In small saucepan over medium-high heat, bring guava paste, ½ cup water, Adobo, hot pepper flakes and Sazonador Total to boil. Boil, stirring occasionally until paste becomes thick glaze, about 8 minutes. Transfer glaze to bowl to cool. (Note: Guava glaze can be made up to 1 week in advance; keep covered in refrigerator).
In medium bowl, mix together shrimp and garlic; season with Adobo. Thread shrimp onto 4 skewers. Thread mango slices onto 4 skewers. (Note: Pre-soak wooden skewers in water 30 minutes before grilling to prevent burning.)
Heat grill to medium-high heat. Brush one side of skewers with reserved guava glaze. Place skewers (glazed side-down) on greased grill grates. Brush top side of skewers with glaze. Cook, brushing with glaze and turning occasionally, until shrimp are pink and opaque, and mango is charred and tender, about 5 minutes. Transfer skewers to platter; sprinkle with cilantro.
If your shrimp spin around on the skewer when you try to flip them on the grill, the result could be unevenly-cooked crustacean and unnecessary frustration. Next time, make sure the shrimp stay put by using two skewers: Simply thread the shrimp with the first skewer and align a second alongside to form two parallel lines. Then, grill with ease.