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Author Notes: Inspired by a frozen treat that confectioner Fany Gerson of LaNewyorkina introduced to New Yorkers a couple of summers ago. The classic Mexican street snack is a cup of mango ice drizzled with chamoya (a spicy-tart pickled plum-flavored sauce), sprinkled with Tajín (salted chili powder) and garnished with a stick of salt and chili-coated tamarind candy. I’ve always thought it had the makings of an exciting cocktail.
You can find chamoy in some specialty markets or online. Almost all are made with artificial flavors, and some with high fructose corn syrup. But you can make your own by blending apricot spreadable fruit with hot sauce and lime juice.
Tajín is the brand name of a mixture of salt, chili powder, and citrus. It’s easy to replicate with salt, chili powder and fresh lime zest. —Adriana
For the Margarita Mix
- 6 ounces mango juice, chilled
- 2 ounces tequila blanco/silver
- 2 ounces triple sec
- 1 ounce fresh lime juice
For the DIY Tajín
- 2 tablespoons kosher salt
- 2 tablespoons chili powder
- 1/4 teaspoon lime zest
- Chamoy (for coating glass and garnish)
- Tamarind candy sticks, like Betamex or Tamarrico (for garnish)
- In a cocktail shaker combine mango juice, tequila, triple sec and lime juice. Shake to combine well.
- In a small bowl combine Tajín ingredients and then pour on a small plate. Run a lime around the rim of the glass to wet and then press rim into the mixture.
- Drizzle around a tablespoon of chamoy into base of the glass and swirl to coat. Fill glass with shaved or crushed ice, then pour the margarita over ice.
- Drizzle more Chamoy over drink (to taste) and garnish with a tamarind candy stick.
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