Mexican Mangonada Recipe Directions:
Salt the rim of two 16 ounce cups. Take a small plate and add 1 tablespoon chamoy to the center, then sprinkle 1 teaspoon tajin on top of the chamoy. Dip the rim and move it around to get it completely covered with chamoy and tajin.
Add chamoy to your cups. Add 2 tablespoons of chamoy to each 16 ounce cup, coating the inside of the cup. Set aside.
Make the mango mix. Add the fresh squeezed lime, mango nectar and frozen mango to a blender. Blend on medium until you get a smooth consistency. Use a small spatula or spoon to stir everything together in between blending.
Add the mango mix to the prepared cups. Top with fresh, chopped mango. Serve with a straw and spoon.
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I await your comments! Enjoy!
