INGREDIENTS16 oz green (under ripe) mango, peeled and cut into chunks1 oz lime juice, fresh squeezed1/8 tsp lime zest2 fresh mint leaves2 oz agave simple syrup (3:1 or 3 oz water to 1 oz agave nectar)1 cup ice cubes, heapingKosher salt, for rim2 each lime wheels, for garnish

In blender, add all ingredients but the salt and lime circle garnish and blend well. Add more ice if necessary to reach a slushy consistency. Pour into a salt rimmed glass, garnish with lime wheel and serve immediately.

Notes on green mango (mango biche): Mangos are grown to full maturity on the tree before being harvested, and can be used across the ripeness spectrum. A green mango, stage 2-3, is similar in flavor and texture to a freshly picked crisp, tart green apple – in contrast to a ripe mango, stage 4-5, that is sweet and juicy like a ripe peach. For this recipe use a mango at green/firm stage 2-3.  Mangos at the green stage often show more color in the flesh. We recommend using as peeler to remove skin, then carefully cut enough off the stem end to create a base and cut around the seed, starting with removing the cheeks on each side of the seed.