Mango Cart Recipe

Prepare mangoes

Peel and dice 2 large ripe mangoes. Reserve about 1 cup of diced mango for garnish and set aside.

In a blender, add the remaining diced mango, 3 tablespoons granulated sugar, 1 tablespoon fresh lime juice, a pinch of salt, and 1 cup cold water.

Blend on high until completely smooth, about 30–45 seconds. Taste and adjust sweetness or lime — add up to 1 tablespoon more sugar or up to 1 tablespoon more lime juice if needed.

If you prefer a thinner, more drink-like consistency (mango agua fresca style), strain the puree through a fine-mesh sieve into a bowl to remove fibers. Press with a spoon to extract as much liquid as possible. If you prefer thick (spoonable) texture, skip straining.

Chill the mango base in the refrigerator for at least 15 minutes or use immediately over ice.

Whisk together 1 tablespoon lime juice, 1 teaspoon Tajín seasoning, and 1 teaspoon honey or agave until smooth. Taste and adjust — add more Tajín for heat or more honey for sweetness.

Set aside. This will be drizzled over each serving just before serving.

Fill 4 serving cups or bowls with about 1 cup crushed or shaved ice each.

Spoon or pour the chilled mango base evenly over the ice, about 1/2 cup per serving for a concentrated scoop-style treat or up to 3/4 cup for a more generous portion.

Top each serving with roughly 1/4 cup reserved chopped fresh mango.

Drizzle a little of the Spicy Tajín mixture (about 1/4 teaspoon) over each cup, if using. Sprinkle optional chile powder or extra Tajín to taste.

Garnish with lime wedges and serve immediately with spoons and straws.