I love it when Sunday supper coincides with a family party, which is exactly what happened this past weekend when we gathered those nearest and dearest to us to celebrate Ben’s 17th birthday. We were a smaller crowd than usual, having celebrated with one side of the family a few weeks earlier at Easter, but I didn’t mind that much. One of my oldest friends came by, having just returned from a few-week trip to Bali via Hong Kong, and the smaller number of dinner guests meant I had more time to live vicariously through her travels. As someone with a toddler, a teenager with a summer job, and an impending manuscript deadline, I'm beginning to think I won’t be going too far this summer.
Ben requested hipster Mexican for his birthday meal, which I spiffed up enough to call it a casual Mexican feast. The cake was an ice cream concoction, not unlike Jackson’s earlier this year, and while it didn’t suit the theme of the meal at all, the blended drinks certainly did.
I’ve had a version of this frozen mango margarita recipe set aside for years. Literally. It was part of a book proposal that I worked on for a year, before turning my attention to the one that was bought by a bona fide publisher. Seeing as it can’t be made in a skillet or on a sheet pan, and definitely isn’t a one-pan recipe of any sort – though, you do only need one small appliance to pull this off – I’m happy to share it here instead of hoarding it for the future, like I have been.
I really love this drink. It’s healthy, seasonal, colourful and completely thirst-quenching. It’s perfect for passing around to old friends or sipping solo on a weeknight when dinner is nothing more than some chips served with a side of guac. We’ve done that more than once lately. If you have tequila in the cupboard and a bag of frozen mangoes in the freezer, you’ll all set. I’m not a fan of making drinks that require a formal certification in cocktail creation, which should assure you that this really is as easy as it seems.
Frozen Mango Margaritas
I haven't made this with other frozen fruits, but I imagine it would work just as well.
3 tablespoons cane sugar, divided
1 bag (10 oz.) frozen mango pieces
1 ½ cups cold water
2/3 cup good tequila
2 tablespoons Triple Sec
1. Zest the lime into a small bowl and stir in two tablespoons of sugar. Set aside.
2. Cut the lime in half and juice it directly into the carafe of a blender. Add the mango pieces, water, tequila, triple sec, and remaining tablespoon of sugar and blend to combine. If you find the mixture to be too thick, add some cold water to thin it to the desired consistency.
3. Run the juiced lime halves over the rims of 4 glasses and dip them in the sugar mixture, coating the rim evenly.
4. Divide the margarita mixture evenly between the glasses and serve immediately.