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Produced by Sun Ngo; photography by Christie Vuong; food styling by Sage Dakota; prop styling by Rayna Schwartz.
Even if you’re serving a batch of this Mexican slushy on your teensy patio, everything about it screams beach: it’s sweet, sour, a little spicy and extremely refreshing. —Chantal Braganza
3 large very ripe mangoes, peeled, chopped and divided
4 cups frozen mango chunks
1 cup mango purée or water
4 limes, juiced
¼ cup chili-lime salt seasoning, such as Tajín
1 lime slice
½ cup liquid chamoy sauce (see tip)
2 cups crushed ice
Combine two-thirds of chopped mango with frozen mango, mango purée and lime juice in a high-powered blender. Blend until very smooth.
Pour chili-lime salt onto a plate. Wet the rim of 4 tall glasses with the lime slice; roll each rim in salt at an angle so it covers just the outside of the glass.
Drizzle up to 2 tbsp chamoy along the inside of each glass in swirling or looping patterns.
Layer blended mango mixture, crushed ice and reserved chopped mango in each glass, adding extra chamoy sauce along the way, if desired.
Chamoy is a pickled fruit sauce that can be found online or in Latin American grocery stores.