Cinco de Mayo is one of my favorite holidays, and this year I’m going to be sipping on a lot of these mangonadas! Bursting with flavor, they are the perfect blend of sweet and spicy, and I love the bold and vibrant color. This is one delicious and grown-up mocktail, you really won’t miss the booze, though, you can easily spike it if you wish. It’s perfectly refreshing and each sip pops!
Serving Suggestions
These mangonadas are one of my favorite drinks to serve on Cinco de Mayo! They taste delicious with my famous white queso dip, street corn nachos, walking tacos, or chimichangas!
How to Make Mangonadas Step by Step
Blend the Mango: Add 4 cups of frozen mango, 1 cup of cold water, ⅓ cup of granulated sugar, and ⅓ cup of fresh lime juice to a blender and blend until smooth. Rim the Glasses: Pour ¼ cup of the chamoy onto a plate and sprinkle ¼ cup of the tajin onto a separate plate. Dip the rim of the glass into the chamoy then dip it into the tajin to coat. Drizzle the Chamoy: Add a drizzle of the chamoy to the bottom of the cups and drizzle it around the sides of the cups then add some crushed ice. Fill the Cup: Fill the cup halfway with the mango drink, being careful not to mess up the decorations. Layer the Drink: Sprinkle in 1 cup of diced mango in a layer, pour in some more chamoy and sprinkle in some tajin then fill the rest of the glass with the mango drink. Garnish and Serve: Once filled, drizzle on some more chamoy and add a dash of tajin. Then add 6 slices of mango to the top along with some tamarind lollipop straws and a few pieces of cut up pulparindo candies. Repeat the process with the remaining mango drink and serve immediately.
