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Mango margaritas were a summertime staple at Teala’s in Houston, a Mexican restaurant with a Thai twist. When Texas Monthly originally published a version of this recipe, in the August 1994 issue, Patricia Sharpe reported that Bangkok-born owner Teal Anomaiprasert got the idea while on a culinary reconnaissance trip to the Yucatán. Anomaiprasert discovered there that Mexican and Thai cooking had more than a little in common: “Both countries use lots of fresh lime, onions, tomatoes, cilantro, and hot, hot peppers,” he said. And, of course, mangoes.You can no longer enjoy generously portioned mango margaritas on the Teala’s patio (the restaurant closed in 2015) but you can enjoy this slightly modified version of its nineties-era recipe at home. Three types of fresh juice, plus orange…

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