This tropical margarita is much fruitier and easier to drink than a genuine Mexican margarita. If a frozen drink gives you a headache, omit the crushed ice and serve on the rocks.

1 shot (1 ounce) tequila
1 shot (1 ounce) Cointreau
1/4 fresh mango, peeled and chopped
1/2 cup fresh orange juice
juice of 1/2 Mexican or Key lime
1 cup crushed ice
2 Mexican or Key lime slices, for garnish

Combine the tequila, Cointreau, mango, orange juice, lime juice, and ice in a blender and blend until slushy. Serve in large cocktail glasses. Makes 2 margaritas.

Recipes from Nuevo Tex-Mex: Festive New Recipes From Just North of the Border by David Garrido and Robb Walsh. Published by Chronicle Books, 1998, $19.95.