If you have dried mango powder, combine 1 tablespoon mango powder with 1 tablespoon fine sugar in a small shallow dish and mix until uniform. If using finely grated dried mango, pulse in a food processor with sugar until powdery and evenly combined.

Rub the lime wedge around the outer rim of a chilled coupe or rocks glass (your choice). Dip the moistened rim into the mango sugar mixture, twisting to coat evenly. Set the glass aside.

Make Strawberry Cocktail

Prepare fresh strawberry purée if not using pre-made: Hull and roughly chop 2–3 medium strawberries and puree in a blender or food processor until smooth. Strain through a fine-mesh sieve if you want a silkier texture (optional). Measure 2 oz purée.

Add 2 oz Camarena Blanco tequila, 0.75 oz triple sec, 2 oz fresh strawberry purée, 1 oz house sour mix, 0.5 oz fresh lime juice, and 0.5 oz simple syrup into a cocktail shaker.

Fill the shaker with ice (about 1 cup) and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and slightly frosted.

Double-strain the cocktail into the prepared glass (to remove ice shards and any large strawberry bits). If you prefer it on the rocks, fill the rimmed glass with fresh ice and pour the cocktail over the ice.

Garnish with a strawberry slice on the rim and an optional lime wedge on the glass. Serve immediately.