Yesterday my princess had a wonderful birthday party which she was planning for almost 3 months. I was able to pull off the cake somehow. Today is May 5th Cinco de Mayo, it is celebrated as Mexican American heritage festival. Here in Houston you have lots of Mexican Americans and as a result you will get all Latin American ingredients and also there is lot of Mexican restaurants. Since we couldn’t go out and enjoy the dinner and drink in Mexican restaurants as my kids are small and there is no body to baby sit them. As a result I make margarita and other Mexican dishes at home. I learned to make margarita from one of my friend Andrea. This weekend I made mango margarita which we loved to core.
I made mango juice for my kids and mango margarita for both of us. If you have some tequila, triple sac lime and then fully ripe mango you can make this delicious drink at your home. One good thing about this recipe is that if your mango is fully ripe you don’t need any simple syrup or sweetener for this drink.
I got this wonderful idea of making this salt-chili-sugar combo for the rim of margarita glass from here. Mix a teaspoon of chili powder, a teaspoon of salt and 2 teaspoon of sugar in plate and set aside, soak the rim of the margarita glass with lime and dip it in salt chili sugar. Chili will give a nice kick while sipping the margarita.
If you like fruity drinks then give it a try; it is perfect for any day. I made mango margarita using Ataulfo mangoes which is closely related to Indian Alphonso mango. They are less fibrous and sweeter than then Tommy Atkins mango. In a blender add chopped mango, tequila, triple sac, ice and lime juice blend everything well and transfer to margarita glass.
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