MANGO MARGARITAS
Provided by Ree Drummond : Food Network
Categories beverage
Time 10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Begin by zesting the limes. Pour the coarse sugar over the lime zest and toss with your fingers to combine. Set aside.
- Throw the mango chunks into a blender. Top off the blender with ice. Pour in the tequila and triple sec. Add the granulated sugar and squeeze in the juice of the limes. Blend until completely smooth, adding more ice if necessary to get the consistency you want. Use a piece of one of the limes to moisten the rims of the glasses. Dip the rims in the lime sugar. Pour the drinks and serve immediately.
MANGO MARGARITA CUPCAKES
Entered for Safe-keeping, these are very Cinco de Mayo festive. From woman's World 8/2/10. Cooling time was excluded from preparation time; estimate total elapsed time to be 2 hours, 5 minutes.
Provided by KateL
Categories Dessert
Time 1h5m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees Fahrenheit. Line 12 muffin cups with cupcake lines.
- Dice mango; reserve.
- Combine flour, baking powder and salt.
- On medium speed, beat granulated sugar and 1/2 cup butter until light and fluffy, 2-3 minutes.
- Add eggs and mango baby food; beat until blended.
- On low speed, gradually beat in flour mixture.
- Stir in diced mango and 1 teaspoon lime zest.
- Divide batter among liners. Bake for 20 minutes or until toothpick inserted into centers comes out clean.
- Cool 10 minutes. Transfer from pan to rack; cool completely.
- FROSTING:.
- On medium speed, beat remaining 1 cup butter until light and fluffy, about 2 minutes.
- On low speed, gradually beat in confectioners' sugar.
- Beat in milk and remaining 1 teaspoon lime zest; beat on medium speed until fluffy.
- If desired, transfer frosting to pastry bag fitted with medium round tip; pipe or spread frosting on cupcakes.
- Cut remaining 1/2 mango into small thin wedges.
- If desired, sprinkle cupcake edges with green sugar. Garnish with mango, lime and cocktail umbrellas, if desired.
Nutrition Facts : Calories 471.8, Fat 24.2, SaturatedFat 15, Cholesterol 92.5, Sodium 296.4, Carbohydrate 63.2, Fiber 1, Sugar 51.8, Protein 3.1
MANGO MARGARITA
For a tropical take on a classic summer cocktail, use mangoes that are very ripe for this recipe - the riper they are, the more rounded the flavour
Provided by Miriam Nice
Categories Drink
Time 5m
Number Of Ingredients 7
Steps:
- Put all of the ingredients (except the garnish) in a blender suitable for crushing ice. Blend until smooth then pour into a margarita glass or large coupe.
- Garnish with a slice of fresh mango or a sprig of fresh basil.
Nutrition Facts : Calories 270 calories, Fat 0.3 grams fat, Carbohydrate 24 grams carbohydrates, Sugar 23 grams sugar, Fiber 0.9 grams fiber, Protein 0.5 grams protein, Sodium 0.01 milligram of sodium
MANGO MARGARITA
This is my favorite flavored margarita. It is a beautiful color and really is quite delicious. This uses mango nectar not watered down mango juice - you can find it in your Hispanic section of the grocery store if it is not in the juice section. We drink them all the time during the summer. Use the best quality tequila you can afford.... you will thank me later.
Provided by NcMysteryShopper
Categories Beverages
Time 2m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Rim margarita, hurricane-style glass or cocktail glasses with sugar, if inclined.
- Blend all ingredients in a blender or food processor if using fresh or frozen mango. Otherwise, pour into cocktail shaker and shake.
- Strain into glasses. Squeeze juice from 1 lime quarter into each drink and garnish glass with lime slice.
MARGARITA CUPCAKES
These margarita cupcakes are my most requested recipe. If you are unable to find Key lime juice, you can use regular lime juice. -Kerri McMillan, Sylvester, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line 20 muffin cups with paper liners. Combine the first 5 ingredients. Beat on low speed 30 seconds; beat on medium 2 minutes., Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine 2 tablespoons lime juice, meringue powder and water. Whisk until frothy. Add confectioners' sugar, shortening, and remaining lime juice. Beat until smooth; frost cupcakes. If desired, garnish with lime zest and slices.
Nutrition Facts : Calories 309 calories, Fat 15g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 170mg sodium, Carbohydrate 43g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.
MANGO MARGARITA CAKE
Mangoes and margarita mix make a tropical cake creamy and dreamy.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 15
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with baking spray with flour (do not use dark or nonstick pan). In large bowl, beat cake mix, margarita mix, oil, water, lime peel, eggs and 1 cup of the diced mango with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In small bowl, place remaining diced mango and mash with fork until pureed. In medium bowl, fold together whipped topping and yogurt; frost cake. Spoon small dollops of pureed mango over frosting, then swirl with back of spoon. Store in refrigerator.
Nutrition Facts : Calories 280, Carbohydrate 43 g, Cholesterol 50 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 18 g, TransFat 0 g
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