Frozen mango slush swirled with chamoy, lime, Tajín rim, and fresh mango — a festive Cinco de Mayo refreshment.
# 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 - 1–2 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 extra mango slices (optional)
# Directions:
01 - Combine frozen mango chunks, mango nectar, lime juice, agave syrup and optional chili powder in a blender. Blend until smooth and slushy, stopping to scrape down the sides as needed. Adjust sweetness with additional agave or acidity with more lime.
02 - Run a lime wedge around the rim of two wide glasses, then dip each rim into Tajín or chili-lime powder to create an even coating.
03 - Drizzle about 1 tablespoon of chamoy around the inner walls of each prepared glass, rotating the glass to create decorative streaks.
04 - Spoon or pour the blended mango slush into the glasses, leaving room to add diced fresh mango. Layer diced mango intermittently for texture and visual contrast.
05 - Top with extra chamoy, a sprinkle of Tajín, a lime wedge and optional tamarind candy or mango slice. Serve immediately with a wide straw or spoon.
