Sparkling Mango Cocktail
Transport yourself to sun-soaked Mexico with this sparkling mango cocktail inspired by the iconic Hotel California in Todos Santos. With sweet fresh mango, smooth tequila, and zesty white lemonade, it's the ultimate summer celebration in a glass!
Servings: 4 drinks
Calories: 330kcal
Cost: $5
Equipment
- blender
Ingredients
- 6 cups chopped peeled, fresh mango
- 1 cup frozen white lemonade
- 4 ounces tequila, vodka or mezcal
- 3/4 cup ice cubes
- chili lime salt to rim the glass
- lime wedge for garnish
Chile Lime Salt
- 1/2 cup sea salt
- 1 teaspoon lime zest
- 1 teaspoon chili powder
Instructions
- Place all ingredients ( except those for the chili lime salt and the lime wedge) in a high-powered blender
- Blend at low and then high speed for 60 seconds until ice is pulverized into tiny pieces.
- Moisten the rim of the cocktail glass by running a wedge of fresh lime around the top.
- Spread the chili lime salt out on a small plate.
- Invert the glass and dip it into the chile salt mixture, twisting it lightly until it's fully coated.
- Pour the mango mixture into the glass and garnish with a wedge of lime
Chili Lime Salt
- Grate the peel of a fresh lime using a zester.
- Combine Mexican sea salt, chili powder and lime zest in a bowl.
- Use to rim the top of a glass for margaritas, mezcalitos or this sparkling mango cocktail.
Notes
- You can use any kind of mango but for the most brilliant orange colour similar to the Hotel California cocktail, opt for the Haden, Francis and Tommy Atkin variety.
- White or silver tequila is the best tequila to use in mixed drinks.
- If it’s your first time making a mango recipe, you might want to wear gloves. Some people are allergic to mangoes.
Nutrition
Calories: 330kcal | Carbohydrates: 67g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 459mg | Fiber: 4g | Sugar: 60g | Vitamin A: 2678IU | Vitamin C: 98mg | Calcium: 33mg | Iron: 1mg