Cinco de Mayo Mangonada Cup (Printable Version)

Frozen mango slush with chamoy, lime and Tajín rim for a festive Cinco de Mayo sipper.

# 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 -
  • Each sip promises a kaleidoscope of flavors—sweet, tart, and a little spicy—that wakes up your taste buds.
  • It’s effortlessly impressive yet requires hardly any fuss or advanced prep.
02 -
  • Once, I tried blending with too much nectar, and it turned into a watery mess—start with less, you can always add more.
  • Only after a few tries did I realize swirling chamoy on the glass walls before pouring in the mango creates that picture-perfect look and flavor.
03 -
  • Leave your mango base slightly chunky for a more playful, spoonable texture.
  • Chill your glasses ahead of time so every bite stays frosty, not melty.
Go Back