Mango Margarita

Sep 272009

Jay & Mango Margarita

I don’t like frou-frou drinks. Period. If somebody puts an umbrella or a piece of fresh fruit in my alcohol, I usually feel like I’ve gotten the drink ordered by the blonde celebrating her 21st birthday at the end of the bar. (You know the one – they always end up sick in the ladies room.) Margarita’s are the sole exception to my rule. Something about a Margarita makes it easy to pretend that you’ve just been transported to Mexico or an island in the Caribbean.

Last year, we visited Ajijic, Mexico where we had the opportunity to try fresh Mango Margarita’s. Both the mango’s and tequila were locally grown and fresh – Jose Cuervo and Sauza have tequila factories in nearby Guadalajara. I generally prefer my marg’s on the rocks, but we were quite ready to accept the slushy version when we realized that the bartender was cutting up the mango right there in front of us. Can’t get fresher than that!

We’ve tried to duplicate this wonderful concoction at home with good results, even using frozen mango’s when fresh are out of season. This year, we even dumped the old, leaking Margarator and replaced it with a new chrome Hamilton Beach 12 speed blenderthat does a great job with all kinds of frozen drinks and anything else you might do with a blender. Don’t wait for Cinco de Mayo to enjoy this mango margarita recipe.

Frozen Mango Margarita

1 1/4 pounds fresh mangoes
1 cup water
1/2 cup sugar
Kosher or sea salt

1 1/2 cups of ice
4 ounces tequila
2 ounces triple-sec

Chill, peel and pit the mangoes and cut them into large chunks. Place the mango in a blender with the water, sugar, and a pinch of salt. Blend until smooth. Taste and add more sugar or salt, to taste.

Add ice, tequila and triple-sec to the blender and blend until very smooth. Rub the rim of a margarita glass with a lime wedge and dip into salt to lightly coat the rim. Fill glass and enjoy. Makes 4 servings.

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