Margarita Mango
Blanco tequila, fresh lime, Triple Sec, and ripe mango — the Margarita, frozen and improved.
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Servings: 8 1/2 cup servings
Calories: 365kcal
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
- 1 ½ cups heavy cream (360 ml)
- 1 cup whole milk (240 ml)
- ⅔ cup granulated sugar (135 g)
- 4 l arge egg yolks
- 3 tbsp blanco tequila (45 ml)
- 1 tbsp Triple Sec (15 ml)
- 1 ½ tbsp fresh lime juice (22 ml)
- ¾ cup ripe mango puree, strained (180 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
- Confirm bowl frozen 24+ hours. Puree and strain mango. Measure ¾ cup. Set aside.
- Heat cream, milk, and fine salt until steaming.
- Whisk yolks and sugar until pale. Temper with two additions of hot cream.
- Return to saucepan. Cook, stirring, to 170–175°F (nappe).
- Remove from heat. Cool to 160°F. Stir in tequila, Triple Sec, and lime juice.
- Whisk in mango puree and vanilla. Strain and chill 4 hours.
- Turn machine on before pouring in base. Churn 20–25 minutes.
- Transfer to container. Sprinkle flaky sea salt over top. Freeze 3–4 hours.
Notes
Bowl must be frozen 24+ hours. Shake before use — liquid sloshing means it needs more time.
Nutrition
Serving: 0.5g | Calories: 365kcal | Carbohydrates: 34g | Protein: 5g | Fat: 24g