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This is an incredibly simple drink and mango is in season here in Florida. I figured I’d honor our local bounty and make something really fresh (like from the tree in our backyard) and that’s sure to please. We typically collect our mango as they’re available and peel and then freeze the flesh in 16 ounce containers.
Place the frozen fruit into your trusty blender with or without tequila (one ounce per person is my rule), 1 cup of orange juice and juice from half a lime. Before you pour your beverage, you’ll want to coat the rim of your beverage receptacle with salt. There are 2 ways to do this. I recommend using fine sea salt but ordinary table salt is fine. You’ll gently dip the lip of your glass into your margarita and then into a bowl of salt OR rub the other half of that lime around the edge of that glass and then do the same with the bowl of salt.
Blend it up to smooth perfection and get ready to enjoy your vitamin A and vitamin C with enough fiber to make a vegan blush.
Thank-you for visiting the Virtual Vegan Potluck 3.0! Please visit the blogs before and after us in the potluck! They’re also amazing. This is Brent and Christie, signing off!
Turning Veganese 