mango margarita (frozen and on the rocks!)

This sweet, juicy mango margarita is the perfect drink for celebrating summer! We keep it simple with really good mango juice, fresh squeezed lime, your favorite blanco tequila and a splash of simple syrup. 

Through rounds and rounds of testing, we found mango can be tricky. We were searching for a way to get an intense mango flavor in the margarita, without losing it to orange liqueurs, harsh tequila, or juice blends. But we also wanted a drink that was balanced and refreshing, with zesty lime and sweet fruit.

These parameters drove our experiments and led us to this simple, fresh, juicy mango margarita recipe.

If you love blended margaritas, we have an option for making this recipe blended up with fresh or frozen chunks of ripe mango and ice for what’s basically a smoothie-- with tequila. I also share how to make your own mango puree from fresh mangoes so that when those puppies show up in stores, you can make the most of the real fruit.

Plus, I go deep on all the ways you can make this mango margarita recipe your own: from customizing the salt rims and garnishes to tossing in some extra fruit or spice!

mango margarita ingredients:

how to make a mango margarita:

1. Make edible flower salt (or pick a favorite salt rim flavor below!)
2. Rim the margarita glass and fill with ice.
3. Shake mango juice, tequila, lime juice and simple syrup with ice.
4. Pour into prepared glass and enjoy!

First things first: mango nectar vs mango juice

Whenever possible, look for mango juice. “Mango juice” means 100% juice, whereas “mango nectar” means sugar, water or preservatives have been added. 

More than anything, the issue comes down to flavor. We want to use whatever beverage has the purest mango flavor and the most balanced taste of sugar and acid. Juice is typically the most reliable since it hasn’t been meddled with as much.

Mango margarita variations:

frozen mango margarita recipe:

Combine in a blender and process until smooth and frosty:

• 4 cups fresh or frozen mango chunks
• 1 cup blanco tequila
• 2 oz Cointreau
• 3 oz simple syrup
• 4 oz fresh squeezed lime juice
• 2 cups ice

I LOVE this frozen mango margarita so, so much. It’s a cold, icy, refreshing drink that I crave all summer long.

We add a splash of Cointreau here to ramp up the flavor, which can be muted from the ice. Use fresh or frozen mango chunks and go to town with a high-powered blender!

mango puree margarita:

For the BEST mango flavor, use perfectly ripe fresh mangoes. Obviously, depending on where you live, there’s a small window of time when you can do this. 

1. Find a great, smooth-fleshed mango: look for Kent, Keitt, Edward, Manila and Honey mangoes for the silkiest texture
2. Peel it, cut the flesh off the seed, and roughly chop it.
3. Blend 1 cup chopped fresh mango with 1 cup water until very smooth
4. Use it 1:1 in the “mango margarita on the rocks” recipe below

mango margarita pitcher:

This pitcher recipe will serve 8:

• 2 cups mango juice
• 1 ½ cups blanco tequila
• ½ cup fresh squeezed lime juice
• ½ cup simple syrup

Mix up a large pitcher and keep it chilled in the fridge. When ready to serve, salt the rims of your margarita glasses and fill them with ice. Pour in the margarita mix and enjoy!

Note: Scaling up cocktails is more of an art than a science. When we shake a margarita with ice, a small amount of dilution occurs that isn’t present in the large batch. So taste the final version and if it's too boozy, mix in 2 oz water or extra mango juice to compensate (equal to an extra ¼ oz per serving). Chill it really well in the fridge, then rebalance it with a touch more water, juice, or simple syrup when cold, if needed.

flavor variations:

• Jalapeno mango margarita: muddle 1 sliced jalapeno in the bottom of the cocktail shaker, or blend it in with the frozen mango! Keep the seeds for the most heat.
  • Use a habanero if you really want heat!
• Add more fruit: Substitute 1 cup of mango for fresh pineapple, strawberry, or peach chunks. Or use a fruit juice blend for more flavor versions on the rocks.
• Coconut mango: Add 2 oz of coconut milk to the blended margaritas for a creamy, tropical flavor.
• Top with a float: dark rum or heavy cream add an indulgent spin!

salt rim variations:

• Tajin: use this chili lime salt just as it comes for a flavorful rim
• Lime salt: grind up ¼ cup kosher salt with zest of 1 lime (mortar and pestle is best here)
• Chili salt: ¼ cup kosher salt + 1 tsp chili powder
• Smoked salt: adds a complex smoky note!
• Edible flower salt: ¼ cup kosher salt + 1 tbsp dried edible flowers
• Ginger sugar: ¼ cup turbinado sugar + 1 tbsp finely grated ginger, dehydrate or bake at 200°F until dry, then break up with mortar and pestle

margarita salt rim tips:

• Use a mortar and pestle or a spice grinder to break up the kosher salt crystals a bit. Using a mix of small and large crystals is the best way to get the salt to stick to the rim and get an even coating. No one wants a splotchy rim!
• Cut a notch in the center of a lime wedge and run it around the edge of the glass to moisten it (citrus juice is stickier than water and will help the salt stay put).
• Press the glass firmly into the salt. Twisting or spinning the glass will just knock off whatever crystals adhered.
• Consider only adding salt to one side of the glass! It looks pretty and it gives everyone the option to drink from the salted or unsalted edge.

more tequila cocktail recipes to try:

hibiscus margarita with ginger sugar

pineapple margarita

cucumber mint margarita

blood orange margarita

spiced tamarind margarita

mezcal sour with strawberries and ginger

mexican mule (tequila ginger beer cocktail)

spicy margarita

cantarito

tequila sour

ranch water

strawberry margarita

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