Best Nieve De Mango Con Tequila Mango Tequila Ice Recipes
NIEVE DE MANGO CON TEQUILA ( MANGO - TEQUILA ICE)
During the warm months in Mexico, a variety of tropical fruit-flavored ices are sold by vendors with pushcarts, usually stationed in the parks and in front of schools. In the zócalo - main square - several exotic varieties are available, including those flavored with the local specialty, an egg-nog like liquor called rompope, and of course, the ever-popular tequila and lime. The following ice combines the tequila and lime with the the sweetness of mango. Prep time includes freezer time. From Mexico Connect
Provided by SusieQusie
Categories Beverages
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Stir the sugar and water together over medium heat until the mixture boils and the sugar dissolves.
- Cool the mixture, place it in a blender, add the mango and lime juice and puree until smooth.
- Transfer to a pie plate or refrigerator tray covered with foil, and freeze 2 hours, or until slushy.
- Remove from freezer, add the tequila, and beat well.
- Return to freezer, remove after one-half hour, and beat again.
- Place the ice in the freezer and remove 10-15 minutes before serving time.
- Place in blender or food processor and process until smooth.
- Serve immediately.
Nutrition Facts : Calories 79.9, Fat 0.2, SaturatedFat 0.1, Sodium 2.1, Carbohydrate 21, Fiber 1.5, Sugar 18.6, Protein 0.5
MAGNIFICENT FROZEN MANGO MARGARITAS
Perfect for Cinco de Mayo or for any day of the year! Garnish glass with coarse sugar or kosher salt if desired.
Provided by Cookin_in_Wheaton
Categories World Cuisine Recipes Latin American Mexican
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Blend ice, mango, tequila, triple sec, ginger ale, simple syrup, and lemon juice in a blender until smooth.
Nutrition Facts : Calories 220.4 calories, Carbohydrate 34 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.3 g, Sodium 7.9 mg, Sugar 17.4 g
MANGO TEQUILA SUNRISE
Steps:
- Place 2 large ice cubes into a collins glass. Add the tequila, mango nectar and orange juice and stir. Carefully pour in the creme de cassis (it will settle at the bottom of the glass). Serve immediately (and do not stir).
MANGO ICE WITH TEQUILA AND LIME
Categories Tequila Citrus Fruit Dessert Low Fat Low Sodium Mango Vegan Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Combine first 3 ingredients in heavy small saucepan. Stir over medium heat until sugar dissolves and mixture boils. Cool syrup slightly.
- Puree mangoes, syrup and lime juice in processor until smooth. Transfer mixture to pie plate. Freeze, stirring occasionally until slushy, about 2 hours. Continue freezing until firm. Let stand 10 minutes at room temperature. Break up into chunks. Return mixture to processor and process until smooth. Serve.
MANGONADA
When the summer sun screams across Mexico's city streets and sandy beaches, mangonadas come to the rescue. Also called chamangos, they can be made with any combination of mango sorbet, chopped fresh mango or mango purée, and may or may not be spiked, but they'll always contain the salty, spicy and tangy flavors of Tajín and chamoy. Tajín, a chile-lime salt, is a delicious addition to sweet and savory foods alike. Its sister condiment, chamoy, is traditionally made from fermented fruit, salt, sugar and chiles. Depending on your location, you can find Tajín, chamoy and tamarind straws - their sour, chewy coating adds an extra tickle of tartness - at supermarkets or Latin American grocers; all three are available online.
Provided by Daniela Galarza
Categories snack, non-alcoholic drinks, shakes and smoothies
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place 5 cups mango in a blender, reserving the remaining mango. Add the sugar, lime juice and 3/4 cup cold water to the blender, and blend on medium-high speed until puréed. Blend in tequila or rum, if using. Blend in additional water, adding 1/4 cup at a time, until mango mixture reaches the desired consistency.
- Chill mango mixture, covered, in refrigerator until ready to serve. For a colder mangonada, transfer mixture to the freezer until it reaches the consistency of a slushy.
- To serve, pour or scoop about 1/2 cup of mango mixture into each of four 16-ounce glasses. Add about 1/3 cup reserved mango to each glass, followed by 1 1/2 to 2 tablespoons chamoy and a generous sprinkle of Tajín. Repeat with the remaining mango mixture, mango pieces, chamoy and a final sprinkling of Tajín on top. Garnish each glass with a tamarind candy straw, if using, and a spoon. Serve immediately.
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