Cinco-star recipes for Cinco de Mayo

Magnificent Frozen Mango Margaritas Ingredients

• 1 cup ice, or as needed

• 1 cup frozen mango chunks

• 3 fluid ounces tequila

• 3 fluid ounces triple sec

• 3 fluid ounces ginger ale

• 3 fluid ounces simple syrup

• 1 ½ fluid ounces lemon juice

Directions

1. Blend ice, mango, tequila, triple sec, ginger ale, simple syrup, and lemon juice in a blender until smooth. Garnish glass with coarse sugar or kosher salt if desired.

Cook’s Notes:

If using fresh mangos, the pulp of one or two mangos should be perfect. Make sure they’re very ripe. Honestly, frozen is just easier!

Tips

For simple syrup: put 1 cup white sugar and 1 cup water in a small saucepan. Bring to a simmer, stirring constantly, until all of the sugar is dissolved. You should be able to tell whether it’s dissolved by looking at a spoonful of the liquid. When it appears clear with no crystals, it’s ready. Cool and keep in a container in the refrigerator.

Cinco de Mayo Salsa Cruda Ingredients

• 1 ½ pounds cherry or grape tomatoes, diced

• ½ cup finely diced onion

• 1 jalapeno chile peppers, seeded and minced

• 1 serrano chile pepper, seeded and minced

• 2 cloves garlic, minced

• 2 tablespoons lime juice

• ¼ teaspoon dried oregano

• 1 pinch cayenne pepper, or more to taste

• 1 teaspoon salt, or to taste

• 1 pinch white sugar

• 2 tablespoons minced fresh mint leaves

• ½ bunch fresh cilantro, chopped

• salt to taste

Directions

1. Drain tomatoes in a strainer for 15 minutes.

2. Combine tomatoes, onion, jalapeno pepper, serrano pepper, and garlic in a large bowl. Pour lime juice over the top. Stir in oregano, cayenne pepper, salt, sugar, mint, and cilantro. Refrigerate for 1 hour. Season with salt to taste.

Helado de Cinco Ingredients

• 1 large ripe papaya

• 2 cups heavy whipping cream

• 1 cup packed dark brown sugar

• 5 teaspoons chili-lime seasoning (such as Tajin®)

• 2 cups chopped strawberries

Directions

1. Cut the papaya in half lengthwise. Scoop out the seeds and pulp. Spoon out the flesh and place in a blender or food processor.

2. Add heavy whipping cream, brown sugar, and chili-lime seasoning to the blender or food processor; blend until smooth, about 30 seconds.

3. Place the mixture into an airtight bowl and refrigerate, 8 hours to overnight.

4. Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes.

5. Add chopped strawberries in the last 5 minutes of churning.

Cook’s Note:

For an unusual topping and a way to make the most of your papaya, rinse the seeds and spread them out on a parchment paper-lined baking sheet. Bake at 170 degrees F (77 degrees C) for 2 hours or until the seeds are dry and resemble black peppercorns. Grind the seeds in a pepper grinder (coffee grinder works good too) and sprinkle over the top of the ice cream.