Miss Mojito finally had the chance to test out a recipe for Mango Margaritas. They’re so refreshing, sunny and dare I say easy that I had to report back on the results. Make the most of your summer and whip up a batch this weekend!
Now, the mango is a notoriously difficult fruit to cut. But that’s the beauty of this recipe – you don’t have to dice the mango into neat, even cubes (although here’s a helpful tutorial for when that’s your goal). It’s perfectly acceptable to butcher the fruit as you see fit, since you’ll be pureeing the whole lot in a blender or food processor later.
- 2 very ripe mangos
- Juice of 3 limes
- 10 oz. tequilo blanco
- 4 oz. triple sec
- 8 oz. grapefruit soda (I used the Izzie brand)
Remove as much flesh as possible from the two mangos.
If you’re using a blender: Puree all the ingredients in the blender until you reach a smooth consistency.
If you’re using a food processor: Puree the mango and lime juice together until smooth. Poor into a pitcher and add the tequila, triple sec and soda. Stir well.
Serve over ice in chilled glasses.
Posted by Miss Mojito.
Sounds delic, Miss M. Though I did not fix a batch of margaritas this evening (though I should have fixed a batch of margaritas this evening), your recent mango-ness inspired me to throw together a fresh mango, a jalapeno, basil, and some lime juice — to serve overtop grilled fish and black beans. I think we can all agree to be hot for mangos this summer.