Chili Lime Mango Margaritas Food

CHILE-MANGO MARGARITA

Steps:

• In a small saucepan over medium-high heat, combine the agave, habanero and 3/4 cup water and stir until combined. Bring to a simmer and cook for 2 minutes, or until the agave is fully mixed with the water. Turn off the heat and let cool. Strain through a fine-mesh sieve.
• In a pitcher, combine the chile-agave simple syrup, lime juice, mango nectar and tequila. Stir to combine. Pour into glasses over ice. Garnish with lime slices.

MANGO MARGARITA WITH CHILE SALT AND LIME

Steps:

• In a blender, puree the mango then add the ice, tequila, orange liqueur, lime juice and super fine sugar and blend until smooth.
• Mix the chile powder and kosher salt on a small plate. Moisten the rim of a glass with the lime wedge; dip the rim in the chile powder and twist to coat. Pour into the glass and serve with a wedge of lime.

MANGO MARGARITAS

Steps:

• Begin by zesting the limes. Pour the coarse sugar over the lime zest and toss with your fingers to combine. Set aside.
• Throw the mango chunks into a blender. Top off the blender with ice. Pour in the tequila and triple sec. Add the granulated sugar and squeeze in the juice of the limes. Blend until completely smooth, adding more ice if necessary to get the consistency you want. Use a piece of one of the limes to moisten the rims of the glasses. Dip the rims in the lime sugar. Pour the drinks and serve immediately.

SPICY MANGO MARGARITA WITH CHILI LIME

Steps:

• Slice half a lime into 2 thin rounds for garnish and cut an additional piece for the rim of the glasses.
• Shake Tajin, or chili lime salt, into a shallow dish or small plate. Rub a cut lime wedge around the rim of 2 glasses then turn the glasses upside down and place into the Tajin to coat the rim. Let dry while preparing mango margaritas.
• Add all remaining ingredients, except ice, to a blender.
• Puree until smooth.
• Pour into glasses and add lime wedge on the rim. If desired add the ice for margaritas on the rocks, and serve.

MANGO WITH CHILE-LIME SALT

Steps:

• In a small bowl, combine the chile powder, lime zest and salt. Use the chile-lime salt immediately or store at room temperature in an airtight container for up to 3 days.
• Sprinkle the chile-lime salt all over the mango and serve immediately, or loosely cover and refrigerate for up to 4 hours.