Mangonadas

Peel five medium mangoes with a potato peeler.

Cut the fruit away from the pit, getting as much as possible, and chop it into small pieces.

For the pulp, put one cup of water and one cup of sugar in a small saucepan over medium-high heat and dissolve the sugar; bring to a simmer.

Add the chopped mango and a pinch of salt, mix, and bring back to a simmer.

Reduce to medium and cook 15 minutes, stirring constantly so the mango does not stick.

Turn off the heat and let the pulp cool.

In a blender, combine four cups of ice, two cups of the pulp and half a lime; tequila may be added for an adult version. Blend until crushed.

Dip the cup in chamoy and Tajin, coat the walls with chamoy, fill with the mango mixture, top with more chamoy and pulp, and add a tamarindo straw.