Champagne Mango Margaritas

Champagne Mango Margaritas Recipe
Photo: Romulo Yanes
Champagne mangoes make these brightly colored frozen margaritas as smooth as can be. Spicy chiles balance the fruity sweetness.

Yield:

Serves 6
Total time: 1 Hour, 35 Minutes

Recipe from

Cooking Light

Recipe Time

Prep: 15 Minutes
Total: 1 Hour, 35 Minutes

Nutritional Information

Calories 178
Fat 0.4 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 0.8 g
Carbohydrate 30.6 g
Fiber 2.1 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 164 mg
Calcium 16 mg

Ingredients

2 tablespoons water
2 tablespoons sugar
1/2 cup fresh orange juice
1/2 cup tequila
1/4 cup mango nectar
1/4 cup fresh lime juice
1/4 cup Triple Sec
3 Champagne mangoes, peeled, seeded, chopped, and frozen (about 3 cups)
3 dried pequín chiles or chiles de árbol
1 cup ice
1/2 teaspoon kosher salt, divided
3/8 teaspoon sugar
1 lime wedge

Preparation

1. Combine 2 tablespoons water and 2 tablespoons sugar in a microwave-safe glass measuring cup; microwave at HIGH 2 minutes. Stir until sugar dissolves. Combine sugar mixture, orange juice, and next 6 ingredients (through chiles) in a blender, and process until smooth. Add ice to blender; pulse to combine. Stir in 1/8 teaspoon salt. Chill in refrigerator 30 minutes, stirring after 15 minutes.

2. Combine remaining salt and 3/8 teaspoon sugar in a saucer. Rub the rims of 6 glasses with 1 lime wedge; spin rim of each glass in salt mixture to coat. Fill each glass with about 2/3 cup margarita.

Note:

"During my time in Mexico working at the Four Seasons Resort Punta Mita, I lived in Bucerias, halfway between Puerta Vallarta and the hotel. My house was a small casita with beautiful mango groves in the backyard," recalls Chef James. "In the summer, I'd make margaritas with mangoes picked from the trees, fresh lime juice, tamarind, and some chile pequín. I had many of those margaritas, believe you me!"

Champagne mangoes are also called Ataulfo mangoes. Other varieties may be used but won't be as smooth. Use more mango nectar to compensate.

Tiffany Vickers Davis,

Cooking Light

June 2012
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