Wash and cut the mango into cubes.

Rinse the pickled pork skin under running water and chop into small pieces (in Mexico, they are usually sold in long strips).

Note: You can also add diced cucumber and jicama if you like. In my home, my husband doesn't eat cucumber and my daughter doesn't eat jicama, so we leave them out.

In a plate or bowl, layer the tortilla chips, then add mango, pickled pork skin, chili candy pieces, peanuts, juice of 1 lime, hot sauce, and finish with Clamato.

You can prepare everything in one large bowl or divide into individual portions.