Cinco de Mayo Mangonada Cup (Print view)

Frozen mango slush with chamoy, lime, Tajín rim and fresh mango—bright, spicy-sweet and alcohol-free.

# List of 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)

# Step-by-Step 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 Suggestions:

01 -
  • You get to play alchemist, layering sweet, spicy, and tangy flavors that spark joy with each sip.
  • It’s a crowd-pleaser for all ages, instantly making any gathering feel like a fiesta.
02 -
  • Using warm mango nectar makes the slush melt too fast—always chill it ahead of time.
  • I once added too much chamoy, and the balance was off, so drizzle sparingly and add more as you taste.
03 -
  • If you make the mango base ahead, give it a quick re-blend from the freezer for a cloudlike texture.
  • Chilling your serving glasses keeps everything icy even if you take your time savoring each spoonful.
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