Mango Tomato Bloody Maria
I, like seemingly everyone, get giddy with anticipation this time of year as we approach peak summer tomato season across the USA. That flavor—so rich and fleeting—it can’t be replicated any other time of the year. Like a perfectly ripe peach or a watermelon kissed with just the right quenching sweetness, tomatoes carry a stamp of essence that’s only available in summer. It never tastes the same when it has to travel far.
That’s also what I love about peak Mexican mango season. The closeness we have to Sinaloa—and the shared blanket of heat and tropical humidity we North Americans experience during summer—creates a flavor and feeling that’s nearly impossible to recreate outside of this time and place. They seem fitting, both with the flavor and the joy they bring.
Summer offerings bring me great joy in the kitchen: melons, apricots, cucumbers, zucchini, peppers, and of course, tomatoes. But make no mistake—I have a favorite tomato: the yellow tomato. Whether it’s a large heirloom, a small sliver or a tiny cherry, yellow tomatoes are my late summer go-to. I anticipate their arrival with giddy obsession and churn out recipe after recipe. I eat them on toast, toss them into pastas, whip them into butter for my corn… and yes, I even pair them with mangoes.
That’s exactly what I did when I created my Mango Tomato Bloody Maria.
Yellow tomatoes are firmer than the reds, with a dense, almost buttery texture that doesn’t fall apart. Their flavor is sweet, but not sugary—more earthy, vegetal, layered. There’s less acid, which makes them feel mellow and grounded. I like how they both hold up in heat and melt down into tomato butter/jam when cooked for length. I eat them raw and obviously with my Herbal Salts. There is something special about the yellow ones that I just adore, if I had to guess its because of the earthiness that is mixed into their tomato sweetness.
A few years back I hosted a summer brunch in my little beach abode in Bolinas, CA. It was of course peak summer mango season and my kitchen was filled with Kent and Ataulfo mangoes as well as lots of Sonoma county yellow heirloom tomatoes. Glancing at the big bowl of mangoes and tomatoes sitting next to each other I had the idea to make a mango bloody mary, but wanted to make it more Mexico so I opted for the Bloody Maria, which is just a Bloody Mary made with tequila instead of vodka—same savory base, different kick. Truth be told I like them better with vodka normally but with the mangoes, the tequila feels very fitting, a splash of Mezcal is also special in these.
Why Yellow Tomatoes and Mangoes?
Yellow tomatoes and mangoes are natural flavor allies—sun-kissed, sweet, low in acid, and mellow in all the right ways. They balance herbaceousness, heat, and spice with ease, which is why I’m infatuated with both in my cooking. Yellow tomatoes bring a mild, almost fruity tomato flavor without the sharp edge of red varieties. Kent or Ataulfo mangoes, in particular, add silky texture and a bright tropical note that makes the drink more refreshing than the typical tomato-only version. The final tomato-mango “bloody” mix is savory, sweet, bright, and cooling in the heat, with just a touch of umami, keeping it light and summery.
Mango Tomato Bloody Maria
It’s rare you’ll ever see me pull out a juicer—let alone juice mangoes—but this recipe is worth it. Kent mangoes are especially juicy, and the juicer gives the mix a silkier texture without the sediment. You can use a blender if you want, but I think the juicer works better, especially if you’re aiming for a more elevated final drink, which is what this brunch called for. For garnish be creative I used some cherry tomatoes and my famous herbal salt, but pickled mangoes, green beans or just a celery stick would be perfect.
Swap out the vodka for tequila, or add a splash of mezcal for more potency. This recipe is also delicious served without alcohol. If you’re using tequila or mezcal, skip the celebrity brands that don’t support Mexican communities. Opt instead for authentic, Mexican-owned producers that give back and make a cleaner product—like LALO, La Gritona (a woman-owned distillery in Valle de Guadalupe), or Organic Tequila Santanera. Other excellent choices include Alquimia (certified organic and family-run, with a portion of every harvest donated to nonprofit causes), Hermosa (organic, additive-free, and partnered with reforestation efforts), and Casa Noble (estate-grown and certified organic, rooted in generations of traditional Mexican tequila craftsmanship).
Use a nice smoky salt for the rim. If you’re lucky, I might remake my popular Smoked Tomato Leaf Elote Salt—it would be incredible on this. Or make your own tomato-herb salt; I give you the roadmap in this blog post on summer heirloom tomatoes.
Makes 2 quarts of Bloody Maria mix
Ingredients
3 Kent Mangoes, pits and peels removed ( about 3-4 cups of chopped mango)
3 cups chopped yellow tomatoes
3 ribs of celery, plus a few for garnish
1 teaspoon fresh chopped jalepeno
1 tablespoon fresh cilantro, chopped fine
1 teaspoon fresh horseradish, grated or 2 teaspoons prepared
1 teaspoon lemon zest
1 tablespoon worcestershire sauce
1 teaspoon celery salt
Juice of 2 lemons
1 teaspoon ground white pepper
Dash of citrus champagne vinegar (optional)
Smoky salt or Herbal Roots Smoky Tomato Basil Salt
Tequila Blanco
Directions
Juice the mangoes, tomatoes, celery, jalapeños, and cilantro together and pour into a large pitcher. Add the horseradish, lemon zest, Worcestershire, celery salt, lemon juice, white pepper, and Champagne vinegar (if using), and stir well.
In a tall glass filled with ice, pour in 2–3 ounces of tequila (if using) and top with the mango tomato Bloody Maria mix. Garnish with a lime or lemon wedge, skewered cherry tomatoes, a pickled mango slice, green bean, or celery stick.
