- 2 ounces blanco tequila
- 1-ounce Cointreau or Triple Sec
- 1 lime, juiced, plus a lime wedge, for garnish
- 1 cup fresh mango chunks, plus a mango slice, for garnish
- 2 ounces sweet and sour mix
Preparation: Made in 2 parts, half frozen and half on the rocks.
In a shaker tin combine ice, 1-ounce tequilla, 1/2-ounce Cointreau or Triple Sec, juice of 1/2 lime, and 1-ounce sweet and sour mix. Shake ingredients and strain over ice into a pint glass.
For the second part, add the remaining ingredients, plus 1 cup of ice to a blender. Blend all the ingredients until smooth. Pour the frozen mango margarita into the pint glass with the margarita, to create a floating island and garnish with a mango slice and a lime wedge