Happy Cinco de Mayo!
Cinco de Mayo (“Fifth of May”) is a day for celebrating Mexican heritage. For those of us who are not Mexican, it’s still a great excuse to whip up some margaritas and break out the chips and salsa. We happen to be in the middle of mango season right now so why not celebrate with some mango margaritas? They are simple to make and quite delicious, especially when paired with your favourite Mexican snacks like guacamole.
There are a number of different types of mangoes available at the supermarket, including hadens, altaulfos and alphonsoes. Hadens are a popular choice but you can choose whichever kind looks ripest. To learn how to easily peel and dice mango, check out these helpful step-by-step instructions: How to Cut a Mango.
Frozen Mango Margaritas
Makes 4 servings
- Fruit from 3 ripe mangoes (about 2 cups of fruit)
- Juice from one small lime, about 1 oz.
- 2 cups ice cubes
- 4 ounces tequila
- 2 ounces Cointreau or Triple Sec
- Sea salt or other coarse salt for the rim of the glasses (optional)
- Orange or lime slices for garnish (optional)
- Put mango, lime juice, ice, tequila and triple sec into a blender. Puree on high for about one minute or until all ice is broken up and the margarita is smooth.
- If using salt for the glass rims, place salt on a small plate. Moisten the rim of each glass and dip the edge into the salt, turning the glass until the rim is evenly coated.
- Pour drinks into margarita glasses, martini glasses or tumblers and garnish with fruit slices if desired.