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
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.