Combine the piloncillo and water in a small saucepan over medium heat. Stir constantly until the piloncillo is completely dissolved and a light syrup forms. Remove from heat and let the piloncillo syrup cool completely.
2
Peel and dice the Ataulfo mangoes, ensuring to remove all the flesh from the pit. You should have approximately 1000 grams of mango flesh.
3
In a blender, combine the diced Ataulfo mangoes, the cooled piloncillo syrup, fresh lime juice, chile de árbol powder, and fine sea salt. Blend until the mixture is completely smooth and creamy, with no mango chunks remaining.
