Frozen mango slush with chamoy, lime and a Tajín rim — a colorful, alcohol-free Cinco de Mayo beverage.
# What You Need:
→ Mango Base
01 - Frozen mango chunks — 2 cups
02 - Cold mango nectar or juice — 1/2 cup
03 - Fresh lime juice — 2 tablespoons
04 - Agave syrup — 1 to 2 tablespoons, to taste
05 - Chili powder — 1/4 teaspoon (optional)
→ Garnishes & Layers
06 - Chamoy sauce — 2 tablespoons
07 - Tajín seasoning or chili-lime powder — 1 tablespoon
08 - Fresh mango, diced — 1/2 cup
09 - Lime — 1, cut into wedges
10 - Tamarind candies or extra mango slices — optional
# Steps:
01 - Combine frozen mango chunks, mango nectar, fresh lime juice, agave syrup and chili powder in a blender; process until smooth and slushy. Taste and adjust sweetness with more agave or brightness with additional lime juice.
02 - Run a lime wedge around the rims of two wide glasses, then dip each rim into Tajín or chili-lime seasoning to coat evenly.
03 - Drizzle about 1 tablespoon of chamoy sauce around the inside wall of each prepared glass, letting it create decorative streaks.
04 - Spoon or pour the mango slush into the glasses, filling most of the vessel. Add diced fresh mango in the center or between layers as desired for texture.
05 - Top with a final drizzle of chamoy, a sprinkle of Tajín, a lime wedge and optional tamarind candy or mango slice. Serve immediately with a wide straw or spoon.
06 - For a thicker consistency use less mango nectar. For a fizzy note add a splash of club soda just before serving. To prepare ahead, freeze the mango base and pulse in the blender again until slushy when ready to serve.
