Pureed mango and sour mix are the time-saving ingredients behind this juicy and perfectly balanced mango margarita from Richard Sandoval's Maya restaurant in New York City. Build the drink in a mixing glass and serve it in a salt-rimmed double rocks glass.
- 1½ ounces Agavales Tequila
- 2 ounces sour mix
- 1 ounce mango purée
- 1 wedge lime
In a mixing glass, add the tequila, sour mix and mango puree. Add ice, then cover, shake and strain into a salt-rimmed double rocks glass filled with ice. Garnish with lime.