Mango Mez Garita With Tajín Rim Recipes

Steps:

• To make the mango puree, combine the mango and 2/3 cup water in a blender. Pulse until you have a smooth puree, 5 or 6 times.
• Place the Tajín in a small bowl or on small plate. Run the lime wedge around the rims of two 9- to 11-ounce margarita or high ball glasses. Gently press the glasses into the Tajín, coating the rim well.
• Fill a large cocktail shaker with ice. Add the lime juice, mezcal, orange liqueur and some mango puree. Shake vigorously until the mixture is chilled and blended, about 10 seconds.
• Fill the prepared glasses with ice, then pour the margarita carefully into the glass. Garnish with a lime wheel.

Steps:

• Place 5 cups mango in a blender, reserving the remaining mango. Add the sugar, lime juice and 3/4 cup cold water to the blender, and blend on medium-high speed until puréed. Blend in tequila or rum, if using. Blend in additional water, adding 1/4 cup at a time, until mango mixture reaches the desired consistency.
• Chill mango mixture, covered, in refrigerator until ready to serve. For a colder mangonada, transfer mixture to the freezer until it reaches the consistency of a slushy.
• To serve, pour or scoop about 1/2 cup of mango mixture into each of four 16-ounce glasses. Add about 1/3 cup reserved mango to each glass, followed by 1 1/2 to 2 tablespoons chamoy and a generous sprinkle of Tajín. Repeat with the remaining mango mixture, mango pieces, chamoy and a final sprinkling of Tajín on top. Garnish each glass with a tamarind candy straw, if using, and a spoon. Serve immediately.