Use fresh mango to create this spicy-sweet libation.
6-24 hours in advance: Peel and dice the mangos into 1 1/2-2" chunks. Pack the mango chunks into a freezer bag and freeze them until solid.
Pour the Tajín onto a salad plate, then rim the margarita glasses by running the lime wedge against the rim of goblet to wet the glass.
Dip the into the Tajín to coat it. Repeat this step with the other goblet, then set both of the glasses aside to dry. Save the wedge of lime.
Add the ice, frozen mango chunks, triple sec, tequila, sugar, and water to your blender. Squeeze in the rest of the juice from the wedge of lime.
Blend the mixture together until very smooth, scraping the blender's carafe once or twice during mixing.
Spoon a 1/4 cup of chamoy into each of the goblets in a decorative swirl.
Divide the mango margarita between the glasses and garnish each with a tamarind-chile straw.
Serve and enjoy responsibly.
Omit the triple sec and tequila and use 3/4 cup of mango or lime juice instead.
One package of frozen fruit pulp may be use instead of frozen fresh fruit.