Mango-tequila ice: Nieve de mango con tequila

articles Food & Cuisine Recipes

Karen Hursh Graber

During the warm months in Mexico, a variety of tropical fruit-flavored ices are sold by vendors with pushcarts, usually stationed in the parks and in front of schools. In the zócalo – main square – in Puebla, several exotic varieties are available, including those flavored with the local specialty, an egg-nog like liquor called rompope, and of course, the ever-popular tequila and lime. The following ice combines the tequila and lime with the the sweetness of mango.


  • 2 tablespoons sugar
  • 1/4 cup water
  • 2 cups chopped ripe mango (number of mangos will depend on their size)
  • 2 tablespoons freshly-squeezed lime juice
  • 2 tablespoons tequila


Stir the sugar and water together over medium heat until the mixture boils and the sugar dissolves.

Cool the mixture, place it in a blender, add the mango and lime juice and puree until smooth.

Transfer to a pie plate or refrigerator tray covered with foil, and freeze 2 hours, or until slushy.

Remove from freezer, add the tequila, and beat well.

Return to freezer, remove after one-half hour, and beat again.

Place the ice in the freezer and remove 10-15 minutes before serving time.

Place in blender or food processor and process until smooth.

Serve immediately.

Serves 4.

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Published or Updated on: May 1, 2000 by Karen Hursh Graber © 2000
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