RECIPE: HOW TO DO FROZEN MANGO MARGARITA

This easy frozen mango margarita has a chilli kick thanks to homemade, jalapeno-infused tequila. Use ordinary tequila with a dash of chilli powder, if you’d prefer. The perfect slushie for barbecues and summer parties.

RECIPE FROZEN MANGO MARGARITA

Dificulty: Easy
Portion: Serves 1
Time: Hands-on time 5 min, plus infusing time

Ingredients

160ml jalapeño infused tequila (see below), or regular tequila and a pinch of chilli powder
150g frozen mango chunks
50ml fresh orange juice, plus extra to coat
30ml orange liqueur (Grand Marnier, Cointreau or Triple Sec)
Juice 1 lime, plus a little extra to coat
Handful crushed ice
Fresh jalapeño, thinly sliced, to serve (optional)
350ml good quality tequila
1 fresh jalapeño chilli, sliced
1 wide strip lime zest
1 tsp chilli powder (we used smoked)
1 tsp fine sea salt

Step by step preparation

Start by infusing the tequila, if you’re making it. Put the cut chilli in a clean 500ml capacity jar. Add the sliced jalapeño, put the lid on and set aside at room temperature to infuse for at least 12 hours or up to 1 week depending on how spicy you like it. Pour the infused tequila through a muslin lined sieve set over a clean jug. Discard the chilli and zest.
To make the margarita, put all the drink ingredients (except the fresh jalapeño) in a blender and whizz to a smooth slushy consistency.
To serve, coat the rim of a glass with a little lime juice (put the glass in the freezer for 30 minutes beforehand if you like it extra chilled). Stir together the chilli powder and salt on a flat plate. Dip the moistened rim of the glass into the salt mix and tap to remove any excess. Scoop the mango margarita mix into the prepared glass and serve topped with jalapeño slices, if you like.

RECIPE: HOW TO DO FROZEN MANGO MARGARITA

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