Looking to wow your guests with something fun, fiery, and full of flavor? These Mexican Candy Jell-O Shots are just the ticket. Inspired by the sweet and spicy street candies found all over Mexico—think chamoy, Tajín, and tangy mango lollipops—these little gelatin treats bring a sensory punch in every bite. Whether you’re throwing a backyard party, planning a themed celebration, or simply want to spice up your next get-together, these shots are the perfect blend of nostalgic flavor and grown-up fun.

What Are Mexican Candy Jell-O Shots?

At their core, Mexican Candy Jell-O Shots are boozy, gelatin-based treats made with tropical fruit flavors and traditional Mexican spice elements. They take their inspiration from popular Mexican candies like Pulparindo, Vero Mango lollipops, and Lucas Chamoy powder—flavors many of us grew up loving. This recipe takes those bright, bold flavors and adds a fun, boozy twist that makes them perfect for adult parties and celebrations.

These Jell-O shots are typically made using mango-flavored gelatin and spiked with tamarind vodka. The real magic happens in the presentation: each plastic shot cup is rimmed in sticky chamoy and rolled in chili-lime Tajín seasoning. When chilled and served, they deliver a tangy, spicy jolt that’s balanced by the sweet tropical flavor of mango and a smooth vodka base.

Reasons to Love This Recipe

There are so many reasons to love these shots. Whether you’re familiar with Mexican candy or this is your first foray into spicy-sweet flavor combos, this recipe offers something for everyone.

Fun and festive – They’re visually striking and packed with personality.
A flavor bomb – Every bite hits sweet, tangy, salty, and spicy notes.
Easy to make ahead – Perfect for prepping the day before a party.
Customizable – Can be made boozy or alcohol-free.
Crowd favorite – Expect people to ask for the recipe after just one shot!

What Do Mexican Candy Jell-O Shots Taste Like?

If you’ve ever had a mango lollipop dusted with chili powder or drizzled in chamoy, you already know the flavor profile—but imagine that with a cold, smooth gelatin texture and a little kick from the vodka. The mango gelatin brings a rich, fruity sweetness. The tamarind vodka adds an earthy, tangy depth and just enough burn to keep it interesting. The chamoy and Tajín rim introduces that unmistakable salty, sour heat that elevates each bite.

These shots are bold, refreshing, and anything but boring.

Benefits of Making These Jell-O Shots

In addition to being delicious, there are practical reasons to love these too.

No-bake recipe – No oven, no stovetop. Just a kettle and a fridge.
Make-ahead friendly – Chill them in the fridge up to two days in advance.
Easy cleanup – Disposable cups = minimal washing.
Scalable – Make a dozen or five dozen, depending on your event size.
Perfect portion control – Each shot is just a small burst of flavor.

Ingredients (Makes 12–14 Shots)

1 box (3 oz) mango-flavored Jell-O

1 cup boiling water
½ cup cold water
½ cup spicy tamarind vodka (substitute plain vodka or mango juice for non-alcoholic version)
Chamoy (for rimming the shot cups and optional topping)
Tajín seasoning (for the rim and optional garnish)

Optional additions:

A small drop of extra chamoy in the center of each shot before chilling
A sprinkle of extra Tajín just before serving

Tools Needed

To make these shots, you’ll need:

12–14 small plastic shot cups (2 oz)
Mixing bowl
Measuring cups
Whisk or spoon for stirring
Kettle or saucepan for boiling water
Small dishes for dipping rims in chamoy and Tajín
Refrigerator space for chilling

Ingredient Substitutions and Additions

Want to personalize your shots? You’ve got options.

No tamarind vodka – You can use plain vodka and add a few drops of tamarind concentrate, or muddle tamarind candy into the liquid before straining.
Make it a mocktail – Replace the vodka with mango juice or mango soda. You’ll still get that bright, sweet flavor without the alcohol.
Other Jell-O flavors – Pineapple, strawberry, and watermelon are all great substitutes.
Extra kick – Add a pinch of cayenne or chili powder directly into the Jell-O mixture.
Make it creamy – For a smoother finish, stir in a splash of coconut cream or condensed milk before chilling.

Step-by-Step Instructions

Step 1: Rim the Shot Cups (Optional but Highly Recommended)

Prepare two shallow dishes: one with chamoy and one with Tajín. Dip the rim of each plastic shot cup into the chamoy, then immediately roll in Tajín. Set the cups aside to dry for a few minutes while you prepare the gelatin.

Step 2: Make the Jell-O Mixture

In a medium-sized mixing bowl, combine the mango Jell-O powder and boiling water. Whisk for 1–2 minutes until completely dissolved. Add the cold water and tamarind vodka. Stir to combine.

If you’re going for a mocktail version, simply swap the vodka for mango juice.

Step 3: Pour into Cups

Carefully pour the mixture into your prepared shot cups. Fill them about ¾ of the way full to allow room for any toppings or extra chamoy drizzle.

Step 4: Chill and Set

Place the cups in the refrigerator and let them set for at least 2–3 hours, or until fully firm. If making ahead, you can chill them overnight or up to 48 hours in advance.

Step 5: Garnish and Serve

Right before serving, drizzle more chamoy on top or add a small sprinkle of Tajín. You can even insert a small toothpick or candy stick for easy grabbing. Serve chilled.

What to Serve with Mexican Candy Jell-O Shots

These shots pair perfectly with a variety of bold, fun party foods. Here are some ideas to round out your spread:

Fresh fruit skewers with pineapple, watermelon, and mango
Chips with guacamole, salsa roja, or a spicy mango salsa
Elote (Mexican street corn) or mini elote cups
Grilled tacos or mini quesadillas
Spicy margaritas or micheladas

And if you’re looking for more creative Jell-O and shot-based recipes, don’t miss these fan favorites:

These options bring even more flavor diversity and color to your party lineup.

Tips for Perfect Jell-O Shots

Always use boiling water to fully dissolve the gelatin. Anything less won’t activate it properly.
Don’t overdo the alcohol. If you exceed ½ cup, your shots may not set.
Use a spouted measuring cup or small funnel to pour your shots neatly.
Chill your shots on a baking tray to make it easier to transfer them in and out of the fridge.
If you’re short on time, set your fridge to its coldest setting to speed up the process.

Storage Instructions

Mexican Candy Jell-O Shots can be made up to 2 days in advance. Store them in the refrigerator, covered with plastic wrap or fitted lids if your shot cups come with them. Avoid stacking unless you’ve used lids, as the chamoy and Tajín can smear.

Do not freeze—freezing will ruin the texture of the gelatin and can separate the ingredients.

Once served, keep them chilled and enjoy within 30 minutes for best flavor and texture.

Frequently Asked Questions

Can I use a different kind of alcohol?
Yes! Tequila or mezcal works well for a smokier twist. Even flavored vodkas like mango, chili, or citrus can enhance the flavor profile.

Can I skip the chamoy and Tajín?
Sure, but you’ll be missing out on what makes these shots truly unique. Still, the mango and tamarind combo alone is worth trying.

Can I make a large batch for a big party?
Absolutely. Just multiply the ingredients by however many servings you need. You can even pour the mixture into a shallow baking dish, let it set, and cut into cubes.

Where can I find tamarind vodka?
Some specialty liquor stores carry it, but you can also infuse your own vodka with tamarind candy or paste for a few days.

Do these travel well?
Yes, if your shot cups have lids and are kept cold. A small cooler or insulated bag works great for transporting them to a party.

Conclusion

Mexican Candy Jell-O Shots are the kind of party snack that turns heads and gets people talking. They’re colorful, spicy, a little sweet, and totally unforgettable. Whether you’re revisiting your favorite childhood candy flavors or trying something completely new, this recipe hits all the right notes.

Plus, they’re incredibly easy to make, totally customizable, and fit seamlessly into any celebration. Pair them with other bold and colorful shots like the Miami Vice Jell-O Shots, Watermelon Jell-O Shots, or Pineapple Upside Down Cake Shot for a full-on party tray that’s sure to impress.

Let’s Keep the Party Going

If you try this recipe, I’d love to hear how it turned out! Leave a review, share your tips, or tag your Jell-O shot photos on Pinterest or Instagram so we can all enjoy the spicy fun.

Nutritional Information (Per Shot, Approximate)

Calories: 45
Carbohydrates: 7g
Sugar: 6g
Alcohol content: ~0.3 oz per shot
Protein: 1g
Fat: 0g

Mexican Candy Jell-O Shots – A Spicy-Sweet Party Hit

Author: Sam

Print Recipe

Description

These Mexican Candy Jell-O Shots are a spicy-sweet sensation! Made with mango Jell-O, spicy tamarind vodka, and rimmed with chamoy and Tajín, they’re a party-perfect treat that brings bold flavor and festive vibes. Easy to make ahead and totally customizable for mocktails or different flavors, they’re the ultimate adult party starter!

Ingredients

Scale

1 box (3 oz) mango-flavored Jell-O
1 cup boiling water
½ cup cold water
½ cup spicy tamarind vodka (or use mango juice for non-alcoholic)
Chamoy, for rimming the cups and optional topping
Tajín seasoning, for rimming and optional garnish

Optional Additions:

A drop of chamoy in the center of each shot before chilling
Extra Tajín sprinkled on top before serving

Instructions

Prepare the Cups (Optional Rim):
Pour chamoy and Tajín into two shallow dishes. Dip the rims of each plastic shot cup in chamoy, then roll in Tajín. Set aside.
Make the Jell-O Mixture:
In a mixing bowl, combine mango Jell-O powder and boiling water. Stir for about 2 minutes, until completely dissolved.
Add Cold Liquid:
Stir in ½ cup cold water and ½ cup spicy tamarind vodka (or mango juice for a mocktail version). Mix well.
Pour into Cups:
Carefully pour the mixture into prepared shot cups, filling them about ¾ full.
Chill Until Set:
Refrigerate for 2–3 hours, or until fully set. You can make them up to 2 days ahead.
Garnish and Serve:
Right before serving, drizzle extra chamoy on top or sprinkle with Tajín for an added flavor kick!

Notes

Want to turn up the heat? Add a pinch of cayenne or chili powder to the Jell-O mix.
No tamarind vodka? Plain vodka + a spoon of tamarind paste or candy infusion works great.
These can be made alcohol-free by replacing vodka with mango juice or soda.
Use a spouted measuring cup for clean pouring, and chill the cups on a tray for easy handling.
Avoid freezing—Jell-O doesn’t love it! Store in the fridge, covered, for up to 2 days.