Frozen mango margarita
- June 2021
- Serves 1
- Hands-on time 5 min, plus infusing time
This easy frozen mango margarita has a chilli kick thanks to homemade, jalapeno-infused tequila. Use ordinary tequila with a dash of chilli powder, if you’d prefer. The perfect slushie for barbecues and summer parties.
Learn how to mix a classic margarita or try another favourite Mexican drink, the Paloma cocktail, with grapefruit and tequila.
- 0.2g (0.1g saturated)
- 12.8g (12.8g sugars)
- 160ml jalapeño infused tequila (see below), or regular tequila and a pinch of chilli powder
- 150g frozen mango chunks
- 50ml fresh orange juice, plus extra to coat
- 30ml orange liqueur (Grand Marnier, Cointreau or Triple Sec)
- Juice 1 lime, plus a little extra to coat
- Handful crushed ice
- Fresh jalapeño, thinly sliced, to serve (optional)
For the jalapeño infused tequila, if making (makes 350ml)
- 350ml good quality tequila
- 1 fresh jalapeño chilli, sliced
- 1 wide strip lime zest
For the chilli mango salt rim
- 1 tsp chilli powder (we used smoked)
- 1 tsp fine sea salt
- Start by infusing the tequila, if you’re making it. Put the cut chilli in a clean 500ml capacity jar. Add the sliced jalapeño, put the lid on and set aside at room temperature to infuse for at least 12 hours or up to 1 week depending on how spicy you like it. Pour the infused tequila through a muslin lined sieve set over a clean jug. Discard the chilli and zest.
- To make the margarita, put all the drink ingredients (except the fresh jalapeño) in a blender and whizz to a smooth slushy consistency.
- To serve, coat the rim of a glass with a little lime juice (put the glass in the freezer for 30 minutes beforehand if you like it extra chilled). Stir together the chilli powder and salt on a flat plate. Dip the moistened rim of the glass into the salt mix and tap to remove any excess. Scoop the mango margarita mix into the prepared glass and serve topped with jalapeño slices, if you like.
Next time: Infusing the tequila is an optional step but it’s an easy way to add a fiery twist to your cocktails. For a smokey edge, try infusing with a chipotle (smoke dried jalapeño), or if spicy heat isn’t your thing, fruit like pineapple or grapefruit, or aromatic spices like cinnamon or vanilla also work a treat.
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