March 24, 2016 03:48 PM

FYI Network

El Sol

3 large ripe mangoes, peeled, seeds removed and roughly chopped

¼ cup agave

½ cup coconut water

4 oz. blanco tequila

1. In a high speed blender, add mango, agave and coconut water. Puree until smooth. Pour into a pitcher, add tequila and mix well.

2. Pack a round scoop of shaved ice. Add ice to coupe glass. Pour mango puree over entire ice cube. Garnish with slice of lime, cilantro, and sliced red chili pepper, if you wish. Serve with a straw.

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