Margarita of the Month: May

May 17, 2013

Margarita of the Month: May

Honey Mango Margarita

Honey Mango Margarita

A few weeks ago I was wandering through the produce section of my neighborhood Publix and was confronted with a pile of somewhat mis-shapen fruits labeled as “Honey Mangos”. They were on sale for the pauperly price of a buck each, so I picked a few up with (what else but) margaritas in mind.

Honey Mangoes

Honey Mangoes

I searched through a few mango margarita recipes for inspiration, and based the following recipe loosely on one from the new Rick Bayless Frontera book. Let’s pull out the blender and get started….

Honey Mango Margarita

3 ounces Silver Tequila

1 1/2 ounces fresh Lime Juice

1 ounce Cointreau (or other orange liquor)

2 ounces Honey Mango Puree (see below)

1 1/2 ounces light Agave Nectar (or Simple Syrup)

4 or 5 fresh Basil Leaves

Slice of Lime and Fresh Basil for garnish if desired

Salt for rimming the glass if desired

First we make the mango puree – peel and pit the mangoes (use a couple and you’ll have plenty extra puree which should keep in the fridge for three or four days). The fruit has an odd, elongated pit, but it’s not that hard to navigate.

Dissected Honey Mango

Dissected Honey Mango

Cut the flesh into roughly 1″ chunks and toss into a blender. Process until smooth, scraping down the sides of the blender as needed.

Honey Mango Puree

Honey Mango Puree

Rim your glasses with salt if desired (and you will desire to…).

Put the basil leaves in the bottom of a cocktail shaker and muddle a bit to release their flavor then add the tequila, lime juice, Cointreau, mango puree and agave nectar. Throw in a good handful of ice cubes, put the top on and shake well until very cold.

Strain the drink into your prepared glass (straight up or on the rocks, as you prefer), garnish as desired and bottoms up!

Honey Mango Margarita

Honey Mango Margarita

This turned out to be a wonderful concoction, sweet and fruity from the mango and the bit of basil adds just the right notes of herbaceousness (cool word there, huh?). The honey mango lived up to it’s name, you could certainly use a non-honey mango (or maybe something else like peaches when in season), but taste before you puree, you may want to add a bit of granulated sugar if the fruit is not very sweet. I also think this would take well to some added heat if you’re so inclined – mango and hot peppers often being paired in Caribbean cuisine – try adding a bit of habanero or jalapeno when muddling the basil.

I think you’ll really like this one! Miss Bonnie gave it two thumbs up (well, really one thumb, the other was involved in holding her glass). Please try, and as always, leave your comments!

Back to the kitchen (and the bar), see you soon!

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