Pour 1 tbs chamoy onto a small plate and spread a little. Mix 1 tsp Tajín with 0.25 tsp salt on another plate. Dip the outer rim of a tall glass first into a lime wedge, then into the chamoy, and finally into the Tajín-salt mix so the rim is evenly coated. Set glass aside to allow chamoy to adhere.

Make Mango Purée

Cook quick syrup (if mangoes are underripe)

In a small saucepan over medium heat, combine 2 tbs sugar and 2 tbs water. Stir until sugar dissolves and mixture just begins to simmer, then remove from heat. Let cool 3–5 minutes.

Blend purée

In a blender, combine the 2 cups diced ripe mangoes, cooled sugar syrup (or simply the 2 tbs sugar if mangoes are sweet), and 1 tbs fresh lime juice. Blend on high until completely smooth, about 30–45 seconds. Taste and adjust: add up to 1 more teaspoon sugar or a splash more lime if needed. If mixture is very thick, add 1–2 tbs cold water and pulse to reach a slightly pourable but thick consistency.

Sweeten and chill

Transfer purée to a bowl and chill in refrigerator 10 minutes if not using immediately; cold purée gives a better texture with ice. Reserve 2 tbs purée for drizzling inside the glass if desired.

Chamoy Layer & Assembly

Add chamoy to glass

Drizzle about 2 tbs chamoy inside the prepared rimmed glass, rotating the glass so chamoy streaks run down the sides. Reserve remaining chamoy for topping or for the tamarind stick.

Layer mango and ice

Place 1/2 cup of the ice cubes into the bottom of the glass. Spoon in about 1/3 of the mango purée, then add a small handful (about 1/4 cup) of fresh mango chunks for texture. Add another 1/2 cup of ice and spoon in another 1/3 of the purée. Continue layering until glass is nearly full, finishing with purée on top.

Create chamoy/tajín swirl

Drizzle remaining chamoy over the top of the final purée layer (about 1–2 tbs). Sprinkle 1 tsp Tajín evenly over the surface. Use a spoon or straw to slightly swirl chamoy into the purée for marbling but avoid fully mixing — the contrast of sweet, spicy, and tart should remain distinct.

Garnish & Serve

Finish

Insert the tamarind candy stick or extra chamoy on the rim or into the drink. Garnish with a handful of the reserved fresh mango chunks and a lime wedge on the rim. Optionally, add a final light dusting of Tajín around the top edge.

Serve immediately with a wide straw and a long spoon so drinkers can stir, spoon out mango pieces, and enjoy the layered sweet, spicy, and tangy flavors.