Flavored Pulque (Curado de Mango)

First, prepare the piloncillo syrup. Combine the piloncillo, water, and Mexican cinnamon stick in a small saucepan.

Heat over medium-low heat, stirring occasionally, until the piloncillo is completely dissolved and the mixture forms a light syrup. Remove from heat and let it cool completely, then remove the Mexican cinnamon stick.

While the syrup cools, prepare the Mango Ataulfo. Peel the Mango Ataulfo and remove the pit, then chop the flesh into chunks.