Cinco de Mayo Mangonada Cup (Printer version)

Frozen mango mangonada with chamoy, lime, Tajín rim and a spicy-sweet finish—festive and alcohol-free.

# What You'll Need:

→ 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 -
  • The chili-lime rim and tangy chamoy will make you feel like you’re on a Mexican street corner—minus the airfare.
  • This mocktail is as photogenic as it is refreshing, so your guests will remember it long after the last spoonful.
02 -
  • Once I tried to skip rimming the glasses and everyone agreed it just wasn’t the same—never underestimate the fun of the spicy-salty edge.
  • Lime freshness is key; old juice dulls everything, but a fresh squeeze wakes up all the bright flavors and makes the drink pop.
03 -
  • Don’t over-blend: you want it slushy, not watery—pulse if needed and add more frozen fruit to thicken.
  • A dramatic chamoy swirl along the inside of the glass makes it look and taste like it came from a street vendor on a hot day.
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