This easy frozen mango margarita recipe only has 5 ingredients, and I'll show you how to make it with a spicy, salty, or sweet rim. Ready in minutes!
A frozen mango margarita might be the best idea to cool you down on a hot, sunny day. This recipe only has 5 ingredients, and can be customized to your sweet or spicy tastes.
A mango margarita is a great batch cocktail recipe, make just 2, or scale it up for lounging by the pool with friends. It's the perfect frozen drink with salty snacks or any kind of dip, you can even go double mango and serve it with chips and some mango avocado salsa!
I can never get enough fresh mango in season! Try my mango slaw, or this no bake mango cheesecake! And for another twist on a margarita, try my mezcal margarita recipe!
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Mango margarita ingredients
- Blanco tequila: Also called silver tequila, blanco means the clear kind, not gold or reposado tequila which has been aged longer.
- Frozen mango: Look for frozen mango chunks in the freezer section, or cut up fresh mango and freeze it before using.
- Triple sec or orange liqueur: Any kind of orange liqueur will do, I usually have Cointreau around so that's what I used.
- Fresh lime juice and lime wedges or wheels: We want freshly squeezed lime juice, not that stuff in the plastic container. Lime complements mango so well, and you can garnish the margarita with a lime wedge or a lime wheel, too if you like.
- Simple syrup or agave syrup: To make simple syrup you need equal parts granulated sugar and water. The simple syrup will add a touch of sweetness and we'll use it on the rim of the glass to make the garnish stick to it.
- Ice cubes: You'll just need a couple of ice cubes, the frozen mango does most of the work in making up the body of the margarita and keeping it cold.
- Optional for the rim of the glass: Margarita, kosher, or sea salt, chili powder, Tajin seasoning, or sugar.
How to make a frozen mango margarita
Step 1: Make the simple syrup and juice the limes
In a small saucepan combine ยฝ cup water and ยฝ cup sugar over low heat, just warm enough to melt the sugar. Stir until the sugar is completely dissolved and set aside to cool.
Meanwhile, juice the limes. I like to use a little manual juicer tool so I get the most juice out of every lime.
Step 2: Garnish the rim of the glass
Pour some of the simple syrup onto a plate. On another plate, add the salt, or sugar, or chili powder that you are using to rim the glass.
Dip the rim of the glass into the simple syrup, then dip into the salt or sugar mixture and set aside.
Pro tip
Years of bartending taught me this trick: don't use a lime wedge around the the rim of the glass when garnishing. Anything that you want to add to the rim of the margarita glass—salt, chili powder, sugar, etc.—will stick MUCH better and look much neater if you dip the glass into the simple syrup first. It's stickier!
Step 3: Blend the frozen mango margaritas!
Add the tequila, lime juice, simple syrup, frozen mango and ice cubes to a blender. Blend until smooth. You may have to stop a couple of times and stir things around before it will get completely smooth.
Gently spoon each frozen mango margarita into a prepared glass. Garnish with a lime wheel if desired and serve!
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Expert tips
- Substitute agave syrup for simple syrup: If you don't want to use refined sugar, make an agave syrup by mixing equal parts agave and warm water, stir until combined. Substitute 1:1 for simple syrup.
- Keep citrus at room temperature: Cold citrus fruit doesn't give up much juice. Keep your limes at room temperature, then just before juicing, gently press down on them and roll them around on the counter. You'll get so much more juice!
- Let mango margaritas rest for a couple of minutes before serving: Just after blending, they will be very thick and very cold. Pour them into the glasses and let stand at room temperature for a few minutes and they'll loosen up enough to start sipping on them!
- Adjust the sweetness to your taste: You may want to start with a little less simple syrup when mixing the margaritas because the sweetness of the drink will depend on how sweet the mangos are. You can always add more, but you can't take it away. And of course, you can leave it out altogether if you don't want any added sugar.
- Swap in mezcal or spicy infused tequila: To change things up, try mezcal for smokiness, or jalapeño-infused tequila to make it spicy!
Mango margarita garnishes
There are several choices and variations for what to put on the rim of a mango margarita, from spicy to sweet. Mix it up according to your mood!
- Keep it simple with a sea salt rim
- Try a mix of salt and chili powder
- Make it smoky with salt and smoked paprika (this is especially good with a mezcal swap)
- Add Tajin seasoning (it has a chili lime flavor)
- Use sugar if you like it sweet
FAQ
Yes, you can certainly purchase fresh, ripe mango, cut it into chunks and freeze it, then use that to make frozen margaritas. I especially like atualfo mangos for this!
Yes, this is a great make-ahead cocktail, because you can keep it frozen until guests arrive. Just make sure to give it time to thaw a bit before you serve it.
What to serve with frozen mango margaritas
Of course you can pair mango margaritas with Mexican food, but they go well with lots of other flavors, too.
- Serve with tortilla chips and tomatillo salsa or avocado crema.
- Try them with baja shrimp tacos.
- Explore Mediterranean flavors like Greek stuffed peppers or a garbanzo bean salad.
- Stay in season with summer dishes like a sweet corn salad or low country boil.
- Mango complements Asian flavors and spicy recipes like Vietnamese caramel chicken or Harissa chicken.
More cocktail recipes
You'll love these refreshing summer drinks!
A frozen mango margarita is an easy summer cocktail!
- You only need 5 ingredients!
- Simple syrup can be made ahead so you can blend up margaritas on a whim.
- Frozen mango naturally keeps the margarita cold, without using too much ice in the recipe that would water it down.
- So many choices: salty, spicy or sweet rim!
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Recipe
Mango Margarita Recipe
Want to save this recipe?
I will email this recipe to you, so you can come back to it later!
You'll be added to my email list!
Equipment
Ingredients
- 2 cups frozen mango
- 4 ounces blanco tequila
- 1 ounce orange liqueur such as triple sec, cointreau, grand marnier
- 2 ounces freshly squeezed lime juice
- 1-2 ounces simple syrup
- 2-3 ice cubes
- margarita salt, chili powder, or sugar for the rim of the glass
- lime wheels or wedges for serving
Instructions
- In a small saucepan combine ยฝ cup water and ยฝ cup sugar over low heat, just warm enough to melt the sugar. Stir until the sugar is completely dissolved and set aside to cool. (This will be more than you need for 2 cocktails, store the rest in the refrigerator to use in other drinks.)
- Meanwhile, juice the limes. I like to use a little manual juicer tool so I get the most juice out of every lime.
- Pour some of the simple syrup onto a plate. On another plate, add the salt, or sugar, or chili powder that you are using to rim the glass. (I like salt and chili powder mixed together.) Dip the rim of the glass into the simple syrup, then dip into the salt or sugar mixture and set aside. See note.
- Add the tequila, lime juice, simple syrup, frozen mango and ice cubes to a blender. Blend until smooth. You may have to stop a couple of times and stir things around before it will get completely smooth. Taste and add more simple syrup if you want it sweeter.
- Gently spoon each frozen mango margarita into a prepared glass. Garnish with a lime wheel if desired and serve!
Notes
- Years of bartending taught me this trick: don't use a lime wedge around the the rim of the glass when garnishing. Anything that you want to add to the rim of the margarita glass—salt, chili powder, sugar, etc.—will stick MUCH better and look much neater if you dip the glass into the simple syrup first. It's stickier!
- Substitute agave syrup for simple syrup: If you don't want to use refined sugar, make an agave syrup by mixing equal parts agave and warm water, stir until combined. Substitute 1:1 for simple syrup.
- Keep citrus at room temperature: Cold citrus fruit doesn't give up much juice. Keep your limes at room temperature, then just before juicing, gently press down on them and roll them around on the counter. You'll get so much more juice!
- Let mango margaritas rest for a couple of minutes before serving: Just after blending, they will be very thick and very cold. Pour them into the glasses and let stand at room temperature for a few minutes and they'll loosen up enough to start sipping on them!
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