A week at the Grand Velas Riviera Maya Resort near Cancun, Mexico, was a fantastic way to kick off the New Year. We were there for Food Blog Camp 2011 to learn from some of the top food bloggers, photographers and food stylists in the world. It was a fantastic week with good food, sunshine, warm tropical breezes, high-powered teaching, food-blogger fellowship, and some very tasty mango margaritas!
The A Team of Food Blogging
It was a privilege to meet and be taught by (yes, and hang out with) Elise Bauer of Simply Recipes, David Lebovitz, Diane Cu and Todd Porter of White On Rice Couple, Matt Armendariz of Matt Bites, Adam Pearson, and Jaden Hair of Steamy Kitchen.
Margaritaville: Authentic Mango Margaritas
We couldn’t resist a refreshing cocktail in the land of tequila. Oh the choices! Traditional, Cadillac, ruby red strawberry, cool white coconut, lime green lime, pale peach, or a bright orange mango margarita. It was hard to decide. The mango won, but it needed a little something more.
A Margarita Lesson
With the intent of not only getting a margarita, but a lesson and recipe, I sauntered up to the pool bar. The smiling bartender, Santos, was happy to oblige. I requested a mango margarita made like a Cadillac margarita with Grand Marnier. It was hit.
Sweet mango puree, citrusy lime juice, good tequila plus the famous bitter orange cognac flavor of Grand Marnier all blended with ice. Instead of just salt or sugar on the rim, Santos used a special Mexican red chile-lime-salt blend called Tajin. The Tajin really added a special kick as well as beautiful color to the rim. Find it online from Mexgrocer and Amazon, or substitute coarse salt as for regular margaritas.
Blend with ice in a blender, pour into a tall glass, and enjoy a taste of the Mexican Riviera. We will definitely be making these at home while we read up on the adventures of all of our new friends from Food Blog Camp. Click on the links above for some good reading. You will be glad you did.
Cadillac Mango Margaritas
I watched the bartender make this and had to estimate the quantities that he poured. Adjust with additional mango puree, lime juice, or simple syrup to get the flavors just right for you. For the mango puree, purchase a bag of frozen mango chunks, thaw, and puree in the blender until smooth.
- 1/4 cup water
- 1/4 cup sugar
- 3 ounces good tequila 2 shots
- 3 ounces Grand Marnier liqueur 2 shots
- 6-8 ounces frozen pureed mango (see note below)
- 4 ounces fresh squeezed lime juice divided use
- 2-3 cups Ice
- 1-2 tablespoons cooled simple syrup, to taste
Rim Garnish (optional)
- Tajin or coarse salt to rim glasses
Start by making simple syrup. Add water and sugar to a small saucepan and cook over low heat until the sugar has completely dissolved, swirling pan occasionally. Allow syrup to cool.
If rimming the glasses in spice blend or with salt, place half of the lime juice in a saucer and add a little water. Dip rim of the glasses into the water-lime mixture, then into salt or spice blend. Set aside.
To make margaritas, place tequila, Grand Marnier, mango puree, the rest of the lime juice, and ice. Whirl until smooth. Add simple syrup to taste and adjust sweetness to your preference. Pour into prepared glasses and enjoy.
To make your own mango puree, add a semi-thawed bag of frozen mango cubes to the blender and puree.