic Lactose-Free Reduced Fat Milk is a good choice. You can also substitute whole milk, which will make your licuado creamier but also increase the calories and fat.

Plant-based milks are a good option if you follow a vegan diet or just prefer to avoid dairy. Unsweetened vanilla almond milk is my favorite for a licuado. You can also get creative and try another type of non-dairy milk such as coconut, oat, soy, hemp, hazelnut, cashew, macadamia, or flax milk. Be aware that substitutions can change the flavor profile of your licuado or reduce the protein content.

Mango Smoothie with Chamoy Recipe

For this recipe, you’ll need six large mangos, two limes, 8 cups of ice, chamoy sauce, and optional hotsauce and Mexican chile topping. The also optional dried mangos with chile adds the perfect touch!

Personally, I like to puree the mangos one at a time, but you can puree them together, too. You’ll need four. Peel and slice the other two, then set them aside to top your mango smoothie with.

Each large mango makes about 1 cup of puree. Add the juice from two limes, 8 cups of ice, then blend.

Swirl chamoy sauce and hot sauce into your serving cup.

Add your smoothie and top with fresh sliced mangos and dried mangos with chile.

Licuado de mango recipe - Recipes

I have been wanting to share this recipe with you since I started the Two's-day feature. But Hubby and I celebrated our 15th wedding anniversary last month and I didn't really want to focus on the cause of our first argument.

Yes, our very first argument as a married couple was over chocolate milk. Silly, I know, but these things tend to happen when people from different cultures wed.

I don't think we had been married a week when my hubby asked if I would make him a Chocomil (chocolate milk). I happily waltzed into the kitchen, poured him a glass of milk, added a couple of teaspoons of chocolate milk powder, gave it a stir and served it to my hubby. My hubby tasted his Chocolate milk, gave me a funny look and innocently asked why I hadn't made him a Chocomil. I sweetly explained that what he was drinking was in fact a glass of Chocolate milk. Confused, Hubby shook his head and stated that what I had prepared was most definitely not Chocomil. This "Yes, it is!"/"No, it's not!" arguing continued for a few minutes.

Hubby tried to explain that Chocomil was made with raw egg. I just laughed and argued that he could go down the street to Denny's, order a Chocolate milk and that they would serve him the exact same thing that I had just prepared, WITHOUT raw egg! Finally, Hubby was the voice of reason and explained that American Chocolate milk and Mexican Chocomil weren't the same thing.

Slightly embarrased, I followed Hubby to the kitchen, where he taught me how to make Mexican Chocomil.

Chocomil is a very popular breakfast beverage in Mexico. Many restaurants offer Chocomil on the menu. And yes, it is prepared with raw egg. Mostly made with 2 or 3 quail eggs, but often with regular chicken eggs.