I had a mango about to go, sitting in the fridge. I needed to do something quickly. I had thought, briefly, about some sort of mango salad, but I didn’t have any compatible ingredients on hand. Then I thought “margarita!” Why not? It’s hot and humid out today. What better thing to make on a hot evening than a icy, tropical-inspired margarita.
I didn’t want to make a plain mango margarita, so I took the idea of a popular Mexican street food – mango slices with chili and lime juice – and thought it would make a perfect drink. It’s refreshing and slightly exotic.
This recipe makes one, but feel free to double it.
Mango Chili Lime Margarita
- Juice and zest from 1 lime
- 1/4 c simple syrup
- 1 1/4 c frozen mango
- 1 oz tequila
- 1/2 tsp fine sea salt
- 1/2 tsp chili powder
- Ice cubes, if necessary
Combine salt, chili powder and half lime zest on a small plate. Moisten rim of a glass with lime juice. (I used a spent lime half.) Rub rim in chili-salt-lime mixture. Set aside.
Put mango, lime juice and simple syrup in a blender. Blend until smooth. If it is too liquidy, or not icy enough, add ice cubes. Add remaining chili salt and blend until just combined. Pour into prepared glass. Enjoy.