Frozen mango margarita
Take the classic margarita and give it a tropical spin, using fresh or frozen mango as the base.
Tools
Ingredients
Serving
2
ripe mango
120 ml
fresh lime juice
180 ml
silver tequila
120 ml
triple sec
50+25 g
superfine sugar
700 g
ice cubes
1,5 tsp
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
Step by step
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, 50 g of 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 25 g of 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.