How to Make a Mangorita
Editor-in-chief, Lauren Purcell, shows you how to make the Mangorita--a mango margarita!--from the July/August issue of Every Day with Rachael Ray.
Hi, I'm Lauren Purcell, editor-in-chief of Every Day with Rachael Ray, and I'm going to show you how to make the frozen Mangorita cocktail from our July/August issue. First, chop four cups of mango, and freeze the chunks. Next make a batch of jalapeno simple syrup. It's super easy. Put half a medium jalapeno, stemmed and seeded, into a saucepan with half a cup of sugar and half a cup of water. Stir over medium heat until the sugar dissolves, and then take the pan off the heat and let the mixture steep for five minutes. While that's happening, you can make your jalapeno salt for rimming the glass. Use the other half of the jalapeno and a third of a cup of kosher salt. Put it in a food processor and pulse until combined. In a pitcher combine two ounces of lime juice, four ounces each of tequila and orange liqueur such as Cointreau, and your jalapeno simple syrup. Blend one cup of that mangorita mix with two cups of frozen mango and one and a half cups of ice. Pour it into your salt rimmed glass, and enjoy.
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