No.24: Frozen Mango Pineapple Margarita
I think the easiest part of all things related to food is eating. And I enjoy that, a lot. If someone would ask me what may be the hardest, I have a couple of answers. Growing “ingredients” is one of them as my thumbs are not green enough, cooking can be hard at times, but coming up with a drink that could go well with a dish would probably be the hardest one for me. I totally lack the ability of pairing drinks. I rely on Mad Scientist for that because I don’t drink much. That won’t stop me from trying.
Last year on Mother’s Day, we invited my in-laws to our house for dinner. I cooked a spread of Asian dishes we could all eat. The easiest part of all, of course, was eating. What was the hardest? Coming up with an alcoholic drink that could be served before appetizers. The keyword was “before.” I had some requirements; it had to be something that was light & refreshing as some of the dishes I cooked were on the heavier side, may be citrus infused or somewhere along the line, something a bit sweet, something colorful, not too much alcohol etc. How do I type these words in and expect Google to spit out my perfect drink??? Browsing endlessly on the web, I almost gave up and just go with a couple of different wines or sake. Or may be I should’ve skipped the whole alcohol thing.
Consulting with Mad Scientist and quite a few tastings later… this frozen drink did some magic. Margarita with mango puree with a hint of lime and pineapple. It was a bit hard to believe that a margarita would go well with Asian dishes, but the sweetness from mango & pineapple, saltiness from the salt on the rim of the glass, and tangy flavor from the lime were not overwhelming – they were refreshing. The best part? We enjoyed thoroughly.
I put a rough amount I used for a frozen margarita recipe below just because some people use more of this and less of that. If you already have a signature margarita recipe, go for it and just add mango & pineapple puree. You can also add some honey in the puree if you want this drink to be a bit sweeter.
Though we don’t need excuses to have a dinner party or potluck, Cinco de Mayo is this weekend. How would you pair this drink?
Frozen margarita with mango & pineapple puree.
- 3 tablespoon coarse salt
- 3 tablespoon granulated sugar
- 1 teaspoon lime zest
- Some pineapple juice from puree recipe for dipping rims
- 2 mangoes, peeled, pitted & diced
- 1 tablespoon lime juice
- 3 slices pineapple or 3 tablespoons crushed pineapple in pineapple juice (canned)
- a few thinly sliced mangoes for garnish
- about 10oz 100% agave tequila. blanco
- about 4-8oz margrita mix
- about 3-4oz triple sec or grand marnier
- 3-4 cups ice
Combine salt, sugar and lime zest in a small bowl. Mix well. Place the salt mix on a flat dish and set aside.
In a blender, add mangoes, lime juice, and pineapple. Blend high until they are pureed. Pour the mixture in a container and chill until ready to make a margarita.
When ready, dip rims of glasses in a pineapple juice. Dip glasses in salt mixture to lightly coat rims. Pour tequila, margarita mix, triple sec (or grand marnier) and ice in a blender. Blend high until they are slushy. Pour in glasses and add mango puree on top. Add a slice of mango as garnish. Serve immediately. Mix puree & margarita when drinking.
Adapted from Drinks Mixer
This recipe makes about 4 servings.
Mango puree can be mixed in when making margarita in a blender.