Almost as popular as a frozen margarita, this icy, crunchy cocktail captures summer in a drink. To turn into a mocktail, omit the tequila.
Frozen mangorita
Serves 2-4
Ingredients
300g frozen mango cubes
¼ cup tequila of choice
2 Tbsp lime juice
¼ cup water
2 Tbsp white sugar
3 large handfuls ice
Coarse salt, for coating
Tajin spice
Method
- Add mango, tequila, lime juice, water and sugar to a food processor and blitz until smooth, about 1-2 minutes. (Add a splash of extra water if the mixture doesn’t blend easily at first.)
- Place one plastic bag inside another, creating a double bag. Fill with ice, tie closed and use a rolling pin to smash into small bits. (This makes it easier for the blender to break up the ice).
- Add ice to the blender with the mango mixture and blend for another minute to form a slushy.
- Combine salt and spice on a flat plate.
- Dip glasses into a shallow dish of lemon juice or water, then press into salt mixture, turning around to coat the inside and outside of the rim.
- Decant frozen mangorita into glasses, finish with a wedge of lime and enjoy.
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Bartender’s note
Instead of using mango fruit, you can simply decant pure mango juice into 3-4 ice cube trays and freeze overnight before blending along with the other ingredients.
Recipe & styling: Sjaan van der Ploeg
Photography: Zhann Solomons
Also read: Raise your glass to the New Year with 4 festive drinks
