If at any point you find that it is too thick to blend, don’t worry about it! Just walk away for a few minutes to allow the mango to defrost, and then come back and try again. Thawing is your friend. When you first blend the margarita together, it will be thick, almost like a sorbet.Taste, and adjust the balance if necessary. Then, add the ice, and blend again until the mixture is smooth and frosty. And sea salt – For the rim of your glass.įind the complete recipe with measurements below.Īdd the frozen mango, lime juice, tequila, and Cointreau to a high-speed blender, and blend until smooth.Ice – It dilutes the margarita and makes it extra-frosty and cold.Cointreau – It adds sweetness and a hint of orange flavor.Tequila – Use whatever silver tequila you like best.Lime juice – A margarita essential! It makes this cocktail zingy and bright.Store bought frozen mango chunks work here too. If that sounds like a hassle, though, don’t worry.
I like to buy these fresh mangoes at the store and peel, dice, and freeze them myself. Frozen mango, of course! I’m obsessed with Champagne or Ataulfo mangoes (pictured above) because they have a really sweet flavor and creamy texture.Here’s what you’ll need to make this frozen mango margarita: Make it for Cinco de Mayo this week, or on any day you’re craving a fun, fresh drink. It’s smooth, bright, and just the right amount of sweet. Once you try it, you’ll never make a mango margarita any other way. Instead of using mango juice or added sweeteners, I blend up frozen mango to create its thick texture and sweet, tangy flavor.
Just toss 5 ingredients into the blender, puree until smooth, and enjoy! Yep, making this frozen mango margarita recipe is as simple as that.Īnother great thing about this recipe? It’s all about the mango. I have made it everday for the past week.It’s finally warming up in Chicago, so we’re cooling off with this mango margarita! To me, it’s the perfect warm weather drink – frosty, refreshing, and blissfully easy to make. One shortcut I took was I bought mango already sliced in the jar in the produce section. This recipe is perfect! I would not change a thing. Lovely colour and slushy texture just the same. I substituted 1/4 cup Mott's Marguerita Mix for the lime juice and sugar required. My first ever note to Epicurious: figures it would be about a drink. We had 8 mangos that got used up within an hour because everyone loved this so much! The ice really thins the otherwise thick mango puree. I made this just as written for a party and it was fabulous. I have also substitued canned mango nectar in a pinch It will not freeze solid due to the alcohol and I have plenty on hand for parties without having to stand over the belnder all night. I've been making this for years - just submitting an idea - I make a buch of batches and pour them into my tupperware cake carrier (upside down!) and keep in the freezer. Be sure to use real Cointreau the splurge is definitely worth it and you'll be able to taste the difference. I used gold tequila instead of white, and used slightly more mango than suggested. Paprika on this website for a perfect year. Made these as a prelude to a Mexican night- used frozen mango with great results. Also, sugar on the rim of the glass instead of salt! And when you’re ready to move on from tequila, may we suggest a few other classic cocktails turned slushies? Try a Frozen Moscow Mule, Negroni Slushy, or an Amaretto Sour Slushy.įrozen mango is an easy substitute, and will save you a lot of time. Once you’ve tried this recipe for mango margaritas, keep the party rolling with a watermelon variation, or if you’re out of fruit, opt for a classic frozen margarita. We recommend blanco tequila here, but if you want to match the color palette, go for amber-hued reposado tequila for a richer flavor.
(And if you need an assist, check out our guide to cutting mangoes.) Can’t find any ripe fruit? Adjust the drink with a bit of extra sugar, or look to the frozen aisle for mango that’s always ready for a good time.
FROZEN STRAWBERRY MANGO MARGARITA RECIPE SKIN
Look for mangoes with skin that’s just starting to wrinkle, but without any bruising-that’s how you know they’ll be extra-sweet. This cocktail recipe takes a basic margarita formula (tequila + orange liqueur + lime juice + sugar) and, with the help of a ripe mango and a blender, transforms it into a spectacular summer cocktail. If you, like us, are always searching for ways to cool down over the summer, let us introduce you to the chilliest drink on the block: frozen mango margaritas.
0 kommentar(er)
