If at any point you find that it is too thick to blend, don’t worry about it! Just walk away for a few minutes to allow the mango to defrost, and then come back and try again. Thawing is your friend. When you first blend the margarita together, it will be thick, almost like a sorbet.Taste, and adjust the balance if necessary. Then, add the ice, and blend again until the mixture is smooth and frosty. And sea salt – For the rim of your glass.įind the complete recipe with measurements below.Īdd the frozen mango, lime juice, tequila, and Cointreau to a high-speed blender, and blend until smooth.Ice – It dilutes the margarita and makes it extra-frosty and cold.Cointreau – It adds sweetness and a hint of orange flavor.Tequila – Use whatever silver tequila you like best.Lime juice – A margarita essential! It makes this cocktail zingy and bright.Store bought frozen mango chunks work here too. If that sounds like a hassle, though, don’t worry. I like to buy these fresh mangoes at the store and peel, dice, and freeze them myself. Frozen mango, of course! I’m obsessed with Champagne or Ataulfo mangoes (pictured above) because they have a really sweet flavor and creamy texture.Here’s what you’ll need to make this frozen mango margarita: Make it for Cinco de Mayo this week, or on any day you’re craving a fun, fresh drink. It’s smooth, bright, and just the right amount of sweet. Once you try it, you’ll never make a mango margarita any other way. Instead of using mango juice or added sweeteners, I blend up frozen mango to create its thick texture and sweet, tangy flavor. Just toss 5 ingredients into the blender, puree until smooth, and enjoy! Yep, making this frozen mango margarita recipe is as simple as that.Īnother great thing about this recipe? It’s all about the mango. Though there were a few wild cards in the mix, notably two recipes that called on yellow and green Chartreuse, respectively, the standouts proved an adage that Evans found to encapsulate the entire tasting: “Simplicity is best.It’s finally warming up in Chicago, so we’re cooling off with this mango margarita! To me, it’s the perfect warm weather drink – frosty, refreshing, and blissfully easy to make. Evans deemed it the “most intense flavor-wise” in the group, while Centeno found it to be perfectly “juicy.”
BEST MARGARITA RECIPE FROZEN FULL
Wiseman calls for a full two ounces of tequila (she prefers Ocho Plata)-a half-ounce more than the other winners-alongside a half-ounce of Cointreau, an ounce of agave nectar, two ounces of lime juice and a Tajín-salt rim. Third place went to Christine Wiseman, whose recipe ticked all the boxes: sweet, acidic and tequila-forward. (The only other recipe to include lime zest was Leanne Favre’s frozen Margarita, which likewise stood out to the judges and would appeal to drinkers looking for a slightly drier version of Magro’s recipe.) “It’s almost like a cartoon version of a frozen Margarita,” said Evans, who found that it also channeled the cordial quality of Rose’s Lime Juice, “in a good way.” A pinch of pink Himalayan sea salt helped the flavors pop. Second place went to Kristina Magro, whose recipe stood out chiefly for its inclusion of lime zest grated directly into the blender, integrating oils from the peel into the drink for an exceptionally bright and floral take. To the expected blanco tequila (Traub favors Milagro), Cointreau, lime juice and agave nectar, Traub adds a splash of orange juice, a subtle touch that adds some necessary extra sweetness and roundness, while remaining almost undetectable. The recipe, however, is not quite so textbook. The judges found it to be the most “textbook” in the tasting, with Evans describing it as the most “universally palatable” and a frozen Margarita that would never be sent back. The unanimous first-place winner was the frozen Margarita of Haley Traub, general manager at New York’s Attaboy.
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