Mango Margarita
Take the classic blended margarita and give it a tropical spin, using fresh or frozen mango as the base. It’s a perfect quantity for entertaining a small group.
Prep Time 10 mins
Blending time 1 min
Servings 6 servings
Calories 233 kcal
- 2 large Ripe mango
- 1/2 cup Fresh lime juice
- 3/4 cup Silver tequila
- 1/2 cup Triple sec
- 1/4 cup Superfine sugar
- 3 1/2 cup Ice cubes
Garnish
- 2 tbsp Superfine sugar
- 1 1/2 tbsp Fine sea salt
- 1 tsp Chili powder
- 1/2 tsp Ground cumin
- 1/2 tsp Ground cayenne pepper
- 1 tsp Lime zest
- 1 Lime cut into 6 wedges
Slice the mango cheeks from the seed and use a spoon to scoop the meat of the mango into the blender.
Trim the remaining skin from around the mango seeds, slice as much mango meat off the seeds as possible, and add the mango the blender.
Add the lime juice, tequila, triple sec, sugar, and ice.
Blend on speed 3 until thick and slushy, with no ice chips remaining, about 15 seconds.
To Garnish
Have ready 6 margarita glasses or goblets.
In a small wide shallow bowl or plate, combine the sugar, salt, dry spices, and lime zest.
Moisten the rim of each glass with a lime wedge, dip the rim in the sweet and savory mixture, turning the glass back and forth until the rim is evenly coated. Repeat to coat each rim.
Pour the margarita into each prepared glass. Garnish with a lime wedge. Serve immediately.