Mango-and-chilli margarita

Mango-and-chilli margarita

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  • 2 green or red chillies
  • ½ cup plus 2 T tequila
  • ½ cup plus 2 T lime juice
  • ¼ cup Grand Marnier liqueur
  • 1 mango, juiced
  • coarse salt
  • lime wedges, for serving

Cooking Instructions

Chop one of the chillies and, together with the tequila, place in a small bowl. Cover with plastic wrap and set aside to infuse overnight. Strain the tequila into a large bowl and add the lime juice, Grand Marnier and mango juice. Stir to combine and chill. Place the salt on a fl at plate or surface. Rub a lime wedge around the rim of each glass before turning it upside down onto the salt and then twisting the glass to coat the rim. Serve the margarita in a Martini or wine glass with crushed ice and garnish with the remaining chilli and lime wedges.
Cook’s note: To serve this as a frozen margarita, blend the mixture with some ice until it is slushy.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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