Mangonada Chamoyada Mocktail Cup (Printable)

Frozen mango slush with chamoy layers, lime and a Tajín-rimmed cup for a spicy-sweet 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 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 Hints:

01 -
  • Swirling the chamoy yourself means every sip is a surprise burst of flavor.
  • The mix of sweet, tangy, and spicy makes these mocktails more memorable than anything off the shelf.
02 -
  • If you overdo the mango nectar, you'll get more juice than slush—stick to the measurements for best texture.
  • Chamoy does tend to slide down the glass quickly, so layer it slowly for those picture-perfect streaks.
03 -
  • Always taste your mango chunks before blending—pale pieces mean less flavor, so add a spoon of extra agave or lime as needed.
  • Layering diced mango between slushy pours creates surprise bites that keep each spoonful interesting.
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