from A Field Guide to Tequila
We consumed a ton of this thirst quenching cocktail while in Mexico. Check out other culinary delights in our Culinary Travel section to accompany this drink!
3 cups (700 g) cubed frozen mango
¼ cup (60 mL) fresh lime juice
3 ounces (90 mL) silver tequila
2 ounces (60 mL) Cointreau
2 cups (300 g) ice cubes
Lime wedge
Sea salt
Lime slices
Instructions
Place the mango, lime juice, tequila, and Cointreau in a blender and blend until smooth. Add the ice and blend to the desired consistency. If the mixture is too thick to blend, let it sit and melt for a few minutes.
If desired, use a lime wedge to moisten the rims of the glasses and then dip the rims in a small plate of salt.
Pour the mango mixture into the glasses and garnish with lime slices.
Serves 4 but people will want second (or third!) drinks!
Nada’s Tips & Tricks: You can purchase frozen mangoes in your frozen fruit section at the grocery store. Alternatively, cube 4 small mangoes and spread them out on a parchment paper-lined tray and freeze for 2-3 hours. Change up the flavour with fruity tequila like coconut or kiwi. Try Yuzu salt for the rim to pucker things up! Lots of versions for more tequila fun!
Contents and images used with permission by Canadian Cookbooks.