Frozen mango slush layered with chamoy, lime and a Tajín rim for a bright, festive Cinco de Mayo drink.
# What You'll 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
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 extra mango slices (optional)
# Step-by-Step Guide:
01 - Combine frozen mango chunks, cold mango nectar, fresh lime juice, agave syrup and chili powder in a blender. Purée until smooth and slushy. Taste and adjust sweetness with additional agave or brightness with more lime.
02 - Run a lime wedge around the rim of each serving glass, then dip the rims into Tajín or chili‑lime seasoning to coat evenly.
03 - Drizzle about 1 tablespoon chamoy around the interior of each prepared glass, allowing it to create streaks along the sides.
04 - Spoon or pour the mango slush into the prepared glasses, pausing to add diced fresh mango between layers for texture and visual contrast.
05 - Top with additional chamoy, a sprinkle of Tajín, mango slices or tamarind candies and a lime wedge. Serve immediately with a wide straw or spoon.
06 - For a thicker texture, reduce the mango nectar. To make ahead, freeze the blended mango base; reblend briefly before serving. Optionally add a splash of club soda just before serving for a fizzy variation.
