I’m such a sucker for mangos. It’s an amazing fruit and feels so tropical and fresh. My mango margarita recipe was actually born on the beach in the Outer Banks in North Carolina. It’s constructed from your typical margarita with the right balance of simple sugar, fresh mango, lime juice, and triple sec.
While I prefer freshly blended mango (it’s certainly healthier and more authentic), I also enjoy the simplicity and flavor of a quality store-bought mango puree. I’m typically against artificial flavors or sweeteners, but the right purree works well with the cocktail and saves you the need for a blender.
If you don’t have access to fresh mango, you can also substitute frozen mango chunks. The mango will need to be blended into a smooth and creamy sauce so that it easily mixes into the cocktail.
Spice it Up
This cocktail pairs really 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, shake the jalapenos slices with the cocktails in the shaker to fully infuse the cocktail with more jalapeno spice.
Just to note, not all jalapenos are created equal. Some taste like a bell pepper while others have some pronounced heat. I like to purchase a few and test them out in case I end up with a dud.
Best Tequila for Margaritas
A quick note on top-shelf tequilas. I love them for sipping on the rocks or neat with a lime, but I’d skip them when it comes to a margarita. There are several mid-range tequilas that are really good for margaritas without breaking the bank. I like:
Other Margarita Recipes You’ll Love
- Classic margarita
- Watermelon margarita
- Pineapple margarita
- Grapefruit margarita
- Spicy jalapeno margarita
- Grand Marnier margarita
A tropical-inspired mango margarita recipe made with blanco tequila, mango puree, fresh lime juice, triple sec, and a dash of simple syrup.
- 2 ounces Blanco tequila
- 1 ounce mango puree (1 ripe mango, 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)
- If making your own 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.
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.
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.
- Serving Size: 1 margarita
- Calories: 280
- Sugar: 30.5
- Sodium: 11mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 39.3
- Fiber: 0.1g
- Protein: .1g
Keywords: mango margarita, fruity margarita