Mango & curry leaf margarita cocktail

Mango & curry leaf margarita cocktail

This fruity, aromatic sundowner comes from Jikoni restaurant in London’s Marylebone. 

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  • Serves4
  • CourseDrink
  • Prepare5 mins
  • Cook5 mins
  • Total time10 mins

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  • 15-20 curry leaves
  • 280g mango pieces
  • 100ml fresh lime juice
  • 120ml tequila


  1. Sizzle 15-20 curry leaves in rapeseed oil in a small, heavy-based saucepan for 4-5 minutes over a medium heat. Set aside to infuse. Strain the oil, reserving the leaves.

  2. Blend 280g mango pieces with the curry leaves (reserving 4 leaves to garnish) until smooth. Pour into a cocktail shaker filled with ice, then add 100ml fresh lime juice and 120ml tequila. Shake well. Strain the mixture into 4 Champagne coupes then garnish each with 1 reserved curry leaf and 3 drops of curry oil.

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