Mangonada Mocktail with Mango, Chamoy, and Tajin Rim (Print version)
A sweet, tangy, spicy frozen mangonada mocktail made with mango, lime, chamoy, and a Tajin rim.
# Ingredients:
For the glasses
01 -
3 tablespoons chamoy sauce, plus more for drizzling
02 -
2 tablespoons Tajin or chili-lime seasoning
03 -
Lime wedges, for rubbing the rims if needed
For the mango slush
04 -
3 cups (450 g) frozen mango chunks
05 -
3/4 cup (180 ml) mango nectar or mango juice
06 -
2 tablespoons fresh lime juice
07 -
1 tablespoon agave syrup or sugar, plus more to taste
08 -
1 cup (140 g) ice
09 -
Pinch of salt
For garnish
10 -
1/2 cup (85 g) diced fresh mango
11 -
Extra Tajin, for sprinkling
12 -
2 tamarind candy straws, optional
13 -
Lime wedges, optional
# Instructions:
01 -
Add chamoy to a small plate and Tajin to another. Dip two glasses into the chamoy, then press the rims into the Tajin until evenly coated.
02 -
Add frozen mango, mango nectar, lime juice, agave, ice, and a pinch of salt to a blender. Blend until thick and smooth, stopping to scrape down the sides if needed.
03 -
Taste the slush. Add more lime for tartness, more agave for sweetness, or a small splash of mango nectar if the blender needs help moving.
04 -
Drizzle chamoy down the inside of each rimmed glass. Add a small spoonful to the bottom of the glass for a stronger tangy layer.
05 -
Divide the mango slush between the glasses. Top with diced mango, a drizzle of chamoy, a sprinkle of Tajin, and tamarind candy straws if using. Serve right away.
# Good to know:
01 -
Serve immediately for the thickest frozen texture.
02 -
For a lighter drink, replace 1/4 cup of the mango nectar with coconut water.
03 -
Rim only half the glass for a milder sip.