If you, like us, are always searching for ways to cool down over the summer, let us introduce you to the chilliest drink on the block: frozen mango margaritas. This cocktail recipe takes a basic margarita formula (tequila + orange liqueur + lime juice + sugar) and, with the help of a ripe mango and a blender, transforms it into a spectacular summer cocktail.
Look for mangoes with skin that’s just starting to wrinkle, but without any bruising—that’s how you know they’ll be extra-sweet. (And if you need an assist, check out our guide to cutting mangoes.) Can’t find any ripe fruit? Adjust the drink with a bit of extra sugar, or look to the frozen aisle for mango that’s always ready for a good time. We recommend blanco tequila here, but if you want to match the color palette, go for amber-hued reposado tequila for a richer flavor.
Once you’ve tried this recipe for mango margaritas, keep the party rolling with a watermelon variation, or if you’re out of fruit, opt for a classic frozen margarita. And when you’re ready to move on from tequila, may we suggest a few other classic cocktails turned slushies? Try a Frozen Moscow Mule, Negroni Slushy, or an Amaretto Sour Slushy.
Recipe information
Total Time
10 minutes
Yield
2 servings
Ingredients
Preparation
Purée 1½ cups diced peeled ripe mango, 3 oz. blanco tequila, 1 oz. Cointreau or other orange liqueur, 2 oz. fresh lime juice, 3 tablespoons superfine granulated sugar, and 2 cups ice cubes in a blender until smooth. Divide between two tall glasses and garnish with a lime wheel.
Editor’s note: This recipe was first printed in the June 2001 issue of ‘Gourmet.’ Head this way for more of our favorite summer cocktails.
Recipe notes
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