This, my friends, is the best mango margarita I've ever made. Way better than any sugar-laden drink I've had in a restaurant. And just in time for Cinco de Mayo!
Serve up some fish tacos with cabbage and cilantro, bust open the chips and salsa, and blend yourself
one a couple of these. You'll love it!
MUCHO MANGO MARGARITA
barely adapted from Eat Well, Feel Well by Kendall Conrad
3 mangoes, peeled pitted, and sliced
1 cup honey
3 cups ice
1 cup fresh lime juice (about 6-7 limes)
6 ounces tequila
1 cup chopped fresh mint leaves
1/2 cup salt
1 lime, cut into wedges
In a blender, puree the mangoes and honey until smooth. Add 3 cups of ice, lime juice and tequila and blend until slushy.
With a mortar and pestle, or in a food processor, crush the mint with the salt. Place on a plate. Rub the rim of a margarita glass with the cut lime and then invert the glass into the mint salt. Pour in your mango margarita and enjoy!