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Mango Margaritas
From Stop and Smell the Rosemary
1 jar (26 ounces) mangoes plus juice, reserving 3 Tablespoons juice
8 ounces gold tequila (1 cup)
1 can (6 ounces) frozen limeade concentrate
4 ounces Triple Sec or Cointreau (½ cup)
2 ounces Grand Marnier (¼ cup)
Crushed ice
Coarse sugar
Combine mangoes and juice, tequila, limeade, Triple Sec or Cointreau, and Grand Marnier in a blender. Mix well. Pour half of the liquid in a pitcher and set aside. Dip margarita glass edge in reserved mango juice and then sugar. Add crushed ice to liquid in blender. Blend until margaritas are slushy.
Note: As an alternative to using mango juice, sliced limes can be used to wet the rim of the glasses.
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