Cinco de Mayo Mangonada Cup (Printable)

Alcohol-free frozen mango slush with chamoy, lime and a Tajín rim — bright, spicy-sweet Cinco de Mayo sipper.

# 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 Tips:

01 -
  • When you crave something frosty, fruity, and a little mischievous, this mangonada delivers in spades.
  • It’s so easy to adjust the level of sweet and heat that everyone at your table ends up happy.
02 -
  • If you skip chilling your mango nectar, the base can get watery fast—I learned the hard way during an ambitious batch for friends.
  • Letting the chamoy drizzle settle upward along the cup walls truly ups the wow factor at serving time.
03 -
  • A dash of chili powder in the mango mix gives that playful zap but is easy to overdo, so add with caution and taste as you go.
  • Layering diced fresh mango throughout gives guests a different texture in every bite and makes the drink look stunning.
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