Cinco de Mayo Mangonada Cup (Printable)

Frozen mango mangonada with chamoy, lime and Tajín rim — a festive, dairy-free mocktail ready in 15 minutes.

# Ingredient List:

→ 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 Tips:

01 -
  • This drink lets you play with spice and tang until you find your perfect flavor explosion.
  • It's festive and eye-catching, instantly making any gathering feel more like a celebration.
02 -
  • If you over-blend, you'll lose the thick icy texture that holds up the layers—it ends up runny fast.
  • Stacking diced mango between slush layers makes each spoonful a mini surprise and stops the mango base from settling at the bottom.
03 -
  • I once learned the hard way that starting with room-temperature glasses melts the slush instantly—chill them if you can.
  • The secret to bold flavor is layers: don’t skimp on the chamoy in between spoonfuls of mango base.
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