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This fun margarita recipe was submitted by Lisa Lewis of Smyrna, Georgia.  Lisa adapted this from a similar concoction served at a favorite restaurant of hers in Atlanta.  Be sure to de-seed the jalapeño – muy importante!

Juice from 7 or 8 limes
Zest of 1 lime
2 tbsp. agave nectar
2 ripe mangos, peeled and pits removed
1 fresh jalapeño, de-seeded
1/4 cup fresh cilantro
6 oz. Cointreau or Triple Sec
1 cup Tequila
Course salt for garnish (optional)
Lime wedges and cilantro for garnish (optional)

Place all ingredients except alcohol in blender and run on High speed for 40 to 50 seconds (“Whole Juice” cycle with a Blendtec).  If margaritas “on the rocks” are desired, refrigerate puree until just before serving, then combine with alcohol and blend for another 15 to 20 seconds.  If frozen margaritas are desired, pour mango puree into ice trays and freeze.  When frozen, combine with alcohol and blend on High Speed until desired consistency is achieved.  Garnish glasses with salt, limes, and cilantro.

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