Prep 20 mins
Cook 3 hrs
During the warm months in Mexico, a variety of tropical fruit-flavored ices are sold by vendors with pushcarts, usually stationed in the parks and in front of schools. In the zócalo - main square - several exotic varieties are available, including those flavored with the local specialty, an egg-nog like liquor called rompope, and of course, the ever-popular tequila and lime. The following ice combines the tequila and lime with the the sweetness of mango. Prep time includes freezer time. From Mexico Connect
- 29.58 ml sugar
- 59.14 ml water
- 473.18 ml chopped ripe mangoes (number of mangos will depend on their size)
- 29.58 ml freshly-squeezed lime juice
- 29.58 ml tequila
- Stir the sugar and water together over medium heat until the mixture boils and the sugar dissolves.
- Cool the mixture, place it in a blender, add the mango and lime juice and puree until smooth.
- Transfer to a pie plate or refrigerator tray covered with foil, and freeze 2 hours, or until slushy.
- Remove from freezer, add the tequila, and beat well.
- Return to freezer, remove after one-half hour, and beat again.
- Place the ice in the freezer and remove 10-15 minutes before serving time.
- Place in blender or food processor and process until smooth.
- Serve immediately.
These are great! Very refreshing. Mangos here in the states are not as sweet as Mexico so I added a little extra sugar and took Evelyn's advise and gave it a healthy dose of tequilla and it was perfect! Thanks Susie!
Mango-tequila Slush! VERY nice on this hot day. The lime juice sparked things nicely, the mango was plenty sweet, the tequila provided a little flavour whallop. Next time, I will put in a little more tequila as I, personally, would like that part to be every so slightly more pronounced. Will make this a lot this summer!