Make Ahead

'Tangorita' (Mango tamarind margarita)

May 10, 2012
3 Ratings
Author Notes

Mad scientist 'mixologist in my head' mode.. this was the end result! —Panfusine

Test Kitchen Notes

Tangorita' - Thank goodness it's always five o'clock somewhere, right? That will definitely be the my attitude when this drink is around. I generally prefer bitter over fruity drinks, but Panfusine's clever take on the margarita won me over with its fragrant complexity. The mango, tamarind, and lime form a sort-of tangy fruit brigade that is flanked by the bite of booze on the one side and earthy spice on the other. I wasn't surprised that mango and tamarind worked well here; the real surprise and stealer of the show is the chat masala, which is amazing with both the fruits and with the tequila. —fiveandspice

  • Makes 2 servings
  • 2 tablespoons Mango puree
  • 1/2 teaspoon Tamarind pulp (NOT the concentrate)
  • Juice of 1lime
  • 4 ounces Tequila
  • 4 ounces Triple sec
  • 1/4-1/2 teaspoons Chat masala
  • 2 pinches aleppo pepper
  • 1 tray of standard ice cubes
In This Recipe
  1. Combine the ice cubes, mango & tamarind pulp in a ice crushing enabled blender and blend into a thick slush
  2. Combine the tequila, triple sec, lime juice, chaat masala and aleppo pepper into the same jar & pulse it once or twice to blend
  3. Rim the edges of margarita glasses with crushed pink Himalayan salt. Pour out the cocktail into the glasses & serve chilled with a red thai chilli as garnish.

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • em-i-lis
  • fiveandspice
  • wssmom
  • boulangere
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!