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Mango Chili Lime Margarita (for one)

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.

A quick, refreshing drink awaits.

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.

Mango chili lime margarita

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.