Alright, folks, this one is going to be quick and dirty. I am currently in the middle of my South American vacation (where there are tans to be gotten and cocktails to be drunk), so I hope you understand the need for brevity in this situation. Don’t worry, I’m taking mental notes on my experience and plenty of videos of Logan attempting to speak Spanish to be shared upon my return. You’re welcome.
That said, I just realized that Sunday is Cinco de Mayo, and I would never forgive myself if I reneged on my promise of a margarita recipe for the occasion. If you must know, Cinco de Mayo is my third favorite holiday (after my birthday, duh, and Thanksgiving, also duh), and it’s often the highlight of my social calendar. Since this year it happens to coincide with my vacation, I’ve decided to celebrate all week.
To be honest, I don’t actually know the history behind Cinco de Mayo besides the fact that it has something to do with the Battle of Puebla (maybe?), and the internet down here is too slow to do any Wikipedia-ing. Whatever. As far as I’m concerned, Cinco de Mayo is a very festive day related to something historical, and you should absolutely do something to honor it.
By something, I clearly mean drink tequila, eat guacamole, and listen to the Selena soundtrack. It is only Friday, so you still have two full days to plan a full-blown fiesta. I suggest inviting a few friends over, investing in some sombreros and a piñata, and whipping up something delicious before drinking your weight in Mango Margaritas.
Full disclosure, I’m not really a tequila person. Tequila shots make me want to die, and I once had a bad experience at a “tequila tasting,” so I tend to avoid it when I’m feeling responsible. However, I’m a sucker for a really good margarita, and if there is ever a day to drink margaritas, it’s obviously Cinco de Mayo. So it’s time to hop on the tequila bandwagon, amigos.
These Mango Margaritas are a full-blown fiesta in you’re mouth. I guarantee that they are nothing like the disgustingly sweet frozen concoctions that you may have
enjoyed suffered through in the past. They’re fresh, zippy, and practically impossible not to drink by the pitcher. Fresh mangos and lime juice let good quality tequila shine, and since these cocktails are sweetened with only light agave nectar, the sugar and calorie contents are much lower than that of your average margarita. As always, I’ve got your beach body (and hangover) in mind.
Since I don’t advise drinking on an empty stomach, I recommend serving your Mango Margaritas with some Cinco de Mayo-friendly favorites. Perhaps shrimp tacos, chipotle steak quesadillas, or chipotle pork tenderloin with mango-avocado salsa. If nothing else, make mass quantities of guacamole and hope for the best. Que fiesta, bitches!
Cinco de Mayo Party Tip: I strongly advise you to get a piñata. You’d be surprised how excited adults get at the prospect of being blindfolded, spun around, and allowed to swing a bat at a cardboard contraption. Most party stores sell empty piñatas, which you can then fill with plastic mini-bottles of booze, bite-size candy, and whatever other grown-up goods you deem appropriate. (Get creative.)
|Most fun I’ve ever had.|
Mango Margaritas:(Makes 4 Party-Size Cocktails)
Preparing your margaritas:
-Place all ingredients in a blender and puree until smooth. (I like my cocktail recipes to have as few steps as possible. You’re welcome.)
To prepare your glasses:
-Pour salt on a cutting board or in a small bowl. Run a lime wedge around the rim of each glass, and then dip the rim in salt. Pour your margs into the salt-rimmed glasses and get weird.
- 2 cups fresh mango, chopped (about 2 whole mangos)
- 1 cup fresh lime juice
- ¼ cup light agave nectar
- 1 cup good quality light tequila (go cheap at your own risk)
- 2 cups ice
- Lime slices
- -Place all ingredients in a blender and puree until smooth. (I like my cocktail recipes to have as few steps as possible. You’re welcome.)
- To prepare your glasses:
- -Pour salt on a cutting board or in a small bowl. Run a lime wedge around the rim of each glass, and then dip the rim in salt. Pour your margs into the salt-rimmed glasses and get weird.