mangorita
We were at a wedding in Key West this past summer and upon entering the reception gardens, they served mangoritas. I admit that I was unfamiliar with them until that point. But, they were really delicious and very refreshing on such a hot day. This weekend, I threw my husband a surprise party – and I decided that it would be fitting to serve the Key West mangorita for our guests. Although it’s not exact, I came very close. I suspect the difference is using fresh mango puree versus using mango juice. Since mangoes are out of season, I chose to use juice instead. I prefer Ceres 100% juice. It’s from South Africa and it’s amazing. I first tasted it on my premier journey to South Africa to visit my husband while we were dating. It became available in the U.S. about 18 months ago.
2 oz 100% agave tequila
1 oz Cointreau (orange flavored liqueur)
1 oz orange juice
1 oz freshly squeezed lime juice
4 oz mango juice (see headnote)
Mix all ingredients over ice in a shaker. Shake for 30 seconds. And pour into a glass. Garnish with lime wedge.
[...] dip I made last night. Our dear friends from Baltimore that were married in Key West last year (see mangorita post) were visiting and we had such a nice time catching [...]