Cinco de Mayo Mangonada Cup (Print Version)

Vibrant frozen mango slush with chamoy, lime, Tajín rim and diced mango—festive and alcohol-free.

# Components:

→ Mango Base

01 - 2 cups frozen mango chunks
02 - 1/2 cup cold mango nectar or juice
03 - 2 tbsp freshly squeezed lime juice
04 - 1-2 tbsp agave syrup (to taste)
05 - 1/4 tsp chili powder (optional, for extra kick)

→ Garnishes & Layers

06 - 2 tbsp chamoy sauce
07 - 1 tbsp Tajín seasoning or chili-lime powder
08 - 1/2 cup fresh mango, diced
09 - 1 lime, cut into wedges
10 - Tamarind candies or mango slices (optional)

# Directions:

01 - In a blender, combine frozen mango chunks, mango nectar, lime juice, agave syrup, and chili powder. Blend until smooth and slushy. Adjust sweetness or tartness as desired with additional agave or lime.
02 - Run a lime wedge around the rims of two serving cups. Dip rims into Tajín or chili-lime powder to coat.
03 - Drizzle 1 tablespoon chamoy sauce around the inside of each prepared cup.
04 - Spoon or pour the mango slush mixture into the cups, layering with diced fresh mango as desired.
05 - Garnish with additional chamoy, Tajín, mango slices, tamarind candies, or a lime wedge. Serve immediately with a wide straw or spoon.

# Expert Advice:

01 -
  • Mango, lime, and chamoy make every sip taste like a secret fiesta for your mouth.
  • You get the fun look and sensation of a classic mangonada, but everyone from kids to grandparents can share a glass—no alcohol needed.
02 -
  • Once I tried using room-temperature nectar and the drink turned soupy fast; always use everything cold if you want the slush to last.
  • Layering diced fresh mango in the middle adds both texture and flavor—without it the entire drink feels one-note and less festive.
03 -
  • Freezing your serving glasses ahead makes the slush stay frosty longer.
  • A double drizzle of chamoy—once before pouring in the slush, once on top—ensures big flavor right to the last spoonful.
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