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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.
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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)
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