Cocktail Hour: Frozen Mango Margaritas
Today we all have the day off work. Thursday is Cinco de Mayo, the perfect excuse to stuff our faces with tortilla chips, spiked guacamole and more homemade chicken fajitas than you can shake a stick at. So, obviously today is the best day to perfect your frozen margarita game. All you need is a few handfuls of frozen mango, limes, triple sec, ice, and most importantly tequila. Oh, and perhaps some chilli salt to rim your fancy margarita glasses. (N.B. I use the sugar syrup I have made up for cocktails to make my rims stick!)
I’m not sure that I should be admitting this what with my British passport and all, but I actually drink as much (if not more) tequila at home as I do gin. When I come home at the end of a long day at work, as long as I have a couple of limes in the fridge I want a margarita more than I want anything made with gin. Perhaps we should chalk it up to the influence of the American visa and several California entry stamps my passport also boasts?
At home I’m more into making classic margaritas: tequila, triple sec and fresh lime. I usually reserve the fruitier, frozen concoctions for when I go out (I’m looking at you giant margarita bar on West 3rd Street in Santa Monica), but after checking out some of the Cinco de Mayo offerings on some of my favourite blogs this year, I realised how easy it would be to make my own at home in a blender using frozen fruit pieces.
This recipe makes two frozen margaritas. Make them in batches if you have a regular sized blender like me, our double up if you’re serving more people, and your blender can take it. If you’re just serving one, it is easier to freeze the leftovers in a plastic bag (the alcohol will stop it freezing solid, just bash the bag with a rolling pin to re-slush before serving), rather than ending up with odd pieces of lime in the fridge.
- Juice of 2 1/2 Limes
- 75ml (5 tbsp) Silver Tequila
- 40ml (2 1/2 tbsp) Triple Sec
- 250g (9 oz) Frozen Mango Pieces
- 3-4 Handfuls Ice
- Chilli Salt and Sugar Syrup (optional)
If you want to rim your glasses, dip the glasses in sugar syrup (you can either buy this in bottles, or make it by boiling equal parts of sugar and water until all of the sugar has dissolved – it is also great in a Short Southside Fizz), then in chilli salt. You can use regular fine sea salt if you’d like instead, sugar, or a mixture of both.
Add the lime juice, tequila, triple sec and mango pieces to a blender. When you halve the limes to juice them, if you like slice a lime wheel to garnish each glass from the middles. Blend everything together until smooth, and add the ice. Blend again until you have a slush. Taste to see if you would like to add any more lime, and divide between two glasses. Serve immediately.
What have you got planned for the extra day? I’m actually off until Thursday, but I pretty much plan to stay home (aside from a grocery run) to work on some upcoming recipes. Oh, and drink more margaritas and eat more Mexican food (like I need an excuse to eat my body weight in avocado), obviously!