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Shaved ice doused in fresh fruit syrups and topped with fruit, chamoy, or chile is Mexico's coolest street treat. This fresh, family-friendly refreshment is a low-calorie way to beat the heat.
Peel and dice the mango; slice the strawberries. Set aside half the fruit for topping the raspados and reserve the rest for making syrup.
In a small saucepan, combine the reserved mango and strawberries with 2 tbsp sugar and 2 tbsp fresh lime juice. Simmer on medium-low heat for about 8 minutes, stirring occasionally, until fruit softens and releases juices. Remove from heat and let cool.
Puree the cooked fruit mixture using a blender until smooth. Pour through a fine mesh strainer to remove pulp if a smoother syrup is desired.
Spoon 1/4 of the crushed ice into each serving glass. Drizzle a generous amount of the fresh fruit syrup over the ice to allow it to soak through.
Top with the reserved diced fruit, drizzle with chamoy sauce, and sprinkle with chili powder just before serving.
