Margarita Mango
Blanco tequila, fresh lime, Triple Sec, and ripe mango — the Margarita, frozen and improved.
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Servings: 12 1/2 cup servings
Calories: 390kcal
Weight measurements (grams) adjust with servings. Volume measurements shown in parentheses are accurate at the default serving size — use grams when scaling recipes up or down.
Ingredients
- 2 cups heavy cream (480 ml)
- 1 cup whole milk (240 ml)
- ¾ cup granulated sugar (155 g)
- 5 l arge egg yolks
- 3 tbsp blanco tequila (45 ml)
- 1 tbsp Triple Sec (15 ml)
- 2 tbsp fresh lime juice (30 ml)
- 1 cup ripe mango puree, strained (240 ml)
- 1 tsp vanilla extract (5 ml)
- ¼ tsp fine salt (1.5 g)
- ¼ tsp flaky sea salt (1.5 g, for finish)
Instructions
- Peel and puree ripe mango. Strain through a fine-mesh sieve, pressing firmly. Measure 240 ml (1 cup) strained puree. Set aside.
- Heat cream, milk, and fine salt in a heavy saucepan until steaming. Do not boil.
- Whisk egg yolks and sugar until pale and slightly thickened, about 90 seconds.
- Temper: ladle ½ cup hot cream into yolks while whisking constantly. Repeat with a second ladle.
- Return to saucepan. Cook over medium-low, stirring constantly, to 170–175°F (nappe).
- Remove from heat. Let cool to 160°F. Stir in tequila, Triple Sec, and lime juice.
- Whisk in mango puree and vanilla until fully incorporated.
- Strain through a fine-mesh sieve. Press plastic wrap onto surface. Chill 4 hours or overnight.
- Churn 20–25 minutes until soft peaks form.
- Transfer to container. Sprinkle flaky sea salt over top. Press plastic wrap onto surface. Freeze 4 hours.
Nutrition
Serving: 0.5g | Calories: 390kcal | Carbohydrates: 36g | Protein: 5g | Fat: 26g