Texas Monthly: Teala's Mango Margaritas

Featured in the August 1994 issue of Texas Monthly

Teala's Mango Margaritas

Teala's tomatoey salsa and pico de gallo-spiked black bean dip are lively complements to the cooling cocktails.

Teala's Mango Margaritas

1 cup white tequila
1/2 cup Triple Sec or Cointreau
2 1/2 cups puréed fresh ripe mangoes
(4 or 5, depending on size)
1/4 cup fresh lemon juice
1/2 cup fresh lime juice
1/4 cup fresh orange juice
1 pound crushed ice

Place half of the ingredients in a blender (it can hold only half the batch at a time) and blend to a slushy consistency (will not be as thick as a typical frozen margarita). If mangoes are not fully ripe, add more Triple Sec to taste. Off-season, use frozen mangoes. Makes four 10-ounce margaritas.

Teala's
3210 W. Dallas
Houston, Texas

Teala's is a Mexican restaurant with a Thai twist. Bangkok-born owner Teal Anomaiprasert got the idea while on a culinary reconnaissance trip to the Yucat�n, where she discovered that Mexican and Thai cooking have more than a little in common.

Also featured:
Salsa
Black Bean Dip

Liquor Store
white tequila
Triple Sec or Cointreau

Produce
4 - 5 ripe mangoes
fresh lemon juice (or 2-3 lemons)
fresh lime juice (or 6 limes)
fresh orange juice (or 1 orange)