2 medium ripe mangos, peeled, pitted
and coarsely diced
1 cup gold tequila
1 cup Triple Sec
1/2 cup fresh lime juice
3/4 cup mango nectar
About 4 trays ice cubes
In a food processor, purée the mango. You should have about 1 1/2 cups
of purée. Transfer to a container, cover, and refrigerate until cold - about 1 hour.
In a blender container, combine half the purée, half the tequila,
half the Triple Sec and half the lime juice. Fill the jar to the top
with ice cubes, cover, and blend on high until thick and slushy. Transfer
to a pitcher. Repeat with remaining ingredients. Stir to blend, pour into
glasses, and serve immediately.
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