Ingredients
¼ cup plus 2 teaspoons Tajín Clásico Seasoning, divided
Lime wedges for garnishing
8 ounces blanco or reposado tequila
8 ounces water, plus extra as needed
¾ cup frozen limeade concentrate
12 ounces (3 cups) frozen mango chunks
8 ounces (2 cups) ice cubes
Directions
1
Spread ¼ cup Tajín into even layer on small saucer. Moisten about ½ inch of 4 chilled rocks glass rims by running lime wedge around outer edge; dry any excess juice with paper towel. Roll moistened rims in Tajín to coat. Remove any excess Tajín that falls into glasses; set aside.
2
Add 8 ounces blanco or reposado tequila, 8 ounces water, ¾ cup frozen limeade concentrate, 12 ounces frozen mango chunks, 8 ounces ice cubes, and remaining 2 teaspoons Tajín to blender (in that order) and process until smooth, about 1 minute. Adjust consistency with extra water as needed. Pour into prepared rocks glasses. Garnish with lime wedges and serve.