Ingredients:

  • 2 Tbsp (30g) Kosher Salt or Flaky Sea Salt
  • 1 Tbsp (15g) Granulated Sugar
  • 1/2 tsp (2g) Chili Powder (Ancho or Chipotle)
  • 1 Lime Wedge (for moistening the glass rim)
  • 2 cups (approx. 300g) Ripe Mango Chunks (diced and frozen for at least 4 hours)
  • 6 fl oz (180 ml) Blanco Tequila (100% Agave)
  • 3 fl oz (90 ml) Fresh Lime Juice
  • 2 fl oz (60 ml) Orange Liqueur (Cointreau or quality Triple Sec)
  • 1 fl oz (30 ml) Agave Nectar (adjust to taste)
  • 1/2 cup (approx. 75g) Ice Cubes (optional, if mango is not fully frozen)
  • 4 Lime Wheels or Wedges (for garnish)
  • 4 Small Mango Spears (for garnish)

Instructions:

  1. Prep the Mango Base: Peel and dice two large, ripe mangoes into 1-inch chunks. Place them onto a lined baking sheet and freeze until completely solid (minimum 4 hours). Juice the fresh limes and measure out the agave nectar and spirits precisely.
  2. Prepare the Glass Rims: On a shallow plate, combine the salt, sugar, and chili powder until thoroughly mixed. Run a lime wedge around the outer rim of each glass. Invert the glass and gently press the wet rim into the salt mixture to coat evenly. Set aside.
  3. Blend the Margarita: Add the frozen mango chunks, tequila, fresh lime juice, orange liqueur, and agave nectar into the high-powered blender jug. Secure the lid tightly and start blending on a low setting, gradually increasing to high power. Blend continuously until the mixture is perfectly smooth and creamy—it should resemble a thick milkshake.
  4. Taste, Adjust, and Serve: Pour a small sample and taste the mixture. Adjust the flavour balance as needed (e.g., add more agave for sweetness, or lime juice for tartness). Pour the frozen mixture immediately into the prepared glasses. Garnish each glass with a lime wheel and a mango spear. Serve straight away.