Recipe from Teala’s, Houston

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.