How to Make Atole de Guayaba (Pink Guava Atole)
This atole de guayaba recipe is a spin on my atole blanco, but infused with the vibrant flavor of guavas, which add a tropical twist!
Atole is a hot Mexican drink traditionally thickened with the liquid starch extracted from corn kernels, masa harina (corn flour), masa (corn dough), or maizena (dry corn starch). The base of most Mexican atole is maíz (in some form), water, and sugar or piloncillo and you can flavor it with just about anything. I added flavor to this atole by adding fresh guava puree.
Nowadays atole flavors can range from Mexican chocolate (champurrado) and pumpkin, to strawberry, pineapple, marigold, blackberry, and hibiscus, to name a few.
FUN FACT: Guava fruits are incredibly rich in vitamin C, fiber, and antioxidants. They’re also great for your skin and stimulate collogen production.
Love guavas? Be sure to check out my Agua de Guayaba, Homemade Guava Jam and Guava Butter recipes!
INGREDIENTS YOU’LL NEED
Here’s what you’ll need to make this recipe: maizena (dry corn starch), masa harina (corn flour), sugar, cinnamon sticks, vanilla, long-grain rice (any rice will work though), milk, fresh guavas (to make the guava puree) and water.
STEP-BY-STEP INSTRUCTIONS
Prepare guava puree
- Cut off ends of guavas and then cut into fourths. Add guavas and 1/2 cup water to a blender and process on low for 30 seconds.
- Strain mixture through a fine mesh sieve. Set aside.
Boil ingredients
- Bring 4 cups water, cinnamon, rice, vanilla, and sugar to a boil over medium heat for 10 minutes.
Add thickeners
- In the meantime, dissolve corn starch and corn flour in ½ cup of water and stir well until it’s completely smooth.
- Add corn slurry and milk to pot and cook over medium heat for an additional 10 minutes, stirring constantly. Do not walk away.
Simmer with guava puree
- Reduce heat and simmer on low until slightly thickened and rice is tender. After about 15 minutes, add guava puree and simmer for an additional 5 to 10 minutes. Taste and adjust for sweetness. The entire process will take anywhere from 30 to 45 minutes, from start to finish. It should have a thick, drinkable consistency similar to a runny smoothie. I don’t like my atole super thick.
Serve and enjoy
- Remove cinnamon sticks and pour into mugs. Serve with a sprinkle of cinnamon or a slice of guava, if desired. Be sure to scoop some of the rice into each mug.
RECOMMENDED BY LOLA FOR THIS RECIPE
Hand Painted Wooden Spoon
When making atole, I love using beautiful wooden spoons! VIEW PRODUCT
LOOKING FOR MORE INSPIRATION?
Looking for more delicious cold-weather Mexican drinks? Try these!
- How to Make Atole Blanco (Inspired by Oaxaca)
- How to Make Chocolate Caliente (Oaxacan Hot Chocolate)
- Be sure to check out my library of Mexican Drinks and Aguas Frescas and Mexican Cocktails!
- For more Oaxaca inspiration, check out Lola’s Guide to Oaxaca!
- Be sure to check out my library of Mexican Drinks and Aguas Frescas and Mexican Cocktails!
Atole de Guayaba Recipe
Ingredients
- 1 pound guavas + 1/2 cup water (to blend)
- 4 cups water + 1/2 cup more to dissolve corn starch and corn flour
- ¼ cup sugar or to taste
- 3 tablespoons long-grain white rice short or medium grain will also work
- 2 cinnamon sticks
- 1 teaspoon vanilla extract
- 3 tablespoons corn starch maizena
- 1 tablespoon nixtamalized white corn flour masa harina
- 3 cups milk or your favorite non-dairy milk substitute
Instructions
- Prepare guava puree. Cut off ends of guavas and then cut into fourths. Add guavas and 1/2 cup water to a blender and process on low for 30 seconds. Strain mixture through a fine mesh sieve. Set aside.
- Boil ingredients. Bring 4 cups water, cinnamon, rice, vanilla, and sugar to a boil over medium heat for 10 minutes.
- Add thickeners. In the meantime, dissolve corn starch and corn flour in ½ cup of water and stir well until it’s completely smooth. Add corn slurry and milk to pot and cook over medium heat for an additional 10 minutes, stirring constantly. Do not walk away.
- Simmer with guava puree. Reduce heat and simmer on low until slightly thickened and rice is tender. After about 15 minutes, add guava puree and simmer for an additional 5 to 10 minutes. Taste and adjust for sweetness. The entire process will take anywhere from 30 to 45 minutes, from start to finish. It should have a thick, drinkable consistency similar to a runny smoothie. I don’t like my atole super thick.
- Serve and enjoy. Remove cinnamon sticks and pour into mugs. Serve with a sprinkle of cinnamon or a slice of guava, if desired. Be sure to scoop some of the rice into each mug.
A Note from Lola
Nutrition
This recipe was originally published on December 18, 2020 and updated with step-by-step instructions and images on November 20, 2025.
Lola’s Cocina is a small business that earns various revenue streams. This includes sponsored posts and affiliate commissions from linked products, which I use and love, with no extra cost to readers. This income helps sustain the site.
Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.
I made this today and its so delicious! Most recipes are overly sweet but this atole was PERFECT! 🤩
So happy to hear! And I agree – I don’t like overly sweet drinks either, not my atoles or aguas frescas!