Mangonada

Ingredients:

• 3 very ripe mangoes, peeled and diced
• 2 tablespoons of sugar
• Juice of 2 limes (about 1/4 cup juice)
• 2 tbsp chamoy sauce + extra for serving
• 2 tbsp tahini seasoning + extra for serving
• 2 tamarind candy tubes, for serving

Preparation:

1. Arrange 2.5 cups of mango cubes in a single layer on a parchment-lined baking sheet, cover loosely with plastic wrap, and freeze until firm, at least 4 hours and up to 12 hours. Meanwhile, place the remaining mango in an airtight container and refrigerate.
2. Transfer the frozen mango to a food processor. Add the sugar, lime juice, and 1/2 cup hot water. Blend until smooth, stopping to stir with a wooden spoon. If necessary, add up to 1/4 cup more hot water until the consistency resembles softened sorbet (if a few small chunks of mango remain, that's okay).
3. Pour the chamoy into a small bowl and pour the tahini into another bowl. Dip the rim of a 360 ml glass in the chamoy, then dip it in the tahini to coat; repeat with the other glass. Divide one-third of the remaining mango pieces among the glasses. Sprinkle each serving with a generous pinch of tahini. Pour the chamoy into a small bag, snip off a corner, and drizzle the sauce over the insides of the glasses.
4. Add to glasses in the following order: a large spoonful of mango sorbet, half the remaining mango pieces, a large pinch of tahini, the remaining sorbet, the remaining mango pieces, another large pinch of tahini, and a drizzle of chamoi. Serve with a tamarind straw.