Serves: 4
Total Calories: 131
1. To peel and cut up the mango, cut 1/2 of the mango away from the flat oval seed with a sharp paring knife. Then lay the cut half on a flat surface, skin side down, and make cross-cuts on the fruit, separating the flesh into cubes. (Do not cut through the peel.) Press the fruit inside out and cut the chunks off the peel. Discard the peel and put the fruit in the blender.
2. Add the pineapple, orange juice, and mezcal and purée until very smooth. Serve over ice in 6-ounce glasses.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Mango, Pineapple, and Mezcal Drink recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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