3/4 cup sugar
3/4 cup water
3 mangoes (slice cheeks of mango and all availble sides in finger size pieces)
4 cups ice
6 tablespoons of liquid chamoy
6 tablespoons powdered type chamoy
6 teaspoons of diced fruit with chamoy powder


Boil water with sugar to a syrup. Let it cool.

Clean the mangoes and slice the pulp.

Blend with syrup and ice.

Serve in glasses with liquid chamoy, powder enchilada chamoy and fruit.