It was a rainy day, the type where the clouds are heavy and full and the sun stays hidden. I adore when these days come around, Mother Nature's excuse to spend the day relaxed and indoors. Though I don't need to find a reason to bake, these long, gloomy days make it feel just right. The oven never runs the apartment too hot and freshly made cookies and cakes taste just a little bit sweeter.
These days come as a surprise, a small reminder in a busy world to slow down and embrace the calm of a quiet day.
Last weekend was the start of summer break. To celebrate, a round of drinks was in order. I have made it no secret that margaritas are my cocktail of choice and that statement still stands today. In the past, I have played around with winter flavors, but this occasion called for something a bit brighter. With mangoes on sale at the market, it became an easy decision. After whipping up a couple in the blender, my boyfriend and I toasted each other for the coming months.
For sun, for hot afternoons, for cool evenings, for friends and family.
Mango Margaritas are a refreshing drink for warm summer nights. A traditional margarita is infused with the puree of fresh, ripe mango. With a squeeze of lime and a shot of triple sec, the fruity drink becomes lip-smacking tart. Though I found two teaspoons of sugar to be just right for me, you could add more or less to your own tastes. Serve on the rocks or blended to suit your own tastes.
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Yields 1 serving
2 ounces (60 ml) tequila
1 ounce (30 ml) triple sec
1 lime, juiced (about 1 ounce)
2 ounces (60 ml) mango puree*
2 teaspoons granulated sugar
Ice cubes, optional
In a blender, blend together all ingredients until smooth. Serve immediately with a lime wedge.
To rim glasses, dip the top of the glasses into the margarita mix and dip into salt or granulated sugar. Tap glass to remove excess.
* To make mango puree, blend a freshly peeled and cored mango until smooth.
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