Fill the shaker with ice and shake until well-chilled. Mexican Recipes Tequila Mango Margarita Recipe A tropical-inspired mango margarita recipe made with blanco tequila, mango puree, fresh lime juice, triple sec, and a dash of simple syrup. Add the tequila, mango juice, and lime juice. Muddle the jalapeño slices in the bottom of a cocktail shaker.
Take the mango syrup and orange syrup and pour them into the glass. Rub the rim of the chilled glass with lime and roll it in the chili-salt mixture. Once done shaking, strain the mixture into a glass filled with ice cubes. Cointreau Fresh lime juice Fresh lemon juice Frozen mango Agave syrup or simple syrup Ice Frozen mango vs fresh mango The advantage to using frozen mango in a mango margarita is: it shortcuts chopping the mango It takes a little time to cut a mango, so it’s more convenient to grab a bag of frozen diced chunks.
Shake for about 30 seconds to ensure that all ingredients are combined nicely. Ingredients 1 1/2 ounces tequila 1 ounce mango liqueur 1/2 ounce lime juice Steps to Make It Gather the ingredients. The following is our inspired version with a fruity, spicy twist! Chili Lime Mango MargaritasĪ couple of weeks ago, I had one of those days where I’d been in the kitchen for one too many hours and didn’t feel like cooking. Pour the crushed mixture into a cocktail shaker with ice cubes. Ingredients 50ml tequila 25 ml triple sec 25ml lime juice 25ml mango juice (preferably fresh) made from mango Ice Optional: Salt and salt & chilli for. It’s thought that he created it for a customer who was allergic to all hard alcohol except tequila, but wanted something more than just a shot.īased on the popularity and spread of this delicious cocktail, we’d say the creation of the margarita was a major success! You can read about other theories on the origin here. Method Combine liquid ingredients in a cocktail shaker and shake vigorously with ice to chill. There are several theories of where the margarita first originated and we’re not sure which one is true! But the most popular is that it was created in 1938 by Carlos ‘Danny’ Herrera at his restaurant in Tijuana, Mexico.
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