When life hands you avocados, make guacamole! Then gather your friends and celebrate Cinco de Mayo. In America we like to celebrate everything…even another country’s independence. Olé!
Cinco de Mayo commemorates the Mexican army’s victory over the French army of Louis Napoleon III on May 5, 1862, at the Battle of Puebla.
To create our beautiful table, we purchased green placemats at the Alley. Our plates and napkins were purchased from Pier 1. The glasses were only $1 at the Dollar Tree – can’t beat that! And our silverware was from Walmart. We used red and blue forks to mix it up a bit.
Makes 8 servings
3 tablespoons coarse sugar
Two 20-ounce jars mango slices, drained
1 1/2 cups tequila
1 1/2 cups triple sec
2 tablespoons orange liqueur (such as Cointreau)
2 1/2 tablespoons granulated sugar
Ice, for blending
1 fresh mango, sliced in 8 wedges
Zest 2 limes placing zest into shallow bowl or small plate with rim. Juice the limes reserving 1/4 cup. Set aside. Add coarse sugar to lime zest and toss with fingers to combine. Set aside. In blender add mangos, tequila, triple sec, sugar, juice from 2 limes and ice. Blend until smooth. Dip rims of glasses in lime sugar. Pour drinks and add mango wedge to edge of glass. Serve immediately.