Champagne Mango Margaritas
Champagne mangoes make these brightly colored frozen margaritas as smooth as can be. Spicy chiles balance the fruity sweetness.
Recipe by Cooking Light June 2012
Gallery
Romulo Yanes
Recipe Summary
Ingredients
Directions
Chef's Notes
"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.
Nutrition Facts
Per Serving:
178 calories; fat 0.4g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.1g; protein 0.8g; carbohydrates 30.6g; fiber 2.1g; cholesterol 0mg; iron 0.3mg; sodium 164mg; calcium 16mg.