Leaving the skin on, cut a large slice of fresh mango. Place skin side down in the bottom of a shaker. Muddle till the meat is a mushy pulp. Add:

• 1 oz Fresh Squeezed Lime Juice

• .75 oz Triple Sec

• .25 oz Organic Agave Nectar

• 2 oz Tequila Blanco

  Add ice to shaker, enough to top of liquid, and shake. Pour entire contents, including mango skin, into rocks glass.

• Garnish: Lime Wheel or Wedge

• Notes: I was living in my one bedroom bungalow downtown Nashville when I rediscovered my love for the tropics. Basically, because I missed home. During my personal renaissance, my front porch facing the pool and decked out like a beach shack bar, I would follow up my meal of black beans and rice with a mango and my favorite cocktail - Margarita. It wouldn’t be till years later I combined these magnificent muses into one.