Mango Margarita

National Margarita Day is Sunday! Aside from wondering who conjures up these days and how they become real, I’m thinking Margarita Day is a good reason to make a margarita.

Real margarita drinkers all seem to have their favorite combos and recipes, and there is no way just one will make everyone happy. So, let’s make mango margaritas. When have you ever heard about a restaurant or bar serving a mango margarita and not at least thought yum? 

In our house we have always gone bananas (sorry) over fresh mangoes. If you have been passing them up at the store, give them a try: their pineapple-y, musky-sweet taste with sort of an avocado texture is addicting. You can make a big thing of cutting them up, or you can do what we do, which is to cut off the ends, then use a paring knife to peel off the skin, then slice from top to bottom around the core. Those slices get chopped up, and the lucky bystander gets to chew on the core before tossing it.

But back to Margarita Day. Margarita + mango = perfection on a crisp and sunny Sunday afternoon, which is what is projected for our future. Enjoy!

Margarita + mango = perfection. (Photo: Andria Dilling)

Mango Margarita

Kosher salt or Tajín Classico (optional)
Lime wedge
1 mango, chopped (or 1 cup frozen)
1 ounce tequila blanco
½ ounce Cointreau
2 tablespoons freshly squeezed lime juice

Pour some salt or Tajín onto a small plate. Rub the rim of a glass with a lime wedge, then dip it into the salt or Tajín.

Place the mango, tequila, Cointreau, and lime juice in a blender and puree. Adjust for your taste and for consistency with tequila, Cointreau, and/or water. Fill a shaker with ice, give it a shake, then add the margarita and shake a few more times. Serve the margarita over ice. Makes 1.