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Drinkies: Mango Margarita

7/8/2016

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Mango Margaritas
Mango Margaritas - simply marvelous!
Ilise has been on a flavored simple syrup kick lately and I wholeheartedly approve, especially when these fruity and/or herbal sweeteners get added to lovely spirits and served up at happy hour on the patio. 
It’s just so darn easy to do. The standard simple syrup recipe is 1:1 sugar and water, cooked over medium heat until the sugar dissolves. This is adjustable – more or less sugar – to suit your taste. We often cut it back depending on what other goodies will be added to the mix: sweet berries; stone fruits; fragrant herbs such as rosemary and basil; spices such as cardamom and cinnamon.

Today’s featured ingredient: Mango
​
The Occasion: Why the hell not?!

The recipe recommends pressing the rim of the glass into a citrus-chile spice blend called Tajin, similar to the salt rim on a regular margarita. You won’t see it in the photos, but we picked some up at the local Hispanic market – ready for next time. And there will definitely be a next time – this is delicious! 

Click the photos to enlarge them and read the captions.
Printable Recipe- Mango Margarita
File Size: 546 kb
File Type: pdf
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Mango Margarita
Recipe source: Ilise Goldberg

​Makes 2 servings

INGREDIENTS:
  • 3 oz Blanco Tequila
  • 1.5 oz Cointreau
  • 1.5 oz Lime Juice
  • 3 oz Mango Simple Syrup
  • Tajin seasoning (a lemon/chile flavored spice mix)
 
DIRECTIONS:
  • Combine the tequila, Cointreau, lime juice, & mango simple syrup in a cocktail shaker filled with ice.  Shake until mixture is chilled.
  • Fill glass with ice then pour the margarita into the glass, serve with cocktail a lime wedge and straw (optional). 
  • For an extra taste sensation run a lime wedge around the rim of a glass then gently press the glass into the bowl of Tajin seasoning. Coat the rim well with the seasoning.
  • Then add ice to the glass. Pour the drink. Garnish with a lime wedge.
 
Mango Simple Syrup:
  • 3 Mangoes – cut up
  • 2/3 Cup of Water
  • 1/3 Cup of Sugar
  • Combine the water and sugar in a pan over high heat until the sugar dissolves. 
  • Add the mango chunks and bring to a boil. Reduce the heat to low, and let it simmer for 15 minutes.
  • Once the fruit is nice and tender use a potato masher and mash the fruit to release as much juice as possible. 
  • Remove the mixture from heat and allow it to cool completely.
  • Strain the syrup into a container, and store it for up to two weeks in the refrigerator.  If making far in advance the simple syrup freezes well. 
  • I was able to get about 16 oz of simple syrup with this recipe – the mangoes were nice and juicy.

Picture


Bonus: Here's a photo of Tajin, the optional citrus spice mix for the rim of your margarita glass.

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