Sweet frozen mangos combine with sour and spicy Chili Lime Chamoy for a refreshing drink that instantly transports customers to the sunny beaches of Mexico.
2/3 cup (150 milliliters) Blanco Tequila, Optional
1 cup (250 milliliters) Prepared Chili Lime Chamoy
1/2 cup (125 milliliters) Fresh Mango, Small Dice
Procedure
Chili Lime Chamoy
Combine all ingredients in a food processor; puree to combine well. Allow seasoning to hydrate at least 30 minutes before using. Hold refrigerated for service.
Mangonada
In a blender, combine frozen mango chunks, sugar, lime juice, mango nectar and tequila. Blend until smooth. Serve immediately or hold frozen until service. (Thaw slightly before re-blending if holding frozen.)
For each serving, dip or brush rim of 10-ounce (295 ml) beverage glass with Chili Lime Chamoy. Layer 1 tablespoon (15 ml) Chili Lime Chamoy and 1/2 cup (125 ml) of frozen mango mixture in prepared glass, repeating until full. Top with diced fresh mango.
