Cinco de Mayo Mangonada Cup (Printable)

Vibrant frozen mango mocktail layered with chamoy, lime, Tajín and fresh mango—ready in minutes for Cinco de Mayo.

# What you need:

→ Mango Base

01 - 2 cups frozen mango chunks
02 - 1/2 cup cold mango nectar or mango juice
03 - 2 tablespoons fresh lime juice
04 - 1–2 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 mango slices (optional), for garnish

# Directions:

01 - Combine frozen mango chunks, cold mango nectar, fresh lime juice, agave syrup and chili powder in a blender. Blend until smooth and slushy. Taste and adjust sweetness or acidity with additional agave or lime.
02 - Run a lime wedge around the rims of two serving glasses, then press rims into Tajín or chili-lime powder to coat evenly.
03 - Drizzle 1 tablespoon chamoy sauce around the inside of each prepared glass, allowing it to cling to the sides.
04 - Spoon or pour the mango slush into the glasses, layering with diced fresh mango as desired to create texture and contrast.
05 - Finish with additional chamoy, a sprinkle of Tajín, mango slices or tamarind candies and a lime wedge. Serve immediately with a wide straw or spoon.

# Expert tips:

01 -
  • Layering all those vibrant flavors together feels like playing with edible art.
  • Even spice-skeptics can customize the kick and enjoy a festive drink that sparks conversation.
02 -
  • Chamoy gets everywhere if you don’t swirl slowly—take your time!
  • Letting the mango thaw for a couple minutes keeps your blender happy and gives a creamier slush.
03 -
  • Using slightly underripe mango adds tang and stops things from getting too sweet.
  • Let the slush sit for 2-3 minutes if your blender struggles—rushing means chunky ice bits.
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