Mangonada (Mexican Mango Margaritas)

This classic Mexican mangonada is the most refreshing cocktail of the summer.

Done in 15 minutes

Serves 4

Dish by Hugh Woodward

Ingredients

What you'll need:

3mangos

100mltequila

from 3 limeslime juice

100g, or more according to tastecaster sugar

around 150ml - add more if it's too thickwater

a squeezemore lime juice

2 tbspMexican chilli lime salt

100mlchamoy

This delicious cocktail is a common sight on the streets of Mexico in the summer. It's a celebration of ripe mango, salty-sweet-sour Chamoy sauce (you can buy it on amazon) and tajin, a very tasty chilli salt mixed with dried lime. It tastes a bit like a boozy, spicy mango sorbet aka the best thing to pass your lips this summer.

Method

Make sure you chose the juiciest, most delicious mangos for this - I've found that the pre-frozen supermarket ones tend to be a bit rubbish and need a lot more sugar and lime juice to make them even remotely nice. Halve the mangoes and chop them into chunks, set aside a few select pieces for garnish, then freeze until solid.

Place the frozen mango in a blender along with the tequila, lime juice, sugar and water. Blend until you have a smooth delicious mixture - add a little more water if it's too thick.

Get a large glass and dip it briefly in lime juice, then dip it again in a pot of chilli lime salt (tajin).

Pour the frozen mango mixture halfway up the glass, then add a good lashing of delicious chamoy. Top with more mango mixture and stir to get a nice rippled effect, then scatter with the mango you set aside earlier for a garnish. Sprinkle with a little extra tajin. If you can get hold of some tamarind straws then great, but if not then stick in a regular straw and enjoy the best summer cocktail ever.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.