Cinco de Mayo Mangonada Chamoyada (Printable)

Frozen mango slush swirled with chamoy, lime, Tajín rim, and fresh mango — a festive Cinco de Mayo refreshment.

# 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)

# How to Make It:

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 Suggestions:

01 -
  • It’s the ultimate flavor adventure—each layer is sweet, tart, salty, and playfully spicy, just like a carnival in a glass.
  • It comes together in minutes and instantly elevates any party or lazy afternoon on the porch.
02 -
  • If you don’t chill your glassware first, the mango slush melts before you can add all the layers.
  • Letting your frozen mango thaw just slightly before blending makes an ultra-creamy, scoopable drink and saves your blender blade.
03 -
  • If you use fresh mango instead of frozen, be sure to add ice cubes and adjust the sweetener.
  • The secret is not to rush the layering—take a few extra seconds for dramatic swirls of chamoy.
Go Back