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Moisten the rims of your serving glasses with chamoy sauce.
Dip the rims into Tajin or chili-lime seasoning to coat them.
In a blender, combine the frozen diced mango, ice cubes, sugar, and fresh lime juice.
Blend until the mango puree is smooth and creamy, the consistency of mango sorbet.
Carefully spoon a tablespoon of chamoy sauce into the bottom of each prepared glass.
Then, pour the blended mango mixture into the glasses over the chamoy, interlaying chamoy sauce.
After layering the mango mixture and chamoy, top the mangonada with mango (optional).
Sprinkle chili powder on top, adjusting the amount according to your spice preference, and add the tamarind candy straw.
Drizzle additional chamoy sauce on top of the mango mixture (optional).
Serve immediately, enjoy!