Broke Bank Vegan
Cut up a fresh mango to serve on the top of your mangonadas.
Blend frozen mangoes, lime juice, cane sugar, and water.
Rim your glasses in chamoy and chile-lime seasoning.
Drizzle chamoy in the bottom and around the sides of your cup.
Layer in the mango sorbet mixture followed by more chamoy.
Top with fresh mangoes, chile-lime salt, and chamoy.
Don't forget a tamarind candy straw (tarugo).
Visit Broke Bank Vegan