Recipe for cooking peach-mango margaritas
Recipes from Mexico :: Mexican Beverages
1 med. ripe mango, peeled, pitted
and coarsely diced
2 med. ripe peaches, pitted, diced
3/4 c. gold tequila
3/4 c. Triple Sec
1/2 c. fresh lime juice
About 4 trays ice cubes
In a food processor, purée the mango and peaches. You should have about 1 1/2 (one and one-half) c. of purée. Transfer to a container, cover, and refrigerate until cold (about 1 hour).
In a blender container, combine half the purée, half the tequila, half the Triple Sec and half the lime juice. Fill the jar to the top with ice cubes, cover, and blend on high until thick and slushy. Transfer to a pitcher. Repeat with remaining ingredients. Stir to blend, pour into glasses, and serve immediately.
