“Mom, you should celebrate! I’ll make you a Green Mango Margarita !” said Toby, my son and our in-house beverage expert. He suggested a mango cocktail because he knew how I loved the fruit. Fortunately, even if summer was over, I had kept in the freezer a container of fresh green mango fruit slices. And so, we uncorked the spirits and pressed the “pulse” button on the processor.
We had just received good news and our family was jubilant. So with some quick blending, this frothy and fun Green Mango Margarita was shared all around the table. This was a delightful, thirst quencher was sweet, tangy, zesty and it was indeed time to celebrate!
Margaritas are popularly known for the spirits of tequila and flavors of triple sec and lime. My version of a GREEN MANGO MARGARITA was an enjoyable concoction of tart-like slivers of green mango crushed together with lots of ice, swishing around with tequila, lemon, triple sec, and slightly sweetened with a few drops of honey. And did I mention the addition of cinnamon to the salt-rimmed glass? Well yes, there it was smokey cinnamon powder combined and embedded with the salt in the rim. The results were absolutely unforgettable.Cheers!
GREEN MANGO MARGARITAS
1 cup green mango slices (from a whole green mango,peeled, pitted and sliced, found in Asian markets)
1 cup crushed ice
2 ounces tequila
Juice of 1 lemon
5 Tablespoons honey
1 ounce triple sec
For the Margarita glass:
Coarse salt and cinnamon powder
To prepare glass: Rim a margarita glass with lemon and salt. Then add a sprinkling of cinnamon powder. Chill in the refrigerator till ready to fill the glasses.
1. In a food processor or blender, process the green mango slices together with half of the crushed ice. The green mango blend should be slushy-like.
2. Remove from the processor, and shake together the green mango blend, tequila, lemon, honey and triple sec.
3. Strain and add ice. Pour into the chilled glass.
COOK’S COMMENTS: Fresh green mangoes can be obtained early in the spring or during the summer season (April to end of July) here in the USA. Once I can get my hands on some, I peel, pit and slice them and store them in Ziploc bags that are inside an air-tight container and keep it in the freezer. Mine last for nearly 6 months, if I don’t use it before that!
Photography by : Constante Quirino
* Constante Quirino, Drexel University 2012, BA Global Communications and Sociology. He recently finished his spring semester in London, England.