Mexican Mangonada Recipe (Chamoyada)

Place the chamoy sauce and Tajin in a small dishes, rim the glass into the chamoy sauce then into the Tajin powder.

Next pour some chamoy sauce near the top and swirl it around to coat around the glass and down to the bottom. If you want you can add a little bit of the extra chopped mango to the bottom of the glass.

Place the mango pieces in the blender along with the ice cubes, nectar or water, and lime juice. Blend until the ice and mango are completely broken down and you have a slushy consistency.

Pour the slushy into the prepared glass. If you'd like you can alternate layers of mango slushy, then chamoy, then mango slushy repeating until you reach the top.

Serve with a reusable straw or a tamarind stick and enjoy!

Instead of using ice cubes you can use frozen mango and add a little bit of water or mango nectar to get the slushy texture.

Instead of water you can use mango nectar or juice.

If you want a sweeter mangonada then add sugar to your taste.

For a spiked version make a margarita by simply adding a shot or two of silver tequila and blending. Serve the same way.