Cinco de Mayo Mangonada Mocktail (Printable)

Frozen mango slush layered with chamoy, lime, Tajin rim and fresh mango for a spicy-sweet Cinco de Mayo treat.

# What You 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 Suggestions:

01 -
  • It delivers that magical blend of spicy, tart, and sweet without a drop of alcohol (and kids will demand refills).
  • The layers and toppings are endlessly playful, so you get to personalize every glass with your favorite treats.
02 -
  • I once tried skipping the glass prep and sorely missed those spicy-tangy rims; they really do make each sip extra special.
  • Letting the frozen mango thaw just five minutes keeps your blender from overheating and gives you that dreamy, scoopable texture.
03 -
  • If your mango base is too runny, toss in a few ice cubes for instant fix and extra chill.
  • The real secret is using a juicy, fresh lime—no bottled juice can match that zing!
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