There’s always Chipotle, but one of our favorite local Mexican restaurants just took over a space just a few blocks from our apartment, so we hiked over there to satisfy our cravings. All signature margaritas are made with freshly squeezed fruit and only natural ingredients. The following is our inspired version with a fruity, spicy twist! Chili Lime Mango MargaritasĪ couple of weeks ago, I had one of those days where I’d been in the kitchen for one too many hours and didn’t feel like cooking. I love mango and I love margaritas and this was definitely a great treat to have on a hot day Its a non dairy soft serve. Combine all ingredients (except soda water) in a shaker with ice. Dip in margarita salt, rotating until coated. For the salted rim, take a lime or mango wedge and coat the rim of a margarita glass or double old-fashioned glass.
It’s thought that he created it for a customer who was allergic to all hard alcohol except tequila, but wanted something more than just a shot.īased on the popularity and spread of this delicious cocktail, we’d say the creation of the margarita was a major success! You can read about other theories on the origin here. Pick your favorite flavour: Strawberry, Raspberry, Lime, Blue Curacao, Mango, Strawberry-Banana, Peach, Watermelon, or Pina Colada. One mango makes roughly 4 ounces of puree.
There are several theories of where the margarita first originated and we’re not sure which one is true! But the most popular is that it was created in 1938 by Carlos ‘Danny’ Herrera at his restaurant in Tijuana, Mexico. 2 ounces nonalcoholic silver tequila 3 ounces mango juice 1 ounce freshly-squeezed lime juice ounce nonalcoholic orange liqueur ounce agave syrup Ice.
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