This recipe started out as a new popsicle flavor for Ruthie but right before I added spinach I thought wait...not spinach....TEQUILA! And that brings us to today, Cinco de Mayo eve.
I haven't bought a bad mango in months so I am in love with them right now. Sometimes they are stringy and taste like carrots, but lately I've been killing the mango selection game and getting all of the juicy, tropical vacation tastin' gems. And they're always on sale! Aldi has mangoes for $.39 right now. I bought 15. I had to use two produce bags. While I was filling my cart, a kind old man asked me in so many words "what even are mangoes?". After I explained them to him using exquisite detail, he replied "so...like a pepper?". Sure.
Actually, a bunch of people talked to me during my grocery outing this week. I was wearing Bobby in the ergo, so I don't know if that was the reason or if I just looked particularly friendly on Tuesday but here goes my recount of the conversations that were had. Someone in the parking lot yelled at me from many feet away "DO BABIES COME IN BAGS NOW?" (referring to the Ergo, I assume) to which I responded with an awkward "HAHYESHAH". A young guy gave me his cart and insisted loudly that I keep my quarter (secretly v excited, I literally own one quarter and it is for ALDI CARTS ONLY). Right when I walked in the door, a total stranger looked me straight in the eye and told me to have a nice day. 'Ole mango guy happened, and then an Aldi employee told me a funny joke that I can't remember but the punchline was "that's above my pay grade". What a world.
When I was making these (at 1:30 pm on a Tuesday), I posted a bottle of tequila to my Instagram story without giving it a single thought. Later that night (like in the middle of the night when all of life's embarrassments come crashing down on you), I realized that everyone was probably wondering when I went off the deep end and starting drinking tequila at lunch 🙄. #iwasnt.
I love a small-town Mexican restaurant marg as much as the next guy, but no one is buyin' for one minute that there is even a trace of actual fruit in them. So here's to you, hope you can whip up this fiber packed, vitamin A and C explosion and have yourself a merry little happy hour. Happy cinco!
Ingredients:
Makes 4 margaritas
2 cups fresh mango chunks (about 2 medium mangoes)
2 cups frozen pineapple chunks
1 small jalapeno, seeds removed
1/4 cup grand marnier
1/4 cup silver tequila
squeeze of lime juice
Directions:
Blend mango chunks, pineapple chunks, and jalapeno in a high powered blender until smooth (I used my food processor). Add a splash of water if using all frozen fruit. Add tequila and grand marnier.
