It’s summer time here in Memphis, so that means its time for the Live at the Garden concert series (hosted by Memphis Botanic Garden). I spotted Train on this year’s line up and I knew I was going to be at that concert. I called up my concert roadie (I’ve lost track of the number of concerts we’ve attended together over the last 6 years or so), and we got our coolers & chairs and set off for a night of good music & good beverages.
Best thing about the Live at the Garden concerts is you can your own food & beverages. Say no more! 😀 Since it was going to be a typical, balmy, summer night in Memphis, I decided frozen Mango Turmeric Chili margaritas and Victorian lemonade would be our featured beverages for the night. Check out the video for a glimpse of the awesome time we had. I got drink preparations, concert clips, and lots of off key singing- LOL 🙂
Recipe for Mango Tumeric Chili Margarita below:
Mango Tumeric Chili Margarita:
Looking for drink inspiration, I went to my favorite source: Pinterest, and came across this recipe posted by MegIsWell. I took her original recipe and tweaked it a bit:
Ingredients:
- Frozen mangos- 20 oz (I had 2, 10 oz bags)
- 1/2 cup of tequila
- 1/2 cup of fresh lime juice
- 1/4 orange juice
- 3 TBSP Tumeric syrup (see Meg is Well link for directions on how to make this)
- I used 1/2 cup of turmeric vs. the 1 cup she calls for
- Tajin season (you can find this at an international market, a place that sells Mexican seasonings, or you can order it from Amazon here: Tajín Clásico Seasoning 5 oz
Directions:
- Add 10 oz of mango, turmeric syrup, lime juice, orange juice, & tequila to a blender, blend until smooth & nicely mixed
- Give the mix a taste and adjust according. I found the mixture to be too watery, so I added in about 15 oz more of frozen mango. Since I would be enjoying these outside in the heat and humidity, I wanted them to have more of a frozen consistency.
- I used the remaining frozen mango as garnish, I let them defrost so I could eat them. You could leave them frozen so they could act as ice cubes, though.
- Pour mixture into a mason jar and place in freezer. I left mine in there for about 2.5 hours
Serving:
-
- Take a wedge of line and run it around the rim of your glass
- Sprinkle or dip the rim in Tajín Clásico Seasoning 5 oz
- Garnish with mango and another sprinkle of Tajin season
- Enjoy!
Recipe Notes:
I must admit, it was a pain in the rear to peel and chop fresh turmeric. The pieces of turmeric I found were about 1 to 3 inches long each, and it took A LOT of turmeric just to secure 1/2 cup. Plus turmeric turns EVERYTHING yellow. E.V.E.R.Y.T.H.I.N.G. My knife and cutting board are still yellow; my fingers were yellow for 2 whole days. 🙂
I’m going to experiment with ways to use powdered turmeric. Once I perfect it, I will update the recipe.
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