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2 large limes
\n1\/3 cup (121 grams) Taj\u00edn optional
\n6 ounces (176 milliliters) tequila blanco
\n3 ounces (88 milliliters) triple sec or Grand Marnier
\n2 ounces (59 milliliters) cold water
\n1\/4 cup (50 grams) granulated sugar
\n2 1\/2 cups (2 handfuls) ice
\nGarnish
\n4 ounces (118 milliliters or 1\/2 cup) Chamoy
\n4 Tamarind-Chile Straws, optional<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Freeze the Mango Chunks (2 hours ahead) Ingredients: 2 large limes 1\/3 cup (121 grams) Taj\u00edn optional 6 ounces (176 milliliters) tequila blanco 3 ounces (88 milliliters) triple sec or Grand Marnier 2 ounces (59 milliliters) cold water 1\/4 cup (50 grams) granulated sugar 2 1\/2 cups (2 handfuls) ice Garnish 4 ounces (118 milliliters or 1\/2 cup) Chamoy 4 Tamarind-Chile Straws, […]<\/p>\n","protected":false},"author":2,"featured_media":4352,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-318","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"yoast_head":"\n<\/p>\nDirections :<\/h2>\n
\n\u2022 Arrange the mango chunks on a silicone-lined sheet pan in single layer. Place the pan, uncovered in the freezer and freeze the fruit until solid, which should take about 2 hours.
\nAlternatively, you can put the mango into a freezer bag and freeze them until solid for up to two months.
\nPrepare the Goblets
\n\u2022 Cut one of the limes in half. Cut one of those lime halves into 4 wedges.
\nJuice the remaining half and the other whole lime to extract 1\/3-1\/2 cup of lime juice to use in the mangonadas later. Set this juice aside.
\n\u2022 Pour the Taj\u00edn onto a salad plate or bowl.
\nUse one of the lime wedges to wet the rim of the margarita glasses.
\nDip the rims into the Taj\u00edn to coat it thoroughly. Set both of the glasses aside to dry. Discard the use wedge of lime.
\nMix the Mangonadas
\n\u2022 To the carafe of your blender, add the tequila, triple sec, water, and sugar.
\nNext add the frozen mango chunks and the ice.
\n\u2022 Place the lid on the blender and blend the mixture on high for 30 seconds.
\nStop the blender and use a spatula to scrape down the sides of the carafe. Blend again on high for 30-45 seconds. Stop and scrape the blender again. If you find the mangonada is too thick add a tablespoon more tequila or water to the blender.
\nBlend once more on high for 30-45 seconds, or until the mixture is very smooth and free of lumps.
\nServe the Mangonadas
\n\u2022 Spoon or pour the chamoy into each of the goblets, dividing it equally between the glasses.
\nSwirl the chamoy in the glass slightly.
\n\u2022 Divide the mangonada mixture evenly between the glasses and garnish each with a tamarind-chile straw.
\n\u2022 Serve and enjoy responsibly.
\nenjoy!!<\/p>\n","protected":false},"excerpt":{"rendered":"