On Saturday Bill arrived with a huge bucket of peaches he had picked at a friend’s house. He asked for recipe ideas, so here’s my version: a grown-up peach and mango margarita smoothie. Since Bill is allergic to mango, he’ll have to imagine how creamy and delicious this is.
Ingredients (makes two margaritas)
- 2 large peaches (or 4 small peaches), peeled and sliced
- 1 ripe mango, peeled and sliced
- 60 ml (1/4 cup) silver tequila
- 2 tablespoons Triple Sec
- Juice of 1 lime
- 6 ice cubes, crushed
Method
Place the peeled mango and peaches in a food processor or blender and puree until completely smooth. Add the tequila, Triple Sec, lime juice and crushed ice. Blend again until the ice is fully broken down and the mixture reaches a thick, smoothie-like consistency. Taste and, if you prefer a sweeter cocktail, stir in about 1 tablespoon of sugar or simple syrup, adjusting to your preference.
Divide the margarita smoothie between two chilled cocktail glasses and garnish with a thin slice of peach or mango. These drinks are refreshing and surprisingly easy to sip—adjust the sweetness and spirit level to suit your taste.