Mango Margaritas with Chili & Lime

Since P and I bought a thing of tequila a few weeks back I’ve been on a margarita making kick.  They go well with the 100+ degree days we’ve been having in Sacramento.  Yesterday P was eating some chili covered mangoes while I was considering our dinner options and I had a moment of inspiration.  I grabbed some of the frozen mango we have in our freezer for smoothies and made up these margaritas with a chili-lime salt rimmed glass.

I’m never very good about measuring out what I put in something, but here’s the general idea…

Mango Margaritas with Tajin around the Rim

Juice from 2 meyer lemons

1/2 cup simple syrup (we made ours with honey)

1 1/2 cup frozen mangoes

Tequila

Tajin (or salt) for the glass

In the blender mix the lemon juice, simple syrup (we may have used slightly less than 1/2 cup), and the frozen mangoes.  Make sure the mixture is blended smooth.  While I don’t normally drink blended margaritas it seemed appropriate for this specific drink to use the frozen mangoes and have the whole thing be sort of like an adult smoothie.  I threw in a little more than 2 shots worth of tequila, but you could adjust based on how you’re feeling and blended for another few seconds.

We have Tajin, a chili-lime-salt mix around the house which worked perfectly with these margaritas.  I don’t always like a ton of salt on my margaritas, especially if they are not citrus based, so this mixture gives the drink a little extra kick without being overwhelmingly salty.

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