Name: Takes Two to Mango
Total time: 15 min
Ingredients: ¼ cup plus 2 teaspoons Tajín Clásico Seasoning, divided; Lime wedges for garnishing; 8 ounces blanco or reposado tequila; 8 ounces water, plus extra as needed; ¾ cup frozen limeade concentrate; 12 ounces (3 cups) frozen mango chunks; 8 ounces (2 cups) ice cubes

Why This Recipe Works

Mangonada, a Mexican frozen layered drink of blended mango, lime juice, savory chamoy sauce, and chile-lime seasoning, provides inspiration for this simpler mango-chile slush. Here, the fruit flavor comes from frozen mango and limeade concentrate, which get palate-awakening savor from Tajín seasoning both blended into the drink and used to rim the glasses.

Before You Begin

Dried chili-lime mango slices also make an excellent garnish here. Make Zero-Proof Takes Two to Mango by substituting 8 ounces of coconut water for the tequila.

Instructions

Spread ¼ cup Tajín into even layer on small saucer. Moisten about ½ inch of 4 chilled rocks glass rims by running lime wedge around outer edge; dry any excess juice with paper towel. Roll moistened rims in Tajín to coat. Remove any excess Tajín that falls into glasses; set aside.

Add 8 ounces blanco or reposado tequila, 8 ounces water, ¾ cup frozen limeade concentrate, 12 ounces frozen mango chunks, 8 ounces ice cubes, and remaining 2 teaspoons Tajín to blender (in that order) and process until smooth, about 1 minute. Adjust consistency with extra water as needed. Pour into prepared rocks glasses. Garnish with lime wedges and serve.