Instructions

1. Peel 4 pounds ripe mangos, preferably with a Y-shaped peeler. Pit and cut the mangoes into small (1/4-inch) dice (about 9 cups). Place in a large bowl.
2. Add 1/4 plus 2 tablespoons granulated sugar and gently mix until combined. Let sit for 10 minutes for the sugar to begin to dissolve. Stir again, then let sit for at least 5 and up to 50 minutes more. Meanwhile, juice 3 medium limes until you have 1/4 cup. Place 3 tablespoons chamoy sauce on a small flat plate. Place 2 tablespoons Tajín Clásico on a second small flat plate.
3. Reserve 3/4 cup of the mango for assembling. Place half of the remaining mango, half of the lime juice, and 2 1/2 cups ice in a blender. Blend on low speed for 20 seconds, then gradually increase the speed to medium and blend for 20 seconds. Increase the speed to high and blend until the texture of a thick smoothie, about 20 seconds more. Pour into a pitcher and repeat blending the remaining mango, lime juice, and ice together. Stir the mangonada in the pitcher to blend the batches together.
4. Rim 6 (12-ounce) glasses one at a time: Invert the glass into the chamoy, turning it as needed, to coat the rim. Turn it on its side and coat the top inch or so of the outside of the glass in the chamoy. Repeat inverting the glass and rimming it with the Tajín, using a small spoon to dust some of the Tajín onto the chamoy as needed. Drizzle some of the chamoy into each glass, letting it run down the sides.
5. Fill the glasses halfway with the mangonada. Top each with 1 tablespoon reserved mango. Fill the glasses up with the remaining mangonada. Garnish with the remaining reserved mango and Tajín, and serve with a regular straw or tamarind chile candy stick (cut or bite the ends off the candy stick first to use as a straw).