If you have access to fresh mangoes, consider yourself lucky. For one thing, you’re probably in some sort of tropical paradise filled with palm trees and a hot sun and a sapphire blue ocean that feels like bath water. And for another, you have an abundance of one of the sweetest, most succulent of all nature’s treats.
Ripe, fresh mangoes are a thing of rare beauty, but they’re also nearly impossible to find outside of their birthplace. But mangoes that aren’t quite ripe (and by that we mean fresh mangoes that have made the trip to your local grocery store) still have plenty of great uses. They still have amazing flavor, a beautiful color and taste like the tropics.
One of our favorite uses for such mangoes is a mango margarita (or a mango-rita if you want to be cute about it). They’re super refreshing, easy to make, beautiful to behold, and allow you to pretend you’re in the tropics even if you’re really just in, say, Nebraska.
Just blend up some mangoes with tequila, lime juice and ice and pour into a salt-rimmed glass, and your half way to paradise.
- 1 cup crushed ice
- 1 large ripe mango, peeled, pitted and diced
- 1/2 cup tequila
- 2 tablespoons freshly squeezed lime juice (reserve one squeezed lime half to moisten glass rims)
- For rim coarse salt
- 1 Combine ice, mango, tequila and lime juice in a blender and puree until smooth.
- 2 Moisten rims of 2 margarita glasses with reserved lime half and dip each glass rim in coarse salt.
- 3 Pour Mango-rita into glasses.