Cook This: Frozen mango margaritas
Shereen Pavlides|Calkins Media
Frozen mango margarita.
Dave Garrett/Calkins Media
The ingredients for frozen mango margaritas.
Dave Garrett/Calkins Media
Chef Shereen Pavlides with the ingredients to make frozen mango margaritas.
Anyone looking for a change from the usual lime-based margarita will want to try Shereen Pavlides鈥� frozen mango margaritas, made with chunks of fresh mango.
To ensure your mangoes are extra delicious, choose fresh ripe ones. Peel and dice, discarding the pit. Scatter (so they are not touching) and lay the chunks onto a parchment lined, rimmed baking sheet and place into the freezer until frozen, about 1-2 hours.
Once frozen, remove the chunks into a large zipper bag and keep frozen until ready to use. Can do this step up to 1 week ahead. Or, in a pinch, can use frozen, diced mangoes from the freezer section of your supermarket.
Recipe
陆 cup freshly squeezed lime juice (2-3 large limes), plus extra to garnish
Sugar in the raw or sparkling sugar
6 ounces (戮 cup) reposado tequila
4 ounces (陆 cup) Grand Marnier (orange-flavored liqueur)
录 cup light agave nectar
2 cups frozen, large diced, mangoes (from 1-2 large mangos, see note for preparation)
2 cups ice
How to prepare the glasses: Cut 1 lime into wedges. Using 1 lime wedge, moisten the rim of 4 margarita or rocks glasses, by running it along the rim. Place sugar onto a rimmed plate. Turn the glass, upside down and swirl the moistened rim into the sugar, coating the border of the glass. Repeat remaining glasses.
Add tequila, Grand Marnier, 陆 cup lime juice and agave into a blender. Blend until agave is well combined.
Add mangoes and ice and blend on high until smooth and ice cold.
Divide and pour among 4 prepared sugar-rimmed margarita glasses. Garnish each with a lime wedge.
Prep time: 8 minutes (not including freezing the mangos)
Serves: 4 (8-ounce) glasses