It’s Bre’s birthday today and with Cinqo de Mayo tomorrow, we’ve decided to celebrate both with a delicious tropical cocktail! Living in Barbados, we’re lucky enough to have access to fresh mangos almost year-round. So we plucked a few from a tree in Bre’s backyard and gathered some limes from a tree in Ree’s, and got to making yummy mango margaritas! It couldn’t be easier!
We began with zested limes and some pretty rainbow sugar.
Lined the glass with the lime and dipped it into the sugar.
And tossed the mangos, tequila, Cointreau, and superfine sugar into the blender. Cheers!
- 2 fresh mangos
- 2 fresh limes
- 3/4 cup tequila
- 3/4 cup Cointreau
- 1/8 cup of superfine sugar
- 2 tbsp decorator's sugar
- 2 cups of ice
- Zest one lime onto a plate and let the zest dry out for about 10 minutes.
- Pour the decorator's sugar over the dried zest and mix. Set aside.
- Cut the mango into chunks and place into a blender.
- Add the tequila, Cointreau, and superfine sugar.
- Cut the zested lime in half and squeeze juice into the blender.
- Add ice and blend until smooth.
- Cut the second lime into quarters.
- Using one quarter of the lime, rub the lime over the rim of the glass.
- Dip the rim of the glass into the lime sugar.
- Repeat with the remaining glasses.
- Pour in the margarita.
- Add a sliced lime for garnish.
- Serve immediately.
- You can substitute triple sec or Grand Marnier for the Cointreau.
Happy margarita Monday!