Mangos are one of the best tropical fruits. They’re naturally sweet, so refreshing and absolutely perfect for a margarita recipe. This mango margarita is my favorite summer drink. Rim the glass with sugar and lime, grab a bowl of plantain chips and sip away!
After a few too many bad decisions on my 21st birthday (which is literally half a lifetime ago for me now), I don’t really enjoy too many tequila-based drinks. Margaritas, however, are the one exception. Especially fruit flavored ones, like this mango margarita recipe. There’s something about the wonderful natural tropical sweetness of mango that takes away the bite of tequila and turns it into the most refreshingly magical summer cocktail.
This margarita leans heavily on the mango for flavor and I’m not talking about mango juice or puree, but actual real fresh mango (you can use frozen too). Those boxes of mango nectar are convenient, but you won’t be disappointed when you taste the first sip of a freshly made mango margarita that uses the actual fruit.
Mango Margarita Ingredients
Like most margaritas, the ingredient list is simple and concise but probably has one ingredient you weren’t expecting. Can you figure out which one that is below?
- Mango — Fresh or frozen is the only way to go here. I prefer fresh if possible and I really love the sweetness of champagne (or Ataulfo – they’re the smaller, kidney shaped ones) mangos the best. This resource on how to cut a mango is perfect for any novices.
- Tequila — Use a good quality silver or blanco tequila.
- Coconut milk — Here’s the secret ingredient! A small amount of full-fat coconut milk makes this mango margarita a touch creamy and it’s just so wonderfully refreshing. This splash of milk gives the margarita a touch of piña colada vibe.
- Triple sec — my preference is Cointreau. I love the sweetness and orange flavor it adds.
- Lime — both the juice and zest of a lime are used in the margarita as well as to make the sugared rim.
- Honey — this is optional but I like adding a touch to my margaritas for extra sweetness. If your mangos are super ripe, you can probably omit this.
- Ice — For blending into the perfect frozen margarita.
How To Make A Mango Margarita
Add all the ingredients to a high-powered blender and blend until a frosty texture is achieved. Add more ice if desired.
Serve!
Pour the mango margarita into the glasses and garnish with a lime wedge. Serve cold and enjoy!
My Pro Tip
Mango Margarita Recipe Tips
- Consistency — If you find the margarita to be too thick when initially blended, just let it thaw a bit in the blender. As the ice melts a little, it will thin out. If you’re making this recipe on the rocks, you can add a touch of soda water to dilute the drink and loosen the consistency.
- Use salt instead of sugar — This margarita can go either way with a salt or sugar rim. Use whichever you prefer. The sugar complements the sweetness of the mango nicely, but the contrasting flavor of salt is nice for a classic margarita vibe. They even make margarita salt specifically now and it comes in a bunch of flavored options!
Frozen vs. On The Rocks
This mango margarita recipe can also be served on the rocks instead of frozen. The recipe is the same, just don’t include the ice in the blender. Add the ice cubes to the serving glass and pour the blended margarita over the ice to serve. If you’re making a mango margarita on the rocks, it’s best to use fresh mango chunks instead of frozen.
Make It Spicy!
Use a jalapeño infused tequila or add a little bit of jalapeño to the blender. For less heat, but still a spicy undertone, add sliced jalapeños to the glass, but don’t blend them into the margarita.
You can also do a chili powder rim for a touch of heat.
If you like a spicy fruit drink, you’ll also love this serrano cucumber margarita.
Serve This With…
These mango margaritas are great for your next taco night. Try them paired with fried chicken tacos, blackened shrimp tacos or lamb tacos.
Any other Mexican-inspired meal is a great pairing. Some favorites include salsa verde chicken, shrimp tostadas, shredded Mexican beef bowls and carne asada nachos.
More Cocktails To Try
Margarita ice pops take everything you love about a margarita and turn it into an icy treat perfect for summer. How fun is that?
For the spice lovers, this piña colada margarita kicks it up a notch in the heat department while still being super refreshing and sweet.
For anyone wanting a non-alcoholic option, I adore this cantaloupe lime jalapeño agua fresca. It’s refreshing with a kick!
Looking for something a bit more classic? This Texas margarita is lovely.
Mango Margarita Recipe
Equipment
Ingredients
- 1 cup mango, fresh or frozen
- 1/2 cup tequila blanco
- 1/4 cup canned full-fat coconut milk
- 2 tablespoons triple sec, my preference is Cointreau
- zest of 1 lime
- juice of 1 lime
- 1 tablespoon honey
- 1 to 1 1/2 cups ice
Instructions
- Combine all ingredients in a blender and puree until ice is broken up and the texture is mostly smooth.
- If you want to garnish the rim of the glass, combine sugar or salt with lime zest on a plate. Wet the rim of a glass with a wedge of lime and flip the rim into the mixture until it sticks to the glass all the way around.
- Pour, drink and enjoy!
Notes
- You can do a salt or sugar rim for this mango margarita.
- This can also be made on the rocks — see details in the post above.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Ever since we had margaritas in Vegas, Mike and I have been dreaming of having them again. I think this weekend is the plan. I totally want to try these!