Cinco de Mayo Mangonada Cup (Print-Friendly)

Frozen mango slush with chamoy layers, lime, and a Tajín-coated rim for a spicy-sweet Cinco de Mayo treat.

# 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)

# Cooking Steps:

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 -
  • You’ll get that perfect balance of sweet, spicy, and tangy in every layered sip—like a little festival for your taste buds.
  • This is the easiest way I know to bring Mexican street fair vibes right to your table, without needing a single drop of alcohol.
02 -
  • If you skimp on the frozen mango or use room temperature juice, you’ll end up with mango soup—always keep things cold.
  • The day I added an extra half lime was the day the flavor truly popped; tartness is your friend here.
03 -
  • Always chill your serving glasses before pouring for an extra-refreshing mocktail that doesn’t melt instantly.
  • A dash of chili powder in the mango blend gives depth you’ll miss if you leave it out—don’t be afraid to experiment!
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