Trying to replicate the fantastic taste of a mango on a stick that I had at the Hatch Chile Festival in New Mexico a couple of years ago (here's a photo of what I'm talking about that I found via Google).

The mango was cut into petals and sprinkled with some sort of red powder (chili powder?) that enhanced the flavor of the mango and was absolutely delicious! I've never been so happy, while making such a mess (picture red-stained mango juice dripping off of my chin and spread all over my face).

After doing some experiments at home, none of the chili powders I had quite met that wonderful taste I remembered. So, I did some Googling around and think I may have found what they used: Tajin seasoning. It's a mixture of chili powder, salt, and lime. It also appears I may be able to buy it at my local Wal-Mart.

Does anyone have any experience with this seasoning? It looks like it might be good on other foods as well. Does anyone know if this is the type of seasoning that mango on a stick vendors use?

Thanks for your input.

Here in Thailand, (usually green) mango and pomelo is served with chilli sugar - a mixture of just that - chilli powder or often dried chilli flakes, pinch of salt, white sugar. Make it to your taste.
I love it!

Another possibility from Asia is dried powdered sour plum.
http://en.wikipedia.org/wiki/Li_hing_mui

try squeezing a lime over the mango, then dusting it with your chili powder and salt at home.

If you google chile lime mango you'll see its a popular combo.

What missydarlin said - it was probably chiles/lime/salt, Tajin being a commercial equivalent.

The U.S. version of "chili powder" is not what you're looking for - you just need some sort of crushed, dried hot peppers.

^ yes, you definitely want chile powder (as in powdered dried chiles)
and not chili powder which is a mix of spices.

check the hispanic aisle of the grocery store for inexpensive packets of dried chiles in whole, flake, and powdered form.

Or, since the OP was at the Hatch Chile Festival, I'm sure there was some available there....

Us Indians from Kenya use chile powder, lime and salt on any unripened fruit (like unripened mangoes, apples, passion fruit, etc.).

I've been buying Tajin from my local Mexican grocery store and have even had relatives from the UK take some back with them. If you like it on ripe mangoes, try it on ripe nectarines and peaches.

I actually bought some premix seasoning a few years back labled as 'chile con limon'..... maybe you can try that..... but i think using the fresh lime juice would be better.

Thanks to everyone for their input! You've been very helpful. I also appreciate the reminder about chili powder vs. chile powder - for some reason in this escapade, I wasn't truly considering the difference!

I think you all have made my search for the perfect mix of ingredients much easier! Thank you!