Mangos are curious cocktail ingredients. Much like bananas — in those banana daquiris you may have enjoyed — mangoes give you a drink with “body.” You are quite, quite aware of this texture as you drink and swallow. There is substance to this sweetness.
Because of its substance, you’ll find this drink to be quite filling. Pair it with some chips and salsa, and, well, you won’t need the tacos.
To change the flavor here, you can adjust the relative proportions of the citrus juices. And, while I have yet to do it, you could enjoy grapefruit juice here, too. You’ll want to taste test here and make a final adjustment with simple syrup to achieve the desired sweetness you desire. You know me from this blog. I like my drinks sweet and powerful. So, you can always increase the tequila, too.
Oh, the tequila. You want simple silver tequila here, not some brown and smoky flavored one. Otherwise, you’ll find the tequila overpowering the fruit.
Frozen Citrus and Mango Margarita
Yield: 2-3 cocktails
For the beverage:
1 cup diced mango [about 1 ripe mango, skinned and cut]
1 cup of citrus juice [equal parts orange, lemon, and lime]
3 ounces silver tequila [more if you wish]
2 ounces orange liqueur [ideally Mandarin Napoleon, NOT Triple Sec]
2 ounces simple syrup
1-2 cups of ice
For the drink rim:
1 tablespoon salt
1 tablespoon chili powder [you choose the chili strength you prefer]
Lime or lemon wedge
Put the mango, citrus juice, tequila, orange liqueur, and simple syrup in a blender and grind until smooth. Then add the ice to achieve the density of frozen beverage you desire.
For the rim, put the chili powder and salt on a small plate and mix with a spoon or fork. Rim each of your glasses with lemon or lime juice, then plunge the glass upside down into the chili-salt mixture.
Fill the glass with the margarita mix and imbibe.
Source: Brian O’Rourke
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/3.5 for 1/30th second at ISO‑160