Frozen Mango Margarita
The D'Arbol chili powder mixed into the salt rim and the margarita adds a smokey component that balances out the sweetness of the mango. We had something similar at the Four Seasons in Punta Mita years ago that I've wanted to recreate ever since. I'm sure they used Tajin, but I wanted a fresher chili-lime flavor. If you'd like a more straightforward mango marg, feel free to leave out the chili powder.
Servings: 2 margaritas
- 2 tablespoon pink Himalayan salt
- 1/2 teaspoon chili de Arbol divided
- 1/4 teaspoon lime zest
- 1 cup frozen mango
- 1/3 cup fresh lime juice
- 1 teaspoon agave nectar optional
- 1 cup ice
- 5 ounces silver tequila
In a small plate, combine the salt, half the Arbol chili powder and lime zest. Use a fork to stir and incorporate the lime zest. Fill another small plate with water and set both plates aside.
In the bowl of a blender or Vitamix, combine the remaining ingredients. Blend until the mixture is well mixed and all the ice and mango chunks are smooth and incorporated.
Dip the rim of your margarita glass into the water and then into the salt mixture.
Use a large spoon to help guide the margarita into the salt-rimmed cups. It's very thick; thin with a little water (or tequila) if you'd like. I prefer a very thick and icy frozen marg.
Note: If you don't like salt on the rim of your margarita glass, sprinkle the top of your drink with a pinch of chili powder and a few shavings of lime zest for extra kick. I won't judge if you add a floater of tequila on top as well.