Margarita Mango
Blanco tequila, fresh lime, Triple Sec, and ripe mango — the Margarita, frozen and improved.
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Servings: 2 1/2 cup servings
Calories: 310kcal
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
- ¾ cup heavy cream (180 ml)
- ½ cup whole milk (120 ml)
- 3 tbsp granulated sugar (38 g)
- 2 tbsp cream cheese, softened (32 g)
- 1 tbsp blanco tequila (15 ml)
- 1 tbsp Triple Sec (15 ml)
- 1 tsp fresh lime juice (5 ml)
- ½ cup ripe mango puree, strained (120 ml)
- ½ tsp vanilla extract (2.5 ml)
- ¼ tsp fine salt (1.5 g)
Instructions
- Puree and strain mango. Measure ½ cup strained puree. Set aside.
- Whisk cream cheese and sugar until completely smooth.
- Add cream, milk, salt, tequila, Triple Sec, lime juice, and vanilla. Whisk until fully uniform.
- Whisk in mango puree until incorporated.
- Pour into pint container. Do not exceed MAX FILL. Freeze flat 24 hours.
- Remove from freezer. Let stand 2 minutes. Process on ICE CREAM setting. Re-spin if crumbly.
- Serve immediately or refreeze 1–2 hours for a firmer scoop.
Notes
Lime reduced to 1 tsp — full quantity affects texture in smaller base volume. Tequila reduced to 1 tbsp.
Nutrition
Serving: 0.5g | Calories: 310kcal | Carbohydrates: 28g | Protein: 4g | Fat: 20g