With the weekend quickly approaching and the weather actually showing its true spring colors, what better way to celebrate all this goodness than with a drink?! Well, for me it will need to be a virgin drink, but for you, dive in and have an extra for me! Besides, this post was supposed to go up for good ol’ Cinco de Mayo but I fell behind this week as Isa was sick for two days (Sorry!! Celebrate away! ).
Today, I am going to share the recipe to one of my favorite summer drinks: the frozen mango margajito, as I like to call it.
Two summers ago while pregnant with Isabella and relaxing by the pool, my mom decided to stir up this drink that she found from Giada De Laurentiis. At the time, the drink she handed me was just the frozen mango + mint part, but who cares? It was like mango sorbet! Yummmm. Now, my mouth waters thinking about the limey, minty, mango-y goodness – thanks mama Piuggi!
What do you need? Simple.
- 1 cup of fresh mint
- 1/2 cup sugar
- 3/4 cup tequila
- 3 tablespoons fresh lime juice (~ 3 limes)
- 1 pound of frozen mango chunks (which I estimated to be about 4 cups)
- 1 ½ cups ice
- extra lime for serving in case
- a blender, of course!
Easy peezy! Then, you need to make a simple syrup for the drink. Bring ½ cup of water, the ½ cup of sugar and the mint to a boil on medium heat, stirring until the sugar is dissolved. At this point you can either strain the mint from the mixture or leave it in. I like to leave it in because it adds a bunch of good flavor to the drink. You want to let this cool before adding it to your mixture. In a blender, get the mango chunks, the ice, the lime juice and that tequila in the blender. Then you add your simple syrup to the blender and… voila! You are in mango & tequila cocktail heaven! Trust me… I do not lie about these things!