If you can’t enjoy a perfect mango on its own, what do you do with it? That’s the question.
Here’s a helpful idea: turn imperfect mangoes into something delicious. Hint: read on.
While many food blogs ramp up around the winter holidays, I always think late April and early May are the most exciting recipe time online. Three of my favorite celebrations—Cinco de Mayo, the Kentucky Derby and Mother’s Day—land almost back-to-back. That means so many chances to cook, bake and drink something special.
What should you make? What should you serve? Can dishes be combined? Absolutely yes. I have a ton of ideas coming in the next week, so you might want to celebrate three days in a row.
Simple solution: celebrate three days straight. Done.
First up: the frostiest fresh mango margarita—made with ripe mango, plenty of lime, tequila and a splash of Grand Marnier.
This should be your go-to cocktail or frozen dessert whether it’s a weekend treat or Cinco de Mayo. I recommend trying it as soon as possible; it tastes like summer and is addictively fun.
Mangoes are like peaches—only a few each year reach peak perfection. A great mango makes you wonder why you don’t eat them constantly; a bad one can taste unpleasant and ruin the moment. I bought five mangoes and ended up with about two-and-a-half excellent fruits, which yielded roughly 4 to 5 cups of mango chunks. Worth every bite.
No, they couldn’t be more delicious.
If you can’t find ripe fresh mango, frozen mango chunks work beautifully. I pick them up at Trader Joe’s or Target. Frozen fruit makes the drink extra slushy, so you may want to use a touch less ice.
Optional: a light dusting of chili powder on top adds a lovely contrast. Sometimes I do it, sometimes I don’t.
This whole cup? Pure summer.
The big question: slurp or spoon?
Fresh Mango Margarita Frosty
Yield:
4
20 mins
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Ingredients
- 4 cups fresh mango chunks
- 4 cups ice
- 1/2 cup silver tequila
- 1/2 cup freshly squeezed lime juice
- 1/4 cup Grand Marnier liqueur
- pinch salt
- lime wedges for garnish
- chili powder for sprinkling
- simple syrup, if needed for sweetness
Instructions
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Add all ingredients to a high-powered blender and blend until smooth. Taste and adjust: add more tequila or a few tablespoons of simple syrup if the mango isn’t sweet enough. I usually blend first without syrup, then add if needed.
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Spoon or pour the frosty into glasses and serve with lime wedges. Sprinkle with chili powder if desired.
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To make simple syrup: heat 1/2 cup sugar and 1/2 cup water over medium heat, whisking until the sugar dissolves. Bring to a brief simmer, then remove from heat and let cool to room temperature before using.
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p.s. “slurp” is one of those words that makes me cringe a little.