Eosinophilic Esophagitis Friendly Paleo Mango Margarita
Total time10 min
Prep time10 min
Cook time0 min
4.7(6)
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Learn more →Ingredients
2 servings
- 1 cup fresh mango, cubed (from about 1 large ripe mango)
Can be omittedmango
- 3 oz (6 tbsp) blanco tequila
- 2 oz (4 tbsp) fresh lime juice (from about 2 limes)
- 1 oz (2 tbsp) fresh orange juice
- 1 tbsp honey
- ¼ tsp fine sea salt, plus more for rimming
- 1 cup ice cubes, plus more for serving
For serving
- lime wedges, for rimming and garnish (optional)
- fresh mango slices, for garnish (optional)Can be omitted
mango
Instructions
- 1
If salting the rims, run a lime wedge around the edge of each rocks glass, then press the rim into a small plate of fine sea salt to coat. Fill the glasses with fresh ice and set aside.
- 2
Combine the mango cubes, honey, and 1/4 tsp sea salt in a blender and blend until completely smooth, about 30 seconds. The purée should be thick and uniform with no visible chunks.
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