# What You’ll Need:
→ Mango base
01 - 2 cups frozen mango chunks
02 - 1/2 cup mango nectar (cold)
03 - 2 tablespoons freshly squeezed lime juice
04 - 1 to 2 tablespoons agave syrup, to taste
05 - 1/4 teaspoon chili powder (optional)
→ Garnishes and layers
06 - 2 tablespoons chamoy sauce
07 - 1 tablespoon Tajín seasoning or chili-lime powder
08 - 1/2 cup fresh mango, diced
09 - 1 lime, cut into wedges
10 - Tamarind candies or mango slices (optional)
# How To Make It:
01 - Combine frozen mango chunks, mango nectar, lime juice, agave syrup and chili powder in a blender. Purée until smooth and slushy, scraping the sides as needed. Taste and adjust sweetness with more agave or acidity with additional lime juice.
02 - Run a lime wedge around the rims of two serving glasses and dip each rim into Tajín or chili-lime powder to coat evenly.
03 - Drizzle 1 tablespoon of chamoy sauce inside each prepared glass, rotating the glass so the chamoy streaks the interior.
04 - Spoon or pour the mango slush into the prepared glasses, layering with diced fresh mango as desired for texture and visual contrast.
05 - Garnish with additional chamoy, a sprinkle of Tajín, mango slices or tamarind candies, and a lime wedge. Serve immediately with a wide straw or spoon.
06 - For a make-ahead option, freeze the blended mango base in a sealed container and re-blend briefly before serving. To add effervescence, stir in a splash of club soda just before serving.
