Mango Margarita with Tajin

One of the most famous cocktails in the world, the "Margarita," has an unclear history. According to the online site of the Smithsonian Institution, the time and place of the invention of the Margarita is not really known, but with one possible inventor in the late 1930s being from the Mexican city of Tijuana, located just over the Mexico-US border, south of California. Margarita's are made with tequila, a type of alcohol distilled from the blue agave plant, which is native to parts of Mexico, as well as to parts of the US southwest and Central and South America. Over time, variations to Margaritas have developed, and this one with mango is great. In this recipe, I've also used "agave nectar" to sweeten the drink. This nectar is now pretty common in supermarkets and certainly in Latino shops, so it's easy to find, but you can certainly substitute the "similar tasting" honey for the nectar. Some people put the Mango Margarita mixture into the freezer, where it takes on a "slushy" texture, but it won't completely freeze due to the alcohol. You can also just blend the mixture with ice cubes to give a similar effect, as I've done here. This is sooooooo good!    

Ingredients (per drink):

2 ounces tequila
1 ounce triple sec
1/2 cup mango pieces
juice of half a lime
2 to 3 tablespoons agave nectar (depending upon the sweetness of the mango) 
tajin seasoning for the rim of the glass*
1 to 1 1/4 cup ice

Use a piece of lime and run it over the top and outside rim of the glass. Put some tajin seasoning onto a small plate and then dip the rim of the glass into the seasoning. Tilt the glass and move the outside rim of the glass around in the tajin to coat it. Put all of the remaining ingredients into a blender, but start with 1 tablespoon of agave nectar (or honey). Blend for about 30 seconds, then taste the mixture and add the amount of agave nectar to match your preferred taste, before you blend some more. Don't be afraid to blend for another few seconds, then taste, and add more nectar, if needed, and blend again. There's no law saying you can only blend this once or twice; the "Mango Margarita Police" won't get you. Add some ice to the glass, pour in the mango margarita and a small sprig of mint is good for a garnish. I grow my own peppermint, so I use it. LOVE IT! I've got to go, a car shaped like a mango just pulled up and it's got "MMP" on the side. DAMN! "MMP" means "Mango Margarita Police!" 

* "Tajin" is a dry Mexican seasoning of lime, salt and ground chilies. It has a spicy, tart flavor, but it is not overly "hot." It is available in many supermarkets, Latino markets or spice shops. 

WORD HISTORY:
Mallow (Marshmallow)-The origin of this word for a particular genus of plant is not completely known, although it "may" be from a Middle Eastern source. Ancient Greek had transliterated "maláche" and Latin had "malva," but they seem to have borrowed the word separately^ and the Greeks and the Romans  picked up a number of words from the general area of the Middle East. The Latin word was borrowed into many European languages, including English, long ago, as Old English had "mealwe," as a name for these plants. This then evolved into modern "mallow." "Marshmallows" are so called, because the sap of the mallow plant was originally used to make these sweet, puffy confections, and the plants usually grow in and around marshes, and this was a common name for the plant in English, which prevailed among the English people, rather than the developing scientific term from Latin "malva."     

^ Latin borrowed a number of words from Greek, but "malva" does not appear to be one of them.