Recipe by Tony Pereyra, The Spirits in Motion; recipe and photo courtesy of National Mango Board
Recommended Glassware: Tall Collins Glass (14 oz.)
1 c. fresh mango cubes
½ oz. lime juice Ice
½ oz. agave nectar
2 oz. fresh mango nectar
2 c. ice
2 oz. Tajin Chamoy (for garnish)
1 T. Tajin Seasoning (for garnish)
5 to 6 fresh mango cubes (for garnish)
1 tamarind candy (for garnish)
Measure first 5 ingredients into blender cup. Blend until smooth. Add 1 oz. Tajin Chamoy and the Tajin Seasoning into small dishes. Dip rim of glass into Tajin Chamoy and then into Tajin Seasoning to coat. Drizzle remaining 1 oz. of Tajin Chamoy all along inside of glass. Pour blended Mangonada into glass. Top with fresh mango cubes and sprinkle with Tajin Seasoning. Add tamarind candy into glass.