Pickled green mango margarita cocktail with orange coriander salt is a delicious pickled cocktail using quick pickled sweet green mangos with cardamom and ginger. The pickled mangos pair wonderfully with the orange of Cointreau liqueur and sweetness of Casamigos tequila while the spiced pickle brine offers a gorgeous sweet-sour flavour that is complemented by the coriander and orange salt crust. This sweet mango pickle brine is delicious using sweet spice of cardamom combined with ginger for a little heat that works so well with the sweetness of in season green mangos. Putting orange and mango together for this drink reminded me of orange and mango juice we would drink as kids – this version offers a whole new grown up twist on the combination though with the fresh spiciness of coriander and the sweetness and heat of cardamom and ginger combined with tequila and Cointreau.
The idea of working with sweet-sour flavour combinations was inspired by Mexican paletas or ice blocks that combine fresh fruits with chili, lime and salt. I first encountered sweet-sour flavour pairing in Niki Segnit’s Flavour thesaurus. For another pickled sweet-sour margarita cocktail see my quick pickled watermelon margarita with chili-lime-cinnamon salt. If you prefer less refined sugar this recipe can easily be adapted by swapping out the Cointreau for agave syrup which also makes a delicious pickled mango margarita.
The green mangos used to make the green mango quick pickle for this cocktail were imperfect fruits – in this pickle and pickled cocktail they are perfectly delicious. Pickled cocktails are a great way to use up imperfect-perfect fruits and vegetables and leftover pickle brines.
Pickled green mango margarita cocktail with orange coriander saltPrint Recipe
- Margarita cocktail: 1 ¾ shots tequila (or reduce to 1 shot if using agave syrup)
- 1 shot Cointreau (or 1 teaspoon agave syrup)
- 2 dessert spoons quick pickled mango brine (or reduce to 1 dessert spoon if using agave syrup)
- Quick pickled mango to garnish
- Orange coriander salt for crust: 1 teaspoon coriander, ground
- 1 teaspoon dehydrated orange zest, ground
- 3 teaspoons salt flakes
To make the orange coriander salt: Place orange zest on a baking tray lined with baking paper and bake in a 140 C oven for 10-15 minutes until completely dry
Grind in a mortar and pestle
Add coriander, ground dehydrated orange zest and salt flakes to form the orange coriander salt
To make the margarita cocktail: Paint the rim of the glass with a basting brush dipped in pickle brine and apply the orange coriander salt to the rim
Add quick pickled mango brine, tequila, Cointreau or agave and ice and shake vigorously until cold and well combined
Pour and double strain the drink into the prepared glass
Garnish with a piece of quick pickled mango on a reusable cocktail pick and a sprinkle of orange coriander salt
I used reusable Uber bar tools Cocktail picks