Cinco de Marcho falls on March 5, 12 days before St. Patrick’s Day. The Hibiscus Mango Margarita is a favored drink for this occasion, particularly among casual drinkers. Please enjoy responsibly.
Total: 10 mins | Prep: 10 mins
Hibiscus Mango Margarita:
-
2 cups cubed frozen mango, from about 3 small mangos
- 1 cup Hibiscus tea (steeped from 5 tbsp leaves for 1 min)
- ¼ cup fresh lime juice, plus lime slices for garnish
- 2 oz Blanco tequila
- 2 oz Cointreau
- 3 handfuls ice cubes
- Sea salt for the glass rims
Instructions:
Place the mango, lime juice, tequila, Cointreau and Hibiscus tea in a blender and blend until smooth. Add the ice and blend to the desired consistency. If the mixture is too thick to blend, let it sit and melt for a few minutes. Use a lime wedge to moisten the rims of the glasses and then dip the rims in a small plate of salt. Pour the mango mixture into the glasses and garnish with Hibiscus flower.