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AFRICAN | AFRICAN AMERICAN
LATIN
ASIAN | SOUTH ASIAN
MEDITERRANEAN | EUROPEAN
GRAIN-FREE, GLUTEN-FREE COOKING AND BAKING
FRESH INGREDIENTS | PLANT-BASED OPTIONS
Rachael Ray
Mango margarita
(Margarita de Mango)
Reposado (“rested”) tequila is aged for anywhere from 60 days to a full year in oak barrels that impart a golden color along with a smooth flavor that’s well suited to fruit margaritas like this. To pass along the sage advice of master mixologist Keith Raimondi: always look for what’s in season when you’re preparing fresh fruit margaritas. If your market has gorgeous strawberries, pineapple, melon, even grapefruit—anything that you love that’s fresh—feel free to swap it in for the mango. Keith also recommends tasting and adjusting each batch to make sure the balance of flavors, acidity, and sweetness is right
Click here for printable recipe.
INGREDIENTS
1 mango
1½ cups tequila reposado
¾ cup Cointreau or other orange liqueur
½ cup freshly squeezed lime juice (about 5 limes)
⅔ cup (5 oz) Simple Syrup
Ice
To Serve
Kosher salt, for rims of glasses
Lime wedges
Serves 8
PREPARATION
Cut the peel away from the mango. Slice the peel into 1/2-inch-wide strips and set aside for garnish. Slice the flesh of the mango away from the pit and cut the fruit into small dice. Put the mango in a large pitcher and muddle the fruit vigorously with a wooden spoon (you want the fruit to release a lot of its flavorful juices). Add the tequila, orange liqueur, lime juice, simple syrup, and ice and stir vigorously.
To salt the rims of the margarita glasses, pour about a quarter inch of the salt into a saucer. Cut a little notch in the flesh of one of the lime wedges and draw it along the rim of the glass until the edge is uniformly moistened, making a nice clean line on the outside of the glass only. Hold the glass by the bottom and gently tip the outer edge into the salt, rolling to coat evenly. Tap or shake gently to remove any loose grains. Repeat with the remaining glasses.
Fill each salted glass with fresh ice, pour in the margarita mixture, garnish with a lime wedge and a twist of mango skin, and serve.
SIMPLE SYRUP
INGREDIENTS
2 cups granulated sugar
2 cups water
Makes 2⅔ cups
PREPARATION
Combine the sugar and water in a medium saucepan and stir to dissolve the sugar. Bring to a boil, then reduce the heat and simmer until it thickens slightly. Use the syrup right away if steeping or cool thoroughly before using in iced drinks.
Recipe from “The Latin Road Home” by Jose Garces, Lake Isle Press, 2012
Photo by Jason Varney
Take a look inside “Senegal: Modern Senegalese Recipes From the Source to the Bowl” by Pierre Thiam with Jennifer Sit
Take a look inside “The Fonio Cookbook: An Ancient Grain Rediscovered” by Pierre Thiam.
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