Drink Of The Week: Frozen Mango Margarita

by Emily Connor, Nightlife and Dining Editor

It is no surprise that the Southwest is home to great Mexican food. Los Angeles is no exception. A few days ago, I had fish tacos that changed my perspective on life. How could something so unassuming be so good?

Well, the answer was actually quite simple: a spicy and sweet homemade mango salsa. Fresh tomatoes, onions, cilantro and diced mangos coalesced in a beautiful chunky and slightly spicy sauce. It was pure magic.

The salsa was so delicious that it got me thinking. What else could a mango make delicious? Although I am not a huge fan of tequila, I do have a soft spot for the occasional margarita. And while traditional lime is great, I thought adding some mango puree might make a margarita worth remembering.

Frozen Mango Margarita

3 oz. frozen mango cubes
1.5 oz. tequila
.5 oz. triple sec
1 tbl. Sweetened lime juice
¼ to ½ cup ice water
Sugar for garnishing

Place all of the ingredients in a blender. Blend on high until smooth. Pour into sugar-rimmed margarita glasses and enjoy.

MODA Magazine does not endorse underage or irresponsible drinking. This article is intended for informative culinary purposes, and these beverages should be consumed in moderation.

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