It looks like the monsoon season is early this year. La Niña, they say. So, before the time of the mango ends, I want to enjoy them to the hilt in as many ways as I can. Mango Margarita. Philippine mangoes (or Manila mangoes, as they are known abroad) are incomparable, after all. Or so I’ve been told.
The classic margarita gets a facelift in this cocktail drink with the addition of very ripe and very sweet mangoes. Think of it as Mexico-meets-Southeast Asia in the best possible way.
The obvious question is whether Manila mangoes are essential to this drink. No, of course not. From whatever country your mangoes came, as long as they are ripe and sweet, they can go into mango Margarita.
- 3 ounces tequila
- 1 and 1/2 ounces Triple Sec
- 3 ounces freshly squeezed lime (or lemon) juice
- 4 ounces simple syrup (equal amounts of water and sugar heated together just until the sugar dissolves)
- 1 whole well-chilled ripe mango stoned and diced
- 3 to 4 ice cubes
Just put everything in the blender and process until smooth.
Pour into salted glasses and serve.
For the salt around the rim of the glass, take a small wedge of lime or lemon and run around the rim of the glass to wet it.
Place finely chopped mint leaves and salt in a saucer, and dip the glass rim in the mixture.
For a background on the cocktail drink, see “In Search of the Real Margarita.”
For more margarita recipes, see:
If you landed on this page in search of drinks or food for Cinco de Mayo, see “Cinco de Mayo and Savvy Alcohol Marketing.”