![]() Swipe lime wedge around the edge of the glasses, dip the glasses in Tajín to rimĭISCLOSURE: If you buy something through my links, I may earn an affiliate commission, at no cost to you.Add tequila, Cointreau, mango, lime juice, 6 oz simple syrup, and 1 1/2 cups ice to the blender.2 1/2 cups Blanco tequila (I like Casamigos).Optional: Frozen Mango Margarita Pitcher Recipe If wanting to make more than one, follow the below pitcher measurements and instructions.Pour the remaining simple syrup into a glass container and store it in the fridge for up to a month.If you use simple syrup often, feel free to double the measurements to make a larger batch.I haven’t tried it yet, but I expect the strawberry simple syrup from the Strawberry Vodka Gimlet recipe would be a great substitution.Skip the first 2 ingredients and steps if you don’t need to make simple syrup.Swipe lime wedge around the edge of the glass, dip the glass in Tajín to rim.Blend on high for 90 seconds or until completely blended (I use the frozen drink setting on the Ninja).Add tequila, Cointreau, mango, lime juice, 1 oz simple syrup and 2 oz ice to the blender.Turn off the heat and let simple syrup cool to room temperature and thicken for about 25 minutes.Place water and sugar in a saucepan over high heat and bring to a boil.What I came up with is a delicious frozen mango margarita recipe. So fast forward to me back in my Chicago kitchen and I decided to take the inspiration of Chamoy and get the sweetness from simple syrup and the spice from the Tajín. Chamoy is a Mexican condiment made of fruit and chilies and the flavor is somehow the perfect balance of sweet and spicy at the same time. Chamoy was another thing I hadn’t learned about until my time in San Antonio. The version at La Gloria’s is spiked, so tequila is included, and it would not be complete without the tamarind straw. Ultimately, there are countless customizations one can make ranging from the type of tequila (I prefer Blanco if mixing with fruit), classic or with fruit, rimmed or no rim.Ī mangonada, I’ve come to learn, is made of mango, chamoy sauce, chili powder, and lime. A margarita can be on the rocks (which is by far my usual preference) or frozen (which is blended). ![]() A basic margarita is tequila, orange liqueur, and lime. If you are reading this post then you are probably familiar with margarita, but let’s just start with the basics. This begs the question, what is a mangonada, and is it just a fancy name for a mango margarita? No. I had never heard of a mangonada until I was in my mid-thirties and moved to Texas, but I’m so glad I finally did because they are so good. What I’ve come up with is pretty much a frozen mango margarita, but the inspiration is La Gloria all the way. When I moved back to Chicago I was determined to recreate my version of La Gloria’s mangonada. ![]() What’s the Difference Between a Margarita and a Mangonada? ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |