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
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.