Mangonada
- 3 cups frozen mango chunks
- 1½ tablespoons Red Belly Honey
- 1 lime, halved
- 2 teaspoons Tajín Clásico Seasoning
- 1 fresh mango, peeled and diced
- 5 tablespoons chamoy sauce
Thaw frozen mango 15 minutes. Puree with honey and juice of ½ lime until creamy and smooth, adding a small amount of water if necessary to facilitate blending. Rub remaining lime half around rim of 2 rocks glasses. Spread Tajín on small plate; dip rim of glasses to coat. Split about a third of the puree between the 2 glasses, top each with a layer of diced mango and chamoy. Repeat until glasses are full. Makes 2 servings.
Photography by Matt Armendariz
Food styling by Adam Pearson
Prop styling by Amy Paliwoda

Original Red Belly Honey
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