Ingredients
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Key Ingredients
Make It
Step 1
Pour can of PERRIER® Fusions Pineapple & Mango into an ice cube tray; sprinkle with a little chamoy powder and freeze for 2 hours. Mix liquid chamoy with 3/4 cup PERRIER® Water and pour into a separate ice cube tray; freeze for 2 hours.
Step 2
Mix the bottle of PERRIER® Water with tamarind concentrate; refrigerate.
Step 3
Place 5 tamarind candies on each of 4 wooden skewers. In a glass with chili powder on the rim, place four cubes of pineapple mango cubes and a cube of chamoy; fill ¾ of the glass with tamarind water and top with PERRIER® Water. Garnish with the tamarind skewer and the lemon slices.
