Purists use white tequila, Cointreau instead of the less expensive, Triple Sec and lime juice. On the rocks, frozen, with various fruits and liqueurs-the variations are endless. This margarita uses pureed fresh mango, lime juice, a limonella liqueur, Cointreau and a premium white tequila, such as Herradura silver, 100% agave. The result is a thicker drink, almost a smoothie-like consistency. The mangoes have to be dead ripe; if not, add some simple syrup to further sweeten the drink. Frozen or canned mangoes work well if fresh mangoes are not available.
4 large mangoes, peeled and sliced
3 ounces silver tequila
1 ounce limonella liqueur
3-1/2 tablespoons Cointreau
3-1/2 tablespoons fresh lime juice
In a blender, add mango and puree until smooth. Add the tequila, limonella liqueur, Cointreau and lime juice, blend a few seconds more, then add crushed ice. Blend again until the drink has the consistency of a milkshake. Pour into chilled glasses and garnish with lime slices. If a thinner consistency is desired, add a few more pieces of crushed ice to the blender. Taste, sweeten with a little simple syrup, if desired.