Blended margaritas aren’t too common around here. We try to keep things on the rocks as much as possible. But there are times when you just need to blend it. Like with the coconut margaritas. And with this li hing mui mango margarita.
Back in January I went to Kauai for a week and discovered li hing mui. For those of you who haven’t heard of it before, li hing mui is a salty dried plum that combines the flavors of sweet, sour and salty.
After returning home from vacation, I mailed a package of the li hing mui powder to Carri and kept one for myself. She immediately got to work and created the on the rocks li hing mui margarita.
The first li hing mui margarita was really tasty. But I also wanted to make a cocktail that would combine the li hing mui powder with fresh mango. I thought the two flavors would go well together, sweet and salty. Thus, the li hing mui margarita was created.
I could have pureed or juiced the mangos. Or I could have bought mango juice. But I didn’t want to. I wanted to keep both the juice and pulp for the margaritas. So, I went with a blended version. And I’m glad I did. This li hing mui margarita is delicious and reminds me of my tropical vacation.
Note: if you can’t find li hing mui powder in a store near you, it can be ordered online at Amazon (affiliate link).
Li Hing Mui Mango Margarita
- 3 ounces reposado tequila
- 2 ounce Cointreau
- 1 cup fresh cut mango chunks
- 2 freshly squeezed limes
- 4 tsp li hing mui powder
- Lime wedge for garnish
- Optional: Li Hing Mui margarita salt (or regular margarita salt)
Rim margarita glasses with lime and dip in margarita salt if desired.
In a blender, combine all ingredients with ice and blend to desired consistency. Add more ice as needed.
Pour into margarita glasses and garnish with lime wedge.
Makes 2 li hing mui mango margaritas.
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