Dead Man's Fingers - Mango Tequila Cream -

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We’ve finally made it to that time of the year! This drink will be made on repeat from now until the end of summer. Dip rim of glasses in chamoy then transfer it to the plate with tajin. Twist the glass around making sure tajin covers all the chamoy. Chamoy can be made many different ways but often contains prunes, apricots, chile de arbol, hibiscus and tajin. Tajin contains chili powder, lime powder and salt. To make this mango margarita just score and scoop out the flesh of the mango. If you’ve never done this before, you can watch me do it on the video for my White Sangria with Mango and Berries recipe. After that, juice the oranges and limes and throw it all in a blender with the alcohol. Voila. Boozy mango margarita mix. Living in SoCal, we really go all out for this holiday. Glorious Mexican food is happening all week long, and since I just made my Carne Asada last week, I’ll probably whip up my Carne Asada Tacos and Carne Asada Fries this week with any leftovers.

Next you divide it into four glasses and pour over ice, and top with your mango juice. Add a cherry and an umbrella for some finishing touches, and enjoy! If you cut down into the mango and it’s hard then simply lift your knife and move it away from the center of the mango about 1/8 of an inch. Salt the rim of your glasses by running a lime wedge around the edge and dipping it in a mixture of chili powder and sea salt. This is optional, but it enhances the sweetness of the mango and adds a mild, spicy contrast.If you really want to impress your guests then you can make your own ice cubes. I like to add jalapenos or chamoy to mine

I use El Jimador Tequila Silver for this recipe. The crisp citrus flavors of the tequila with the flavors in the Mango Chamoy Margarita recipe are delicious.It’s finally warming up in Chicago, so we’re cooling off with this mango margarita! To me, it’s the perfect warm weather drink – frosty, refreshing, and blissfully easy to make. Just toss 5 ingredients into the blender, puree until smooth, and enjoy! Yep, making this frozen mango margarita recipe is as simple as that. Add the frozen mango, lime juice, tequila, and Cointreau to a high-speed blender, and blend until smooth. Then, add the ice, and blend again until the mixture is smooth and frosty. Taste, and adjust the balance if necessary. Finally, enjoy! Pour the margarita into the prepared glasses, garnish with lime wedges and fresh mint sprigs, and serve immediately. This recipe is perfect! I would not change a thing. It is perfect for the summer. One shortcut I took was I bought mango already sliced in the jar in the produce section. I have made it everday for the past week.

Use different fruits: don’t limit yourself to just mangoes! You can use any fruit you have on hand or that’s in season. Peaches, melon, watermelon, pineapple, strawberries, blueberries, or raspberries are all great options. Just make sure to add them frozen so the drink maintains its slushy consistency. Start at the top of the mango and cut downward. Just cutting the skin off, not cutting away any flesh. Anywhere between 1.5 oz – 2 oz works really well in this recipe. Ingredients for this Mango Chamoy Margarita recipeI like to garnish my Mango Chamoy Margarita with a lime wedge but you can also use a fresh mango slice or mango slices, a tamarind candy straw, a sprinkle of tajin or some fresh jalapeno slices if you like an extra spicy mango margarita This is an excellent recipe. I used gold tequila instead of white, and used slightly more mango than suggested. The result was smooth and well-balanced. Be sure to use real Cointreau; the splurge is definitely worth it and you'll be able to taste the difference.