SWEET SALTY SOUR

If you ever find yourself in the markets of Mexico or any Mexican American neighborhood during the summer, you’ll be sure to see fruit vendors dishing up iconic cups of sweet fruit covered in lime juice and chiles, which is a classic way to prepare fruit in Mexico. Mangonadas — sorbet-like frozen treats that combine sweet ripe mango, salty Tajín and a sour sauce known as chamoy — are emblematic of that culinary experience. This refreshing frozen treat is the perfect representation of how Mexicans enjoy their fruit during the summer.

1 Using a Y peeler, peel the mango holding it upside down starting at the base and peeling toward the top. Create a flat surface at the base of the mango by peeling across the bottom until it is able to stand up once placed on a flat surface.

2 With the mango standing up and the narrow part facing you, slice each side or “cheek” off . Do this by locating the middle point at the very top of the pit and then going to the left about ¼ inch and slicing down; if you hit seed, just start all over again and curve your blade away from it. Repeat on the opposite cheek.

3 Once the cheeks are cut off , take the mango and cut around the pit. There should be about ¼ inch of flesh surrounding the edges of the pit. Gently glide your knife around the edge; you should be able to distinguish between flesh and pit.

4 Place the mango cheeks flat-side down, and with the side of your knife facing the cutting board, slice them in half. Repeat with all mango cheeks.

5 Slice longways into ¼-inch slices, and then rotate the mango to do the same, which will create ¼-inch squares. Repeat for the long strips that you cut off the edges of the mango.

■ 4 pounds ripe mangos, preferably Ataulfo or “Champagne”

■ ¼ cup plus 2 tablespoons granulated sugar

■ 3 tablespoons chamoy (Mexican pickled fruit sauce), plus more for drizzling

■ 2 tablespoons Tajín Clásico, plus more for sprinkling

■ 6 straws or tamarind-chile candy sticks

Peel, pit and cut the mangoes into small (¼-inch) dice (about 9 cups) — see “How to prepare the mango.” Place in a large bowl.

Add 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 limes until you have ¼ cup. Place chamoy sauce on a small flat plate. Place Tajín Clásico on a second small flat plate.

Reserve ¾ cup of the mango for assembling. Place half of the remaining mango, half of the lime juice and 2 ½ 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.

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.

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).

Recipe notes: If you don’t have fresh mango, you can use 2 pounds thawed frozen mango chunks. Cut into small dice before adding the sugar.