Frozen mango slush with chamoy, lime, and a Tajín rim—bright, spicy-sweet refreshment for Cinco de Mayo.
# What You Need:
→ Mango base
01 - 2 cups frozen mango chunks
02 - 1/2 cup cold mango nectar or juice
03 - 2 tablespoons freshly squeezed 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 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 Make It:
01 - Combine frozen mango chunks, cold mango nectar, lime juice, agave syrup and chili powder in a blender; blend until a smooth, slushy consistency forms. Taste and adjust sweetness with additional agave or brightness with more lime.
02 - Run a lime wedge around the rim of each glass, then dip the rims into Tajín or chili–lime powder to create an even coating.
03 - Drizzle 1 tablespoon chamoy around the inside of each rimmed glass, letting it streak down the sides for visual layers and flavor.
04 - Spoon or pour the mango slush into the prepared glasses, leaving space to fold in diced fresh mango for texture. Layer alternately if a marbled effect is desired.
05 - Finish with extra chamoy, a sprinkle of Tajín, mango slices or tamarind candies and a lime wedge. Serve immediately with a wide straw or spoon.
