Mango-Grapefruit Palomas - Antojitos cookbook « Katie at the Kitchen Door

These mango-grapefruit palomas might be the best drink I’ve ever tasted. Which may not be that convincing, coming from someone who has just graduated from Franzia, Busch Light, and Pink Panty Punch, but my parents agreed that it was great, and they have considerably more experience. I couldn’t find the mezcal (a single-distilled tequila) that the recipe calls for, but regular tequila works just fine.



It’s simple enough to put together – frozen mango pureed with citrusy Italian soda, and mixed with Tequila and cilantro (optional) – and the end result is sublime: fizzy, refreshing, not too sweet, fruity, and, duh, there’s tequila in it.

Mango-Grapefruit Palomas

Adapted from Antojitos. Serves 4.

• 2 c. frozen mango cubes
• 1 1-liter bottle grapefruit or blood orange italian soda
• 8 oz. tequila
• 4 tsp chopped fresh cilantro (optional)
• ice cubes
• 1 lime
• margarita salt, or 2 TBS kosher salt mixed with 1/2 tsp chile powder for chile salt!

Note: this is more of a flavor as you go sort of recipe, so the quantities used here are approximately what I used to get a drink with the flavor, consistency, and strength that I like. Feel free to adjust to your taste!

1. In a blender, puree the mango cubes and 2 cups of the grapefruit soda until smooth. The consistency should be that of a thick applesauce. Add more soda as needed.
2. Quarter the lime and rim the edge of each glass with its juice. Roll the glasses on a plate full of margarita salt or chile salt to coat the rim of each glass. To each glass, add 3 to 4 ice cubes, 2/3 c. mango puree, and 2 oz. (1/4 c.) tequila. Top off with grapefruit soda, and stir to mix. Add a tsp of fresh cilantro if desired. Serve cold and enjoy!

Cookbook of the Month: Antojitos « Katie at the Kitchen Door