Ingredients:
2 tablespoons water
2 tablespoons sugar
1/2 cup fresh orange juice
1/2 cup tequila
1/4 cup mango nectar
1/4 cup fresh lime juice
1/4 cup Triple Sec
3 Champagne mangoes, peeled, seeded, chopped, and frozen (about 3 cups)
3 dried pequín chiles or chiles de árbol
1 cup ice
1/2 teaspoon kosher salt, divided
3/8 teaspoon sugar
1 lime wedge
Directions:
1. Combine 2 tablespoons water and 2 tablespoons sugar in a microwave-safe glass measuring cup; microwave at HIGH 2 minutes. Stir until sugar dissolves. Combine sugar mixture, orange juice, and next 6 ingredients (through chiles) in a blender, and process until smooth. Add ice to blender; pulse to combine. Stir in 1/8 teaspoon salt. Chill in refrigerator 30 minutes, stirring after 15 minutes.
2. Combine remaining salt and 3/8 teaspoon sugar in a saucer. Rub the rims of 6 glasses with 1 lime wedge; spin rim of each glass in salt mixture to coat. Fill each glass with about 2/3 cup margarita.
Note:
Champagne mangoes are also called Ataulfo mangoes. Other varieties may be used but won’t be as smooth. Use more mango nectar to compensate.
Mozy Up to the Bar 