As the orange is to America, so the mango is to Mexico. Thus it is fitting, if not inevitable, that mango margaritas have become a summertime staple at Teala’s in Houston (3210 W. Dallas), a Mexican restaurant with a Thai twist. Bangkok-born owner Teal Anomaiprasert got the idea while on a culinary reconnaissance trip to the Yucatán, where she discovered that Mexican and Thai cooking have more than a little in common: “Both countries use lots of fresh lime, onions, tomatoes, cilantro, and hot, hot peppers.” And, of course, mangoes. Teala’s tomatoey salsa and pico de gallo-spiked black bean dip are lively complements to the cooling cocktails.

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.


6 medium tomatoes
2 tablespoons fresh lemon juice
1/4 medium onion, chopped
1 clove garlic, minced
1 tablespoon chopped cilantro
1 large jalapeño, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper

Core tomatoes. Place in a large saucepan and boil no more than 5 minutes. Remove skin and chop roughly. Place in a serving bowl and mix in remaining ingredients. Adjust seasoning. Refrigerate for at least 2 hours. Serves 4 to 5.

Black Bean Dip

1 cup dried black beans
6 1/2 cups warm water
1 medium tomato, diced
1 small onion, diced
1 medium fresh jalapeño, seeded and minced
1 tablespoon chopped cilantro
2 teaspoons fresh lemon juice
1/2 teaspoon each salt, ground cumin, ground coriander seed, and ground Mexican oregano
1 clove garlic, minced

Wash beans, pick out bad ones and stones, and soak in 6 cups water 6 hours, or overnight. Place in a medium saucepan and cook over high heat until soft. Remove from heat and mash roughly with a potato masher. Add remaining water, return to heat, and cook 5 minutes. Add remaining ingredients and cook another 5 minutes. Adjust seasoning. Serve warm with tortilla chips. Serves 4 to 5.