Mango Margarita
Recipe by Vivi Abeja; recipe and photo courtesy of Familia Kitchen
Makes 2 cocktails
8 oz. mango, frozen
¼ c. fresh lime juice (plus slice for glass rims)
2 T. Tajín seasoning, to rim glasses
4 oz. tequila silver
4 oz. simple syrup
1 oz. triple sec
2 slices Chimango, naturally dried mango with chile (or dehydrate your own dried mango slices)
If using fresh mangos, peel and cut into chunks. Place in the freezer until thoroughly chilled. At least 2 hours. Rub a slice of lime around the rim of two margarita glasses. Dip the glass rims into a plate with Tajín to it. Blend all ingredients together until smooth and frosty. Pour into the Tajín-rimmed glasses.
Garnish each with a piece of Chimango.
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