Imagine Tequila Sunrise without orange juice but with pureed sweet ripe mangoes instead. The resulting mixed drink is thicker, richer, sweeter and, quite frankly, mesmerizing. If you like sweet and fruity mixed cocktails, you’ll enjoy Silom sunrise. I found the recipe in a Thai cookbook and wondered why it was called Silom Sunrise. I am aware that Silom is the name of a street in Bangkok and I wondered if it is also the name of the establishment where the cocktail drink originated. I couldn’t find any reference to a bar or restaurant called Silom so I’m guessing that Silom sunrise was coined to immortalize the colors of a tropical sunrise.
The word silom itself means windmill. Some trivia from Asia Web Direct: “Who would have thought that an empty, swamp-like field with a tall ‘silom’ (windmill) stuck in the middle would somehow become Bangkok’s equivalent to New York’s Wall Street? Today, Silom (by day anyway) is undoubtedly one of the city’s most important financial districts with many bank headquarters, financial institutions and office buildings. Fine hotels, smaller type malls and great restaurants abound in the area too – and then of course there’s the infamous nightlife scene of Patpong.”
Adapted from Complete Thai Cooking (Octopus Publishing Group Ltd., 2006).
Makes 4 glasses.
Ingredients:
2 ripe mangoes
1/2 c. of tequila
1/4 c. of Triple Sec
1/8 c. of grenadine
1/4 c. of lime juice
4 tbsps. of sugar
about 8 ice cubes or 1-1/2 c. of crushed ice
Slice the mangoes and discard the stones. Scoop out the flesh and place in the blender. Pour in the liquid ingredients and add the ice. Process until smooth. Pour into glasses and serve.
Easy, eh? And really, really good. Because Silom sunrise, as served, is quite sweet, you’ll hardly taste the alcohol. You might drink one glass after the other thinking it’s just a moderately spiked smoothie but beware! So, drink moderately. 
Thanks for sharing this, Connie. I’ll definitely try this. Yeah, I’d rather get wasted at home! Haha!
Hahahaha exactly!
I saw this recipe then thought, oh, I could do this… then I realized as I broke the ingredients down in my head to portion it for one drink, I did! It’s exactly the recipe I came up for a Frozen Mango Margarita last weekend for a friend’s housewarming party. Since I did them here in New York, the mangoes avaiable are somewhat smaller (and not as tasty, but close enough now that they’re importing better ones) so might I suggest the proportion I measured out since all the mangoes varied so much in size, which is 1 cup of mango flesh to 2 cups ice, while all the other ingredients remain the same. Additionally, you can leave out the grenadine and sugar but use 1/4 c of agave nectar, which adds a really complimentary sweetness to the tequila. Love your site!