Playing with Fire

a spicy mango batida of sorts
2 oz Ancho Reyes Ancho Chile Liqueur
1 oz Mango puree
12 oz Agave syrup (1:1)
34 oz Cream
Shake all ingredients with ice for 15 seconds, strain into chilled coupe. Garnish with a pinch of ancho powder.
I used defrosted Goya unsweetened fruit pulp for the mango puree, but you might need to reduce the syrup if using something with added sugar.