It’s that time of year on Maui again… mango season! That means that all of our friends with mango trees are desperately giving away mangos from their yards by the truckload. What does one do with so many mangos?!? Make a lovely libation, of course!
In honor of mango season and the near transition to summer, I whipped up a batch of homemade mango puree and got to work on making some mango margaritas. This recipe is a nice tropical twist on the classic and feels like a midsummer getaway in a glass. Let’s get to work!
Here is what you will need for the puree:
- Fresh mangos
- Cutting board
- Sharp knife
- Jar or container to store and pour your puree
Small-kine warning! Some people are sensitive to a compound in mango skin called urushiol. Contact with urushiol can cause an itchy, blistering skin rash in some people (similar to poison oak or poison ivy). If this is a worry for you, wear food safe gloves.
Alright. Let’s start with how to cut a mango. If you have never before experienced this endeavor, the dismantling of a mango can seem quite daunting. The fruit is typically a large bean shape and contains a thin, fibrous pit. I have found that the method I use to cut the fruit produces the least waste with the least amount of work (a win-win situation, if you ask me).
Start by determining where the stem had been attached. You will use this spot as a guide to determine where the pit is located within the fruit. Your first cut will be just next to this spot, down into the thickest spot in the fruit, alongside the pit. Cut down and through the full thickness of the mango. Repeat on the other side of the stem.
This will leave you with 2 large ovals of fruit. One side with skin, one without.
Trim the remaining skin and flesh from the top and bottom of the pit. Be careful not to cut through the full thickness of your oval, slice 3 or 4 lines lengthwise.
Rotate and slice width wise creating a little grid in your mango half.
Now for the fun part! Push on the skin side of your mango half to invert your little grid. This will make the flesh of your mango stand up from the skin in little cubes.
Simply slice or pluck your little cubes from the skin and toss into the blender. Repeat on the other half of your mango and add in any remaining little trimmings, from skin.
Once your mango has been thoroughly stripped and added to the pitcher of your blender, fire that thing up! I set my blender to the puree setting and let that bad boy do its thing for a couple of minutes.
Turn off your blender and you are good to go! Pour the contents of the pitcher into a food safe container and store in the refrigerator for up to a week.
For a smoother puree, you can also run the contents of your blender through a strainer, but I find that this step is not usually needed.
After emptying your blender pitcher, give it a quick rinse, fill with water, and add a few drops of dish soap. Toss the lid back on, pop it back on your blender, and let it run for about 30 seconds.
Dump the contents and give it a quick rinse. Boom! Clean pitcher!
A tropical explosion in your mouth, this tangy take on the classic margarita is just what summer should be about—good booze and better friends.
- 2 oz fresh mango puree
- 2 oz tequila
- 1 oz fresh lime juice
- Lime wedge (to rim the glass and garnish)
- Chili Powder
- Mix salt and chili powder together in a shallow saucer.
- Run lime wedge around the rim of a rocks glass or coupe.
- Dip Inverted glass in salt and chili powder mixture to rim glass.
- Place mango puree, tequila, lime juice, and ice in a shaker.
- Shake until cold.
- Place several ice cubes in the salt/chili-rimmed glass and top with freshly shaken cocktail.
- Garnish with lime wedge if desired.
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