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I’m such a sucker for mangos. It’s an amazing fruit and feels so tropical and fresh. My mango margarita recipe was born on the beach in the Outer Banks in North Carolina. It’s constructed from your classic margarita recipe with the right balance of simple sugar, fresh mango, lime juice, and triple sec.
This cocktail pairs nicely with a few fresh jalapeno slices. If you simply use jalapeno as a garnish alone, the overall spice will be subtle and the jalapenos will slowly add heat to the drink as you sip it. If you prefer more pronounced heat, learn more about my spicy tequila-infusing techniques here.
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Looking for more poolside/tropical summer cocktails? Look no further than the watermelon margarita, tequila sunrise, piña colada recipe, and my frozen mudslide recipe!
Table of Contents
Ingredients
- Blanco tequila: I like Milagro, Espolòn, Teremana, Altos, Corralejo, and Don Julio.
- Mango puree: while I prefer freshly blended mango or frozen mango chunks (it’s certainly healthier and more authentic), the simplicity and flavor of a quality premade mango puree is a great alternative (I like Mango Real).
- Fresh lime juice: always use fresh limes for best results. If you must use packaged lime juice, look for ReaLime.
- Triple sec: I like orange liqueur in margaritas however you can omit it if you don’t have any. There is plenty of citrus in this recipe to create balance.
- Simple syrup: store-bought mango puree or drink mixers tend to be sweeter than fresh mango. The amount of sugar you use in the cocktail should be tempered depending on your choice. For fresh or frozen mango, I prefer a little over 1/4 ounce of simple syrup to bring out the mango flavor.
- Soda water: soda water helps to balance out some of the thickness of the mango puree. It’s optional but not a bad trick to have up your sleeve if you’d prefer a thinner cocktail.
See the recipe card for full information on ingredients and quantities below.
Serving Frozen Vs Rocks
These mango margaritas can also be served frozen for a delicious pureed margarita. Frozen mango chunks make this task even easier and contribute to the consistency. If serving frozen, blend all ingredients in a blender along with ice for the perfect texture.
The frozen mango alone will not be enough to deliver the desired texture. Omit soda water as suggested by the recipe as this is meant for serving up on the rocks.
How to Make a Mango Margarita
Step 1.
For the mango puree, slice the mango around the seed and remove the skin. Trim around the seed as best you can to get as much flesh as possible. Mangoes should be ripe and slightly malleable. Blend until smooth and creamy. One mango makes roughly 4 ounces of puree.
Step 2.
For the salted rim, take a lime or mango wedge and coat the rim of a margarita glass or double old-fashioned glass. Dip in margarita salt, rotating until coated.
Step 3.
Combine all ingredients (except soda water) in a shaker with ice. Shake vigorously and pour all contents into a double old-fashioned glass. Top with a splash of soda water and garnish with a lime wheel.
Frozen Margaritas
If serving frozen, combine all ingredients in a blender (except soda water) with a cup of ice per serving. Blend until smooth and creamy. Add additional ice if needed to thicken. Use roughly 1/2 a cup of frozen mango for 2 servings.
Expert Tips
- These can also be served frozen for a delicious pureed margarita. Frozen mango chunks (about 1/2 a cup for 2 servings) make this task even easier and contribute to the consistency. If serving frozen, blend with ice for the perfect texture. The frozen mango alone will not be enough. Omit soda water as suggested by the recipe as this is meant for serving up on the rocks.
- Store-bought mango puree or drink mixers tend to be sweeter than fresh mango. The amount of sugar you use in the cocktail should be tempered depending on your choice. You may not need any additional!
- For fresh or frozen mango, I prefer a little over 1/4 ounce of simple syrup to bring out the mango flavor. The soda water helps to balance out some of the thickness of the mango puree. It’s optional but not a bad trick to have up your sleeve if you’d prefer a thinner-feeling cocktail.
Frequently Asked Questions
There are several mid-range budget tequilas that are great for margaritas without breaking the bank. Look for Milagro, Cazadores, Espolòn, Altos, Teremana, Hornitos, and Corralejo.
Yes. Cointreau is a common (and arguably better) substitute for triple sec in margaritas.
Mango puree tends to be thick, rendering a margarita that may feel overly viscous to some. I add soda water to Dulite so it drinks more like a classic margarita.
Margarita Variations
- looking for a spicy kick? learn how to make easy spicy margaritas or pineapple habanero margaritas using homemade infused jalapeño or habanero tequila. It only takes 24 hours to infuse delicious heat.
- If you like mezcal, you can easily make a mezcal margarita with egg whites or my spicy mezcal cocktail.
- If you love watermelon, you have to try my blended watermelon margaritas. The watermelon flavor is refreshing and goes perfectly with salt and tequila.
- If you are looking for a winter-inspired margarita, try my Grand Marnier margarita made with reposado tequila, honey syrup, and fresh lemon juice.
- If you like Palomas, look no further than my simple grapefruit margarita, which has very similar Paloma vibes.
- If you have Aperol sitting in your cabinet and don’t know what else to do with it, try my El Chipilo cocktail, which is almost a margarita made with Aperol.
- Lastly, you can always make the tried and true Tequila Sunrise if you’re short on ingredients—a highly underrated cocktail when made with freshly squeezed orange juice.
More Margarita Recipes
Enjoy this recipe? If you made this cocktail, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
Mango Margarita Recipe
Ingredients
- 2 ounces blanco tequila
- 1 ounce mango puree, 1 ripe mango, 1/2 cup frozen mango chunks or Mango Reàl puree
- 1 ounce fresh lime juice
- 1/2 ounce triple sec
- 1/4-1/2 ounce simple syrup **see note below**
- splash of soda water, optional
Instructions
- For the mango puree, slice the mango around the seed and remove the skin. Trim around the seed as best you can to get as much flesh as possible. Mangoes should be ripe and slightly malleable. Blend until smooth and creamy. One mango makes roughly 4 ounces of puree.
- For the salted rim, take a lime or mango wedge and coat the rim of a margarita glass or double old-fashioned glass. Dip in margarita salt, rotating until coated.
- Combine all ingredients (except soda water) in a shaker with ice. Shake vigorously and pour all contents into a double old-fashioned glass. Top with a splash of soda water and garnish with a lime wheel.If serving frozen, combine all ingredients in a blender (except soda water) with a cup of ice per serving. Blend until smooth and creamy. Add additional ice if needed to thicken. Use 1/2 a cup of frozen mango for 2 servings.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
