Mango Margarita Recipe

5 from 1 vote
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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.

A golden mango margarita with a salted rim garnished with a lime wheel.

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.

Looking for more poolside/tropical summer cocktails? Look no further than the watermelon margarita, tequila sunrise, piña colada recipe, and my frozen mudslide recipe!

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.

Fresh mango puree in a small glass jar surrounded by a sliced lime and whole mango.

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.

A golden mango margarita with a salted rim garnished with a lime wheel.

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

What kinds of tequila do you recommend?

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.

Can I use Cointreau in place of triple sec?

Yes. Cointreau is a common (and arguably better) substitute for triple sec in margaritas.

Why is there soda water in this recipe?

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

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!
5 from 1 vote

Mango Margarita Recipe

Servings: 1 cocktail
Prep: 5 minutes
Total: 5 minutes
A tropical-inspired mango margarita recipe made with blanco tequila, mango puree, fresh lime juice, triple sec, and a dash of simple syrup.

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
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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

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. 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.

Nutrition

Serving: 1margaritaCalories: 280kcalCarbohydrates: 39.3gProtein: 0.1gSodium: 11mgFiber: 0.1gSugar: 30.5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Cocktail
Cuisine: Mexican
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About Shawn Williams

My name is Shawn, author behind Kitchen Swagger. I'm a food & drink enthusiast bringing you my own simple and delicious restaurant-inspired recipes.

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