PREP: This is optional, but if you want that pretty rim, pour Chamoy into a rimmed plate. Then pour the Tajin seasoning into another plate. Dip the rim of your glass into the Chamoy then in the Tajin until the rim is coated completely.

BLEND: Add the frozen mangos, 12 ounces of mango nectar, lime juice, sugar, and ice into the blender. The amount of sugar you use will depend on how sweet your mangos are! I usually use about 2 tablespoons. Blend until the mango mixture resembles a soft sorbet. If the mixture gives you trouble, add the remaining 2 ounces of mango nectar and continue blending.

DECORATE AND SERVE: Pour a bit more chamoy into the bottom and around the inside of the glass. Add enough mango puree to reach about halfway up the cup, add more Chamoy then load up the cup with more mango puree. Top with straws, mango slices/chunks, more tajin, chamoy, and a tamarind candy! Serve immediately.