Frozen Mango Margarita
Frozen mango, freshly squeezed lime juice, tequila, triple sec, and a touch of agave nectar, make this Frozen Mango Margarita the ultimate summer cocktail!
Frozen mango margarita recipe
My go-to margarita is usually a Spicy Grapefruit Jalapeno Margarita, but this mango version has quickly climbed to the top of the list. One sip, and you’ll see why this frosty cocktail keeps everyone coming back for a second round!
Frozen Mango Margarita is a fruity take on the classic cocktail, perfect for summer parties and backyard barbecues. It’s creamy, smooth, refreshing, thirst-quenching, subtly spiced, and so easy to create with just 5 ingredients.
Ingredients & substitution suggestions
To make these easy margaritas, you will need:
- Mangoes – it’s better to use frozen mangoes so there is no need to add ice which can water down the drink. If you don’t have frozen mangoes, you can cube fresh ones and freeze them the night before you plan on making this.
- Tequila – feel free to use your favorite tequila. I prefer to use silver or reposado tequila.
- Triple sec – triple sec is an orange-flavored liquor. Grand Marnier or Cointreau are also good options.
- Freshly-squeezed lime juice – I highly recommend juicing your own limes versus using store-bought lime juice.
- Agave nectar – If you don’t have agave on hand, use honey instead or simple sugar.
- Chili powder+sea salt to rim the glasses – it balances out the sweetness of the mango, but you could omit this if you aren’t into spicy drinks. Feel free to adjust the spice level to your liking.
How to make blended frozen margaritas
You’ll be surprised how easy and quick it is to make a frozen mango margarita.
- Prep your glasses – run a lime wedge around the upper outer rim of your glasses, then dip the rim in a chili powder/salt mixture and twist to coat.
- Blend – add frozen mangoes, freshly squeezed lime juice, tequila, triple sec, and a touch of agave nectar into a blender, and blend until slushy.
- Pour and serve – pour it into the prepared glasses, garnish with limes wedges and a sprig of fresh mint, and serve immediately.
The recipe is pretty versatile, making it perfect any time of the year.
- Use different fruits – swap out the fruit in this recipe and use whatever you have in your kitchen or whatever is on sale at the grocery store. Peaches, melon, watermelon, pineapple, strawberries, blueberries, or raspberries are all delicious in this frozen drink!
- Adjust the ingredients to suit your taste – add more agave for a sweeter cocktail, increase or decrease the tequila based on how strong you prefer your drinks.
- Adjust the servings – This recipe makes 2 margaritas, but you can easily double or even triple it to make a pitcher.
- Make it a non-alcoholic beverage – simply swap the tequila for mango nectar or mango juice, and the triple sec for orange juice.
- Make it spicy – for a spicy frozen mango margarita, make a jalapeño-infused tequila. All you have to do is put some tequila and jalapeño slices in a glass jar and let it sit for a few hours. You can also add a pinch of cayenne into the blender.
- Make it skinny – swap the triple sec for fresh orange juice + a small amount of agave nectar.
- Make it on the rocks – use fresh mango instead of frozen, blend it up with the other ingredients, and pour it over ice cubes. You can also use store-bought mango juice.
Frozen mango margarita could also be made ahead of time. Place it into a sealable container, store it in the freezer, and then just stir it every now and then to keep it slushy. The tequila will prevent it from freezing completely solid, but it won’t quite have the same smooth texture as right out of the blender.
Skip the sugary margarita mix and meet your new favorite poolside cocktail!
If you make this margarita and love it, please be sure to leave a comment and give this recipe a rating!
Frozen Mango Margarita
For the mango margarita:
- 2 cups (320 g) mango chunks frozen
- 3 oz. (88 ml) tequila I used silver tequila
- 1 oz. (29.5 ml) triple sec
- 2 limes juiced
- 1-2 tablespoons agave nectar or to taste
For the chili-salt rim:
- 1 teaspoon chili powder
- ½ teaspoon sea salt
- fresh mint
- lime wedges
Chili salt rim:
- On a small plate, mix the chili powder and salt. Rub a lime wedge around the edge of your glasses. Dip the rim in the chili powder/salt mixture and twist to coat.
Frozen mango margarita:
- Place all the ingredients in a blender and blend until creamy and smooth.Taste and, if desired, add a little more tequila or agave nectar.
- Pour the margarita into the prepared glasses and garnish with a lime wedge and a sprig of fresh mint.Serve immediately or transfer it to a container and store it in the freezer until needed.
- Tequila – feel free to use your favorite tequila.
- Triple sec – Grand Marnier or Cointreau are also good options.
- Agave – it can be replaced with honey or simple sugar.
- For a crowd – you can easily double or even triple the recipe to make a pitcher.
- Non-alcoholic – swap the tequila for mango nectar and the triple sec for orange juice.
- Skinny margarita – swap the triple sec for fresh orange juice + a small amount of agave nectar
- Margarita on the rocks – use fresh mango instead of frozen.