Run the notch around the edge of the margarita glass to moisten. Cut a small notch in the center of the lime wedge.Ginger sugar: ¼ cup turbinado sugar + 1 tbsp finely grated ginger, dehydrate or bake at 200☏ until dry, then break up with mortar and pestle.Edible flower salt: ¼ cup kosher salt + 1 tbsp dried edible flowers.Smoked salt: adds a complex smoky note!.Chili salt: ¼ cup kosher salt + 1 tsp chili powder.Lime salt: grind up ¼ cup kosher salt with zest of 1 lime (mortar and pestle is best here).Tajin: use this chili lime salt just as it comes for a flavorful rim.Top with a float: dark rum or heavy cream add an indulgent spin!.Coconut mango: Add 2 oz of coconut milk to the blended margaritas for a creamy, tropical flavor.Or use a fruit juice blend for more flavor versions on the rocks. Add more fruit: Substitute 1 cup of mango for fresh pineapple, strawberry, or peach chunks.Use a habanero if you really want heat!.Jalapeno mango margarita: muddle 1 sliced jalapeno in the bottom of the cocktail shaker, or blend it in with the frozen mango! Keep the seeds for the most heat.Chill it really well in the fridge, then rebalance it with a touch more water, juice, or simple syrup when cold, if needed. So taste the final version and if it's too boozy, mix in 2 oz water or extra mango juice to compensate (equal to an extra ¼ oz per serving). When we shake a margarita with ice, a small amount of dilution occurs that isn’t present in the large batch. Note: Scaling up cocktails is more of an art than a science. When ready to serve, salt the rims of your margarita glasses and fill them with ice. Mix up a large pitcher and keep it chilled in the fridge. Use it 1:1 in the “mango margarita on the rocks” recipe below.Blend 1 cup chopped fresh mango with 1 cup water until very smooth.Peel it, cut the flesh off the seed, and roughly chop it. Find a great, smooth-fleshed mango: look for Kent, Keitt, Edward, Manila and Honey mangoes for the silkiest texture.Obviously, depending on where you live, there’s a small window of time when you can do this. Use fresh or frozen mango chunks and go to town with a high-powered blender! mango puree margarita:įor the BEST mango flavor, use perfectly ripe fresh mangoes. We add a splash of Cointreau here to ramp up the flavor, which can be muted from the ice. It’s a cold, icy, refreshing drink that I crave all summer long. I LOVE this frozen mango margarita so, so much. Mango margarita variations: frozen mango margarita recipe:Ĭombine in a blender and process until smooth and frosty: Juice is typically the most reliable since it hasn’t been meddled with as much. We want to use whatever beverage has the purest mango flavor and the most balanced taste of sugar and acid. More than anything, the issue comes down to flavor. “Mango juice” means 100% juice, whereas “mango nectar” means sugar, water or preservatives have been added.
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