Mango Basil Margarita Recipe

Mango-Basil Margarita

1. 1

   Prepare mango puree

   Peel and dice one ripe mango (about 1 cup diced). Place the mango pieces into a blender and puree until smooth, about 20–30 seconds. If the puree is very thick, add 1–2 tablespoons of water and pulse once to reach a thick, pourable consistency. Strain through a fine mesh sieve if you prefer a very smooth texture (optional). Chill briefly if desired.

2. 2

   Prepare glass rims

   Rub the lime wedge around the rim of 2 rocks or coupe glasses. Spread the coarse salt or tajín on a small plate and dip the rims into it so they are evenly coated. Set glasses aside.

3. 3

   Bruise basil

   Place the 10 basil leaves in the palm of your hand or on a cutting board and clap or gently crush them to release their aroma. Alternatively, stack leaves, roll into a tight cylinder, and slice thinly (chiffonade). Reserve a few small whole leaves for garnish.

4. 4

   Build and muddle

   In a cocktail shaker or mixing glass, add the bruised basil leaves and the mango puree. Add the tequila (4 oz), orange liqueur (1 oz), fresh lime juice (1 oz), and simple syrup (0.5 oz). Add a handful of ice (about 1 cup) to the shaker.

5. 5

   Muddle and shake

   Gently muddle the basil and mango together 6–8 times to further release basil oils and mix flavors (do not pulverize completely). Secure the shaker lid and shake vigorously for 10–15 seconds until the outside is chilled and slightly frosted.

6. 6

   Strain and top

   Fill the prepared glasses with fresh ice (about 1/2 cup per glass). Double-strain the shaken mixture into the glasses using a fine strainer to catch basil bits and mango fibers. Top each glass with about 1 oz (approximately 1–1.5 tablespoons) of club soda divided (total 2 oz) to add effervescence. Gently stir once to combine.

7. 7

   Garnish and serve

   Garnish each cocktail with a basil sprig and a mango slice or cube on a cocktail pick. Serve immediately with the salted/tajín rimmed glass and an optional extra lime wedge on the side.

8. 8

   Notes & adjustments

   Adjust sweetness with more or less simple syrup to taste. For a frozen version, combine the mango puree, basil, tequila, orange liqueur, lime juice, and simple syrup with 2 cups of ice in a blender and pulse until smooth, then pour into rimmed glasses and top with soda.