Mango margarita2/18/2023 ![]() ![]() Or, just keep the leftover mix in the fridge and happily sip away knowing that your refill is waiting for you. ![]() This recipe makes enough frozen Margarita goodness for two, so split the drink between two giant Margarita glasses (preferably the ones with glass cactus stems). The tangy seasoning gives the cocktail a savory depth, soft heat and flavors akin to one of the best Mexican street snacks: mangonada, a mango popsicle dusted with Tajín, chamoy and fresh lime juice. STEP 2 Garnish with a slice of fresh mango or a sprig of fresh basil. Blend until smooth then pour into a margarita glass or large coupe. When garnishing the cocktail, use Tajín Clásico, a chile-lime salt, to rim the cocktail glass instead of the traditional sea salt. slice of fresh mango or sprig of basil Method STEP 1 Put all of the ingredients (except the garnish) in a blender suitable for crushing ice. We recommend using a piquant blanco tequila like Cimarrón, which has a horchata-esque flavor that pairs perfectly with the sunshine-colored fruit. Then mix the mango juice, alcohol and lime juice together as called for in the mango margarita pitcher recipe. Get them when they’re in season from February (the perfect time to escape the cold with a vacation-ready frozen cocktail) to early August (when you’ll need something frosty to cool you down). However, to serve this frozen margarita on the rocks, simply omit the ice and use mango juice in place of the fruit. We especially like bright yellow Champagne mangos (aka Ataúlfo mangos, baby mangos or honey mangos), which are extra creamy and as sweet as honey. While you can use frozen mango chunks (be sure to scale back on the ice if you do), this cocktail is best when made with fresh fruit, which will take it from good to spectacular. Blended with fresh lime juice, agave and mango, this Mango Margarita is custardy, golden-hued and vibrantly delicious. This tropical libation is the ultimate fruit-flavored Margarita. ![]()
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