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Descriptive Essay About Mangonada Margaritas

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Mangonada Margaritas
Mangonada Margaritas. Yep, you read that right! All of the flavors of a mangonada blended into a classic frozen margarita. If you aren’t familiar with a mangonada it is a Mexican frozen mango drink made with lime juice, chili lime seasoning, and chamoy sauce. So I incorporated those same ingredients in my margarita! It’s sweet, with a little bit of heat, and some tequila to wake things up a bit.
I love chamoy sauce, but if you’ve ever read the label on the back of the bottle you will see ingredients that I do not particularly care to consume. So I decided to make my own organic chamoy sauce in order to make my Mangonada Margaritas. And it was a total success! To make my homemade chamoy sauce I used HEB’s recipe. I adapted
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I also used organic orange juice, organic lime juice, and most of the ingredients in the homemade chamoy are organic. Unfortunately, the chili lime seasoning isn’t organic.  But I’m not going to let that rain on my parade. These Mangonada Margaritas are still organic!
This recipe makes 2-10 ounce margaritas so you can easily double this recipe to make multiple margaritas for your guests (or yourself, I’m not here to judge!) I recorded a video for y’all. Check it out below!
The most complicated portion of this recipe is making the chamoy sauce. You’ll have to hydrate the dried ancho chile peppers and dried apricots in a saucepan for about 30 minutes. Cool the peppers and apricots and then purée them with the rest of the ingredients in a blender. You can easily make it ahead of time.
If you have an electric juicer like this one it will save you some time juicing your limes. And you can also juice oranges with the electric juicer. I didn’t do that for this recipe. I bought organic orange
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Remove the chiles and apricots from the water and discard the liquid. Cool the chiles and apricots for a few minutes. Remove seeds and stems from chiles and discard.
Place the chiles, apricots, and the remaining ingredients into a blender and blend until smooth.
Set aside into an airtight container and store in the refrigerator.
Mangonada Margaritas: Rim two margarita glasses with chili lime seasoning using a lime wedge.
Drizzle the thinned chamoy sauce in the bottom of the margarita glasses and swirl the glass around.
Add all margarita ingredients to the blender except for the chamoy and blend until smooth.
Pour margarita to fill the glass half way. Spoon some of the thinned chamoy over the margarita. Fill the glass up with more margarita. Sprinkle the top of the margarita with chili lime seasoning and serve the drink with a slice of lime on the
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