Add the frozen mango, mango nectar, ice, and lime juice into a blender. Blend until smooth.
Run a lime wedge around the rim of 4 glasses. Combine the lime zest and the chile lime seasoning on a small plate. Dip the edge of the glasses into the seasonings to garnish the rims.
Add a generous drizzle of chamoy sauce to the bottom of each glass. Pour the frozen mango mixture halfway up the glasses, add another generous drizzle of chamoy, the top off each glass with the remaining frozen mango mixture.
Garnish with one last drizzle of chamoy, some chile lime seasoning, and a tamarind candy straw. Serve immediately.
Notes
Frozen mango: I recommend using frozen mango chunks for the best consistency, but you can also use fresh mangos and freeze the chunks beforehand.
Mango nectar: Mango nectar has a sweeter and more concentrated flavor and can be found in most Hispanic grocery stores or the juice aisle. If you can’t find any near you, mango juice is the best substitute.
Chamoy sauce: Chamoy can be found in most Hispanic grocery stores, in the international foods aisle of your local grocery store, or online. There is no substitute for chamoy.
Chile lime seasoning: Tajín is the most well-known brand of this popular Mexican seasoning blend, but there are also other brands. Simply Organic also makes a version that I really love.