Cinco de Mayo Mangonada Mocktail (Printable View)

Layered frozen mango slush with chamoy, lime, and a Tajín-spiced rim—bright, fruity, and ready in 15 minutes.

# What You'll Need:

→ Mango base

01 - 2 cups frozen mango chunks
02 - 1/2 cup cold mango nectar or juice
03 - 2 tablespoons fresh lime juice
04 - 1 to 2 tablespoons agave syrup, to taste
05 - 1/4 teaspoon chili powder (optional)

→ Garnishes & layers

06 - 2 tablespoons chamoy sauce
07 - 1 tablespoon Tajín or chili-lime seasoning
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 - Combine frozen mango chunks, cold mango nectar, fresh lime juice, agave syrup and chili powder in a blender. Pulse and blend until you obtain a smooth, slushy consistency; adjust sweetness or acidity with additional agave or lime as needed.
02 - Run a lime wedge around the rim of each serving glass, then dip the rims into Tajín or chili-lime seasoning to create an even coating.
03 - Drizzle approximately 1 tablespoon chamoy sauce inside each prepared glass, turning the glass to create decorative streaks along the interior.
04 - Spoon or pour the mango slush into the glasses, pause to add a layer of diced fresh mango if desired, then top with more slush to fill the glass without overflowing.
05 - Finish with an extra drizzle of chamoy, a light sprinkle of Tajín, a mango slice or tamarind candy, and a lime wedge on the rim.
06 - Serve immediately with a wide straw or spoon. To make ahead, freeze the blended mango base and reblend briefly before serving to restore texture.

# Expert Tips:

01 -
  • It’s the kind of mocktail that looks impressive but comes together in minutes, which feels like a minor kitchen miracle.
  • The icy, sweet-tart mango base is impossible to resist—especially layered with all those bold garnishes.
02 -
  • If you blend too long, the mixture loses its slushy magic and gets runny fast.
  • Layering the diced mango into the glass (instead of just plopping it on top) makes every spoonful feel like a surprise.
03 -
  • Blending mango base in quick, short bursts helps keep everything extra frosty.
  • Running the chamoy inside the cup, not just on the top, gives every sip a burst of flavor—and looks amazing in photos.
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