When thinking about this week’s Friday Cocktail I was so sick of the rain that all I wanted to do was have a nice cup of tea and wait it out. Then, by some miracle, sunshine! What better way to celebrate than a bright and sunny mango margarita? I can think of none.
I’d recently found some mangoes on sale for $10 for 10 and I couldn’t pass it up. Fresh mango is delicious, but whenever I have a surplus I dice some for the freezer, as it’s a great addition to smoothies, or eaten on their own. This time I decided to puree some for popsicles or sorbet, but then had a better idea- margaritas! Not the slushy, super sweet variety, but fresh-tasting and fruit forward. I used my go-to margarita recipe and adapted it for the mango version. The mango puree works really well, as you don’t have to dice and muddle some mango every time you want to make a drink, and it doesn’t get caught in the strainer.
Depending on the ripeness of your mangoes (the riper the better!) you may need to add bit more agave or mango puree for the flavor to really come through. One large mango should be plenty for a few drinks when you add a little water to help things move in the blender. Although, if you wind up with extra mango puree you can put it in an ice cube tray (silicon would work best) for smoothies, which is definitely an added bonus.
• 1.5 oz silver tequila (I generally like reposado tequila for a margarita, but the silver works better with the mango here)
• 1-1.5 oz lime juice
• 2-3 oz mango puree
• agave to taste
1. Add ingredients to a large shaker with lots of ice.
2. Shake vigorously and strain into a glass. It’s best not to use too fine of as strainer so you get as much mango as possible in the drink.
If you want to make these into frozen margaritas it would be super easy. You could freeze the mango puree, and add a bit extra for each cocktail, then the rest of the ingredients. You could of course just add some ice, but it would dilute the flavors, which would be a shame.