I can. Even though it is currently 49 degrees here in New Jersey on an October day, I can still imagine myself in Florida enjoying a Mango Martini with a creamy bowl of fresh guacamole in the company of my Floridian family.
Even though mango's are not in season right now, not that they are every truly "in season" here in NJ, there is a beautiful thing called mango nectar that is available in your local grocery store. Avocados are still pretty plentiful as well. You just have to know how to pick them.
So, the other day, I mixed myself up a batch of these wonderful concoctions and brought myself back to August. Hope you will do the same. Put on some Buffett, kick back and enjoy...................................
Mango Martini
2 parts your choice of Vodka
1 part Triple Sec
2 parts Mango Nectar
zest of 1/2 lime
1 Tbsp fresh lime juice
ice
cocktail shaker
If making one Martini (seriously - are you really making one? Don't you have a friend nearby? If not, find one, if you still can't find one, plan on having 2 ) fill your cocktail shaker 1/2 full with ice. Like I said, if just making one - the 2 parts can equal 2 ounces. If you found that friend, the 2 parts can be 4 ounces - are you getting my drift?
Okay, back to business, 2 parts vodka (if you want to turn this into a margarita, substitute the vodka for tequila), then add 1 part triple sec and then 2 parts Mango Nectar*. Add the zest of 1/2 a lime. You just want green here, no white pithy pieces - they will be bitter. Use a microplane grater, it will give you the best results. If you can't figure out the zest, come over and I will show you - otherwise, leave it out. Squeeze some fresh lime juice into that shaker with a citrus press or the back of a spoon jammed into half a lime. Shake well. Strain into a ready and waiting Martini glass and have at it.
** Mango Nectar can be found in a variety of places in your local store. Sometimes you can find it in the produce section near the specialty juices. These tend to run you a bit more money but they are typically a better quality. You can also find them in cans or resealable containers in the Spanish or Latin section of your grocery- near the Goya products. These have a longer shelf life. If you are not going to use it all that day or within the next few days, you can freeze the juice in ice cube holders. Once frozen, pop them out into a freezer safe bag or container and keep them for when you need them again. This way, you can use the mango ice cubes to chill your martinis in the future and they won't get watered down by regular ice.
Here's a picture...............
The little green bits is that zest we were talking about.
On to the guacamole.........
I LOVE GUACAMOLE!! After 16 years of convincing, so does my husband - and he has become somewhat the guacamole snob at that!
Following is how I make mine. This is not a technical recipe. You should base it on taste and the ingredients you are working with.
Guacamole
2 avocados, peeled, pitted and removed from skin (if you want the technicalities of how to do this, e-mail me or bring your avocados over to share - seriously, no one has taken me up on this yet!)
2-3 cloves of garlic chopped
1/2 chopped tomato
1/4 chopped onion
handful chopped cilantro
1/2 - 3/4 chopped jalapeno pepper
juice of 1/2 lime
salt and pepper to taste
In a bowl, add your avocados and garlic. Mash with the back of a fork. Do not overmash, you want some texture. Then add in garlic, tomato, onion, cilantro and jalapeno and mix again with fork. Squeeze in the juice of the lime and salt and pepper. Taste it, if you like it hotter, add more jalapeno.
Remember, as with anything, adjust it to your taste. Here's a picture of the one I made this weekend..........
I will work on getting a new camera to take some better pictures!
In the meantime, cheers to all my wonderful friends and family who have been so supportive!! And thank you to you all for all your comments!
Yum!!! Now Ihave a hankering for some 'ritas and guacamole!! :)
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