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Mango Margarita

    Categories:

  • beverages
  • cocktails
  • everyday baking
  • barbecues
  • memorial day
  • Organic Raw Cane

This chilly and tropical concoction is the perfect warm-weather drink! It’s made with C&H® Turbinado Sugar and goes great with chips, salsa, and a couple of amigos.

Prep Time
15 minutes
buttercream cake
buttercream cake
buttercream cake
Servings

For the Chili Salt

  • C&H® Organic Raw Cane Sugar 1 tablespoon 1 tablespoon C&H® Organic Raw Cane Sugar
  • 1 tablespoon Chili powder 1 tablespoon Chili powder
  • 1 teaspoon Salt 1 teaspoon Salt

For the Simple Syrup

  • C&H® Organic Raw Cane Sugar ½ cup ½ cup C&H® Organic Raw Cane Sugar
  • ½ cup Water ½ cup Water
  • 1 medium Jalapeño, sliced (optional) 1 medium Jalapeño, sliced (optional)

For the Mango Puree

  • 1 cup Fresh ripe mango, cubed 1 cup Fresh ripe mango, cubed
  • ¼ cup water ¼ cup water

For the Mango Margarita

  • 4 ounces Mango puree 4 ounces Mango puree
  • 2 ounces Tequila 2 ounces Tequila
  • 2 ounces Simple syrup 2 ounces Simple syrup
  • 2 ounces Freshly squeezed lime juice 2 ounces Freshly squeezed lime juice
  • Ice Ice
  • Lime slices, as garnish Lime slices, as garnish
  • Jalapeño slices, as garnish Jalapeño slices, as garnish

Instructions

Step 1

Mix ingredients for chili salt. Rim two cups with prepared chili salt.

Step 2

In a small saucepan, combine all the ingredients for the syrup. Bring the mixture to a boil. Stir until sugar dissolves. Remove from heat and allow the syrup to cool. Strain syrup and set aside.

Step 3

Mix mango and water and puree in a blender.

Step 4

Add ice to cups. Place all the ingredients of the margarita in a shaker, add ice. Shake the drink. Pour over prepared glasses. 

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