I made these last night to have along with our Mexican inspired dinner. At first, I found the drink delightful, really creamy with a citrus freshness. However, I take quite a while to finish drinking a cocktail and while still cold at the end, the flavors did not meld well when the drink was not ice cold. It also had a slightly odd scent that did not interfere with the drink at the beginning, while icy, but made the drink less palatable once it had warmed up some. I think that I would make the drink again, just knowing that I either have to have a smaller glass or drink much quicker.
Mangoes and avocados are two foods that are natural partners for margaritas, and this version of the popular cocktail blends them all together. Spice up the traditional salt rim by adding a little chili powder.
More From Cooking Light
- Calories: 162
- Calories from fat: 22%
- Fat: 4g
- Saturated fat: 1.1g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 0.7g
- Protein: 1.1g
- Carbohydrate: 23g
- Fiber: 1.7g
- Cholesterol: 0.0mg
- Iron: 0.1mg
- Sodium: 2mg
- Calcium: 10mg
- 2 cups ice cubes
- 1 cup chopped peeled mango (about 1 large)
- 6 tablespoons chopped ripe peeled avocado
- 6 tablespoons fresh lime juice
- 1/4 cup tequila
- 1/4 cup orange juice
- 2 tablespoons sugar
- 2 tablespoons Triple Sec (orange-flavored liqueur)
- 4 lime wedges (optional)
- Combine first 8 ingredients in a blender; process until smooth.
- Divide the mixture evenly among 4 glasses. Serve drinks with lime wedges, if desired. Serve immediately.
For extra zip, rub the rim of each empty glass with a lime wedge, then coat the rims with salt and chili powder.
Only you will be able to view, print, and edit this note.Add Note