Margarita de Mango CongeladoSmooth icy margaritas made with mangos, as well as other ripe, fresh fruit, are served in modern upscale restaurants and bars. I especially remember the one sampled at Jose Cuervo's beautiful distillery in Tequila, Mexico. If the mango is ripe and sweet the drinks will be great, so be sure to choose a perfect mango. You can also substitute 1 cup of another fresh fruit, such as hulled strawberries, or raspberries. An equal amount of frozen fruit can be substituted, if quality fresh fruits are not available. Serve before a festive warm-weather meal.Print Recipe
Makes 2 servings
- 1 large ripe mango
- 1 cup cracked ice see Note
- 3 tablespoons gold or silver tequila
- 2 tablespoons Simple Syrup
- 1 ½ tablespoons orange-flavored liqueur such as Cointreau or Triple Sec
- 1 tablespoon fresh lime juice
- To prepare the mango, with a sharp thin-bladed knife, cut each half of the mango away from the flat seed, cutting as close as possible to the seed.
- Lay ½ of the mango on a flat surface, skin side down, and cut cross-hatches on the fruit side (separating the flesh into cubes), without piercing through the skin.
- Bend the skin inside out and cut the pieces of fruit away from the peel.
- Repeat with the other half of the mango.
- Put the mango and the remaining ingredients in a blender and blend until very smooth.
- Taste for sweetness.
- Add more simple syrup, if needed.
- Divide the margaritas between 2 glasses and serve.
- Note: To crack ice cubes, put them in a heavy plastic bag, remove air from the bag, seal it, then put the bag on a cutting board.
- With a hammer or heavy rolling pin, gently break cubes into chips.