Active Time

　　10 minutes

　　Total Time

　　10 minutes

　　If you, like us, are always searching for ways to cool down over the summer, let us introduce you to the chilliest drink on the block: frozen mango margaritas. This cocktail recipe takes a basic margarita formula (tequila + orange liqueur + lime juice + sugar) and, with the help of a ripe mango and a blender, transforms it into a spectacular summer cocktail.

　　Look for mangoes with skin that’s just starting to wrinkle, but without any bruising—that’s how you know they’ll be extra-sweet. (And if you need an assist, check out our guide to cutting mangoes.) Can’t find any ripe fruit? Adjust the drink with a bit of extra sugar, or look to the frozen aisle for mango that’s always ready for a good time. We recommend blanco tequila here, but if you want to match the color palette, go for amber-hued reposado tequila for a richer flavor.

　　Once you’ve tried this recipe for mango margaritas, keep the party rolling with a watermelon variation, or if you’re out of fruit, opt for a classic frozen margarita. And when you’re ready to move on from tequila, may we suggest a few other classic cocktails turned slushies? Try a Frozen Moscow Mule, Negroni Slushy, or an Amaretto Sour Slushy.

Ingredients

　　1½ cups diced peeled ripe mango

　　3 oz blanco tequila

　　1 oz. Cointreau or other orange liqueur

　　2 oz. fresh lime juice

　　3 Tbsp. superfine granulated sugar

　　2 cups ice cubes

　　2 lime wheels for serving

　　Purée 1½ cups diced peeled ripe mango, 3 oz. blanco tequila, 1 oz. Cointreau or other orange liqueur, 2 oz. fresh lime juice, 3 tablespoons superfine granulated sugar, and 2 cups ice cubes in a blender until smooth. Divide between two tall glasses and garnish with a lime wheel. 

　　Editor’s note: This recipe was first printed in the June 2001 issue of ‘Gourmet.’ Head this way for more of our favorite summer cocktails.