Cinco de Mayo Mangonada Cup (Printable Version)

A frozen mango slush with chamoy layers, lime brightness and Tajín-rimmed cups for a festive Cinco de Mayo treat.

# Needed Ingredients:

→ 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)

# Preparation Steps:

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 -
  • This mocktail tastes like summer vacation and street fair treats, but you barely have to do any prep work.
  • I love how each sip mixes zingy, sweet, and just a gentle whisper of heat—the kind that makes everyone ask for a refill.
02 -
  • If you overblend, you’ll lose that thick, spoonable slush texture—so pulse gently for best results.
  • Layering the chamoy in stripes rather than mixing it in gives you the tangy surprise with every sip.
03 -
  • Stirring the slush with your straw after each sip refreshes the layers so every mouthful is as flavorful as the first.
  • A generous swirl of chamoy before pouring in the mango makes every glass feel like a celebration.
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