Tuesday, May 1, 2012

Frozen Mango Margaritas


When we go out for Mexican, I am a creature of habit.  I order a margarita on the rocks, no salt.  I make an exception at one particular Mexican restaurant, where I order a prickly pear margarita.  I have no idea what a prickly pear is, but it makes a darn tasty margarita!

So even though I'm a boring margarita patron at restaurants, I love experimenting with fun new flavors at home.  Blackberry-Thyme is a good one.  Peach is a summer favorite, and cranberry and pomegranate are mainstays during the fall.  But one thing is pretty constant - always on the rocks.  So these mango margaritas were most definitely outside of my comfort zone.  And I liked it!

On our honeymoon, the resort in St. Lucia made the most delicious mango daiquiris.  It was basically just mango puree, rum, and lime juice.  Nothing else.  I definitely enjoyed my fair share.  These margaritas reminded me a bit of those wonderful drinks in paradise.  Mango, lime, and tequila are the stars, with a subtle sweetness from the triple sec and the tiniest bit of sugar.

I used frozen mango to keep the flavor even more pure (and because I had some in the freezer already), but feel free to use fresh and just add a bit more ice.

And if you are looking for more fun margaritas, check out my friend Shawnda's blog.  She is the margarita queen, and not to be sacrilegious, but I'm pretty sure that Cinco de Mayo is her Christmas.  Bottoms up!



Frozen Mango Margaritas
adapted from The Complete Book of Mixed Drinks, via Cook Like a Champion

  • 3 oz silver tequila
  • 1 1/2 - 2 oz triple sec
  • 1 cup crushed ice
  • 1/3 cup freshly squeezed lime juice
  • 2 tsp sugar
  • 2 cups frozen mango chunks
  • spent lime wedges, for rimming the glasses
  • 1 tsp sugar + 1/2 tsp kosher salt for rimming the glasses
Combine all the ingredients through the mango in a blender and blend until smooth.  Check the consistency and add lime juice, more tequila, or ice as needed.

Use a spent lime half to moisten the rims of the glasses.  On a small plate, combine the sugar and salt and dip the glass to coat the rims in the mixture.  Divide the margaritas between the glasses and serve immediately.







20 comments:

Jessica Dasilva said...

These look great! Going to put them on my Cinco de Mayo menu. Thanks for sharing.

Laura | A Healthy JalapeƱo said...

Loving these... they look amazing and super refreshing, perfect for springtime.

Gloria said...

Look delicious!!

Made in Sonoma said...

I also order mango margaritas when I go to a mexican restaurant that offers them. They are so gooood!

Katrina @ Warm Vanilla Sugar said...

This sounds so yummy!! Love it!

Julie @ Table for Two said...

this looks delicious! it's so funny that you posted this today because me and a few bloggers do a series called PW (Pioneer Woman) Wednesday's and this week was carnitas pizza with mango margs! :)

Gourmetdaytoday.com said...

This looks so freaking good! Mangoes are cheap and beautiful right now, so I see this in my future this weekend!

Laura said...

I was saving these to make for Saturday, but now I don't know. I might be taking the boys out in the rain to get some mangoes! Great pictures too, Josie.

Susannah said...

These look soooo good! And I love how little sugar is in them :) Perfect drink for Cinco de Mayo weekend :)

Bridget said...

That's funny that you and Shawnda both posted about these this week, because I also made frozen mango margaritas recently! I usually prefer my margaritas on the rocks too, but for some flavors, it just doesn't seem to work as well. Strawberry is another one that seems better frozen.

Oh, and prickly pears are all over the place where I live! Clearly you need to come visit New Mexico. :)

Joanne said...

I'm going to leave basically the same comment here as I did over at Shawnda's...but SWOON! I'm always tempted by mango margaritas at restaurants...even if they're frozen. Somehow...they really are better that way.

Nicole, RD said...

There is nothing more refreshing that cold mango...or margs! :)

Jen Laceda | Tartine and Apron Strings said...

Dang! wish i could have one now!...preferably by a sunny beach side shack! hehehe

Shawnda said...

It's my Thanksgiving - but close enough :)

Emily Beauchamp said...

THIS IS A DEFINITE THING TO TRY FOR THE HOT WEATHER I'M EXPECTING! ;-)

Kelsey said...

Looks great, Josie. We have plenty of prickly pears here in Phoenix. They are the fruit of the prickly pear cactus. As a kids here, we use the flesh of the fruit to make fruit roll-ups at Girl Scout camp. It kind of has a fruit punch-type taste. Come visit me and I'll show you!

atthepatisserie said...

Josie! Good to be back in the states and catching up on all your posts for the past three months! I missed all the deliciousness while I was away, and that bummed me out, but looking at this mango margarita makes me miss Ghana! We could eat them off the trees there! I guess that means I definitely have to make this one and reminisce :)

Jessica said...

Drinks are so expensive at restaurants that I tend to always order the same thing as well! It's great that you get to experiment at home, though! This looks and sounds delicious!

Anonymous said...

Made these for Cinco de Mayo (along with your enchiladas) and they were AMAZING! My grocery store didn't have frozen mangos alone so I used a combination of mango, pineapple & strawberries. Thank you so much for the great recipe. I will never use store bought margarita mix again!

nicole @ I am a Honey Bee said...

I love mango margaritas! I love to try drinks out of my comfort zone as well. It's fun to try new things, esp drinks

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