This recipe is a minor variation on the margarita for the summertime. First, puree mangoes with a bit of water and freeze the results in ice trays overnight. Using the “mango ice” instead of regular ice, build your margarita.
Mango Ice Margarita
- 1 1/2 oz of tequila
- 1 oz lime juice
- 1 oz triple sec
- on the mango rocks in a salt-rimmed glass
- no garnish (it distracts from the cool yellow cubes)
Now, recently, I’ve begun doing something to my margaritas that people say has made them even better. I add 1-2 ox of club soda/seltzer water on top and give it a stir. It mellows out the pungent nature of tequila and makes a more refreshing drink anyway, and in this one, it helps break down the mango cubes. You’ll want to let this one sit at the table before your guests start sipping so that the mango can get all sloshy in there. The mango flavor will be subtle, and not overpowering.