Mango-Avocado Margarita

1 Review
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Randy Mayor
Yield
4 servings (serving size: 1 cup)
By David Bonom
May 2006
RECIPE BY Cooking Light

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.

Ingredients

  • 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)

Nutritional Information

  • Calories 162
  • Caloriesfromfat 22%
  • Fat 4g
  • Satfat 1.1g
  • Monofat 2.1g
  • Polyfat 0.7g
  • Protein 1.1g
  • Carbohydrate 23g
  • Fiber 1.7g
  • Cholesterol 0.0mg
  • Iron 0.1mg
  • Sodium 2mg
  • Calcium 10mg

How to Make It

Step 1

Combine first 8 ingredients in a blender; process until smooth.

Step 2

Divide the mixture evenly among 4 glasses. Serve drinks with lime wedges, if desired. Serve immediately.

Chef's Notes

For extra zip, rub the rim of each empty glass with a lime wedge, then coat the rims with salt and chili powder.

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Ratings & Reviews

lexsarah's Review

lexsarah
July 16, 2010
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.