1 medium ripe mango, peeled, pitted and coarsely diced
1 1/2 cups ripe strawberries
3/4 cup gold tequila
3/4 cup Triple Sec
1/2 cup fresh lime juice
About 4 trays ice cubes
In a food processor, puree the mango and strawberries. You should have about
1 1/2 cups of puree. Transfer to a container, cover, and refrigerate until cold
about 1 hour.
In a blender container, combine half the puree, 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.