Cinco de Mayo Mangonada Cup (Printable)

Alcohol-free frozen mangonada with chamoy, lime, Tajín rim and fresh mango—ready in 15 minutes.

# What You'll Need:

→ Mango Base

01 - 2 cups frozen mango chunks
02 - 1/2 cup cold mango nectar or juice
03 - 2 tablespoons freshly squeezed lime juice
04 - 1 to 2 tablespoons agave syrup, to taste
05 - 1/4 teaspoon chili powder (optional)

→ Garnishes & Layers

06 - 2 tablespoons chamoy sauce
07 - 1 tablespoon Tajín seasoning or chili‑lime powder
08 - 1/2 cup fresh mango, diced
09 - 1 lime, cut into wedges
10 - Tamarind candies or extra mango slices (optional)

# Directions:

01 - Combine frozen mango chunks, cold mango nectar, lime juice, agave syrup and chili powder in a blender. Pulse then blend on high until a smooth, slushy consistency is achieved. Adjust texture by blending less for chunkier pieces or adding a splash more nectar for a looser slush.
02 - Taste the mixture and modify sweetness or acidity: add additional agave for sweetness or more lime juice for brightness. If a thicker texture is desired, reduce the mango nectar and reblend briefly.
03 - Run a lime wedge around the rim of each serving glass, then dip rims into Tajín or chili‑lime powder to create an even coated edge.
04 - Drizzle approximately 1 tablespoon chamoy sauce around the interior of each prepared glass, allowing it to cling to the sides for visual contrast and flavor.
05 - Spoon or pour the mango slush into the prepared glasses, filling to near the top. Layer in diced fresh mango between pours if desired to create textural contrast.
06 - Finish with additional chamoy drizzle, a sprinkle of Tajín, mango slices or tamarind candies and a lime wedge. Serve immediately with a wide straw or spoon.

# Expert Advice:

01 -
  • The spicy-sweet rim feels like a little party trick that never fails to surprise new tasters.
  • It’s so easy to customize—some days I double the lime for extra zing, others it’s all about more chamoy.
02 -
  • Don’t skip the taste test before serving—once I didn’t blend long enough and ended up with icy pockets instead of a silky slush.
  • Letting the mango nectar chill in the fridge made the drink frostier without extra ice (which waters it down).
03 -
  • Always drizzle chamoy after you rim the glass—it keeps the coating from sliding off.
  • Blending for an extra 30 seconds gives you that irresistible creamy texture without any icy lumps.
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