If it weren’t for the chamoy that would probably be pretty good. Actually, maybe it’s better than chamoy candies - which are easily the most disgusting candy I’ve ever tried, being both intensely salty and also blandly unpleasant in a just sort of generally foul way - because of how comparatively dilute it is. I’ve never had it on something as an actual sauce, only in those disgusting hard candies.

I’d probably try it because the rest of it I know would be good and probably works well together.