Fabulous Margaritas



My time under the summer sun is over. Long and hot days of great weather, even greater food and most importantly of family time and relaxation, leaving behind an utterly sweet taste to slowly savour over these winter days and to last till next time.


The recipe I'm sharing today is just one way of using the fruit I ate without measure over my stay in Mexico; it will also remind me of this trip for the years to come as in my opinion, it has been the greater season yet.

I've never tasted such an explosion of notes coming from this pulpy sun kissed fruit, a burst of sweet and sour flavours and textures given by this humble fruit.


I made a lot of these margaritas over the past few weeks for friends and family; we do entertain a lot in the BG house, and kept myself quite content on the dry side drinking pure mango juice with a squirt of lime.

If mango syrup is not available near you fear not as I'm sharing the original lime Maggies recipe too, there, no excuse.

Now if you can get your hands on a ripe mango, enjoy shamelessly you lucky northerner, we will be licking our lips and savouring the memories of warmer times. And double or triple the recipe as you wish!


Mango Margarita

Serves 2


1 cup ice cubes

1 shot, 40ml lime juice, freshly squeezed

1/2 cup good quality mango syrup *

1 shot, 40ml tequila, I use Herradura Reposado

Pinch of Tajin or other mild chilli powder, plus extra for the glass rim

Edible flowers or dehydrated citrus to decorate



*I make my own syrup when they're in season by pureeing ripe mangos and cooking them with a touch of unrefined sugar until thick and glossy.


Lime Margarita

Serves 2


2 shots, 80 ml lime juice, freshly squeezed

1/4 cup simple syrup

1 shot, 40 ml Cointreau liqueur

1 shot, 40 ml tequila

Pinch of Tajin or other mild chilli powder, plus extra for the glass rim



In a high power blender mix all ingredients (minus decorative bits), until ice is smooth. Pour in a margarita or other cocktail glass you fancy which you've previously moistened with the aid of a lime and then dipped in Tajin or salt. Decorate with edible flowers and citrus. Serve immediately.



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