Celebrating with "Four Seasons" Margaritas

Why am I celebrating? Because this is my 50th post for Mangoes & Palm Trees! It may not seem like a very big number, but it just made me sit back and think about how this blog has really come along in the last couple of months. I haven't posted anything new lately (tons of quality family time after my mom came home from the hospital), so this is also celebrating my chance to get things going again!

So far, on the "Mangoes" side of things, I've shared recipes using fresh ingredients with bright flavors, sometimes with an island/Filipino or California flare. But, even for recipes without any tropical touches, I try to keep my food as hearty and comforting as possible. Family memories inspire my more rustic dishes.

As for the "Palm Trees" part of this blog, I hope I've given you all a sense of what feels like paradise to me. I spent M&PT's first two months talking about my trips to the Philippines and Kaua'i.  Exploring ancient islands, kayaking down a river...admiring cute tour guides...wait, ahem, I mean... Appreciating the beauty of nature, indulging in an exploration of a culture, and cherishing good company in family & friends.

So, what's the best way to celebrate? Drinks! "Four Seasons" Margaritas! 

First, the booze. Head over to your bar, and pick out your favorite tequila and orange-flavored liqueur for margaritas. I had Sauza Gold and Cointreau, but use whatever works for you. The other essential ingredient is lime juice. While freshly squeezed lime juice would be ideal, sometimes the amount from one small lime can be a little unpredictable. I hate when I cut one open and find that it is bone dry. Or, I buy a dozen limes and only get a little bit of juice. Bottled juice can be a good friend to have when making cocktails in large batches. Then, last but not least, you'll need Four Seasons juice. After Pass-O-Guava, this is my favorite juice blend. It's a mixture of mango, orange, pineapple, and guava. SO refreshing! Four Seasons actually started out as a popular product from the Philippines, but many Asian markets and "International Foods" aisles in regular grocery stores carry it now.

I played around with three different types of mangoes while testing out this recipe: frozen, fresh Indian mango (the most common and, fun fact, the national fruit of the Philippines), and fresh Manila mango. I wanted to try a batch with Manila mangoes because they have a sweeter and creamy-smooth flesh, which is perfect for blending. After a few taste tests, I found that the Manila mangoes indeed worked best, but the frozen mangoes still added great flavor and are convenient for when the fruit isn't in season.

Finally, just combine the ice, diced mango, Four Seasons juice, lime juice, simple syrup or agave sweetener, Cointreau, and tequila in a blender.

Depending on how strong you want your margaritas to be, you can use 1 shot of tequila per serving. (Side note: I just realized that my lid insert doubles as a measuring cup. Oh. Awesome.)

To prepare the glasses, use a lime wedge as a "primer" for the rims. These days, there are so many pre-packaged, flavored rimming salts available for purchase. I, however, like to go with a simple 50-50 mixture of sugar and salt.

After blending the margaritas, pour into the glasses, serve with fresh lime, and enjoy! If you'd like to make an on-the-rocks version of this margarita, simply combine the juices, simple syrup or agave sweetener, and pureed mango in a large pitcher. Pour individual shots of tequila and a splash of Cointreau into glasses with ice, then fill with the margarita mix.

These margaritas are a perfect blend of sweet & tart, are festive, and scream "tropical!" It's a summer, island vacation in a glass that you can enjoy all year round! Serve them for parties, brunches, or even for game days :)

Four Seasons Margaritas (serves 4)

Print Recipe

2 cups Diced Mango (frozen or fresh)
2 cups Ice
3/4 cup Tequila (4 shots)
1/4 cup Cointreau
1 cup Four Seasons Juice
1/3 cup Lime Juice
1/4 cup Simple Syrup or Agave Sweetener
Salt & sugar, for rimming
1 Lime, for garnish
  1. Combine diced mango, ice, tequila, Cointreau, juices, and sweetener in a blender. Blend until until smooth.
  2. Pour into salt & sugar rimmed glasses. Serve with fresh lime, and enjoy!