2 oz Ancho Reyes chile liqueur
1 oz Mango puree
1⁄2 oz Agave syrup (1:1)
3⁄4 oz Cream
Instructions

Shake all ingredients with ice for 15 seconds, strain into chilled coupe. Garnish with a pinch of ancho powder.

Notes

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.

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2020
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