At Vals in New Orleans, Margarita specials rotate based on the season. The Mango Margarita is a refreshing combination of tequila, sugar, lime juice, orange liqueur and puréed mango. It’s typically made in a frozen-drink machine, but this version is scaled down for a home blender.
- 16 ounces frozen chunks of mango (freshly cut then frozen, or store-bought)
- 15 ounces (a scant 2 cups) blanco tequila, preferably Tequila Ocho Plata
- 10 ounces (about 1 ¼ cups) lime juice
- 5 ounces orange liqueur, preferably Cointreau or Pierre Ferrand Dry Curaçao
- 2 ounces mezcal, preferably Del Maguey Vida
- 2 ounces simple syrup
Garnish: lime wedge
- Blend all ingredients together until smooth. Set mixture aside. (This should make about 1 1/2 quarts of blended ingredients, which can be kept in the refrigerator until ready to serve).
- When ready to serve: To achieve the desired frozen texture, add ice cubes to the mixture bit by bit, and blend to desired texture.