Frozen mango slush layered with chamoy, lime and a Tajín rim—spicy-sweet, vegan, and ready in 15 minutes.
# What You Need:
→ Mango Base
01 - 480 ml frozen mango chunks (about 2 cups)
02 - 120 ml cold mango nectar or juice (1/2 cup)
03 - 30 ml freshly squeezed lime juice (2 tablespoons)
04 - 15–30 ml agave syrup, to taste (1–2 tablespoons)
05 - 1.25 ml chili powder (optional; 1/4 teaspoon)
→ Garnishes & Layers
06 - 30 ml chamoy sauce (2 tablespoons)
07 - 15 ml Tajín or chili-lime powder (1 tablespoon)
08 - 120 ml fresh mango, diced (about 1/2 cup)
09 - 1 lime, cut into wedges
10 - Tamarind candies or mango slices, optional
# Directions:
01 - Combine frozen mango chunks, mango nectar, lime juice, agave syrup and chili powder in a blender. Pulse and blend until you obtain a smooth, slushy consistency. Taste and adjust sweetness with additional agave or brightness with lime juice.
02 - Run a lime wedge around the rim of each serving glass, then dip the rims into Tajín or chili-lime powder to create an even coating.
03 - Drizzle approximately 15 ml of chamoy around the inside of each prepared glass, using the drizzle to create a decorative, spicy-sweet layer.
04 - Spoon or pour the mango slush into the glasses, layering in diced fresh mango as desired to add texture and visual contrast.
05 - Finish with additional chamoy, a sprinkle of Tajín, mango slices or tamarind candies, and a lime wedge. Serve immediately with a wide straw or small spoon.
