Prepare the boba pearls. In a saucepan, cook the boba following the instructions on the packaging. If the packaging says the boba is not instant boba, heat the water on high heat to a boil. Pour the boba in and mix until the boba floats to the top. Reduce to medium heat and simmer with the lid on for 25 min. stirring occasionally. Then turn off the heat and let the boba sit in the sauce pan for 25 min and then drain stir occasionally.
Steep the boba in the brown sugar boba bath. In a heat-proof bowl, mix 1/4 cup hot water (around 190F), 1/4 cup dark brown sugar and 1/4 cup granulated sugar and carefully steep in cooked boba for 25 min. This will allow the sugar to seep through the boba.
Make the limeade. In a cup or mixing bowl, mix together the lime juice, sugar, water and sliced mint leaves. Take a muddler or spoon and press the mint leaves to release the juices.
Blend the mangos and limeade. In a blender, pour in the frozen mango, sift the lime juice mixture. This is optional you can pour the entire lime juice mixture in, if you don't mind having the mint leaves to change the color of the drink. Blend the mango and lime juice together until pureed.
Serve. Coat the chamoy along the interior of the cup, take a lime and run it along the rim of the glass then dip the rim with tajin poured out onto a plate, pour in the boba, pour in the mango limeade, and top with a dash of chamoy and tajin! Enjoy!