Frozen Mango Margarita Recipe
Frozen mango chunks, freshly squeezed lime juice, tequila, triple sec, and a touch of agave syrup make this Frozen Mango Margarita Recipe the ultimate summer cocktail!
This recipe can be easily adjusted and adapted to make any flavor you want! Simply grab your favorite frozen fruit and get blending.
Mango margarita recipe
My go-to margarita is usually a Spicy Grapefruit Jalapeno Margarita, but the 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 seconds!
Frozen Mango Margarita is a fruity take on the classic cocktail, perfect for Cinco de Mayo, Taco Tuesday, summer parties and backyard barbecues.
It’s creamy, smooth, refreshing, thirst-quenching, subtly spiced, and easy to create with just 5 ingredients. Toss all the margarita ingredients into a blender, puree until smooth, and enjoy!
Pair it with some Mexican food like these blackened fish tacos, ground beef tacos, guacamole, salsa and chips, or a Mexican street corn salad, this mango margarita recipe is the perfect addition to your menu!
Ingredients & substitution suggestions
To make these easy mango margaritas, you will need:
- Mangoes – use frozen mango chunks 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 – I prefer to use Blanco tequila (also called silver or white). It’s strong, unaged, and it will complement your other ingredients instead of overpowering the drink.
- Triple sec – triple sec is an orange-flavored liqueur, and my favorite one is Cointreau. Grand Marnier is a good substitute. If you are looking for a less alcoholic cocktail, omit it and replace it with orange juice.
- Fresh lime juice – it makes this cocktail zingy and bright. I highly recommend freshly-squeezed lime juice versus using store-bought lime juice.
- Agave syrup – if you don’t have agave syrup on hand, use honey instead, maple syrup, or simple syrup.
- Chili powder + sea salt to rim the glasses – 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.
Find the complete recipe with measurements below.
How to make the best frozen margaritas
You’ll be surprised how easy and quick it is to make a blended margarita.
- Salt the rim of your glasses – you don’t have to, but the salt + chili powder enhances the sweetness of the mango and adds a mild, spicy contrast. It also gives your glass that classic margarita look. To rim your glass, run a lime wedge around the upper outer rim, 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 syrup into a blender, and blend until smooth.
- Taste and adjust – taste it, and tweak the ratios until your margarita has a balance of flavors you love. If you prefer a stronger margarita, add more tequila. If you want it sweeter, add an extra drop of agave or simple syrup.
- Pour and serve – pour it into the prepared glasses, garnish with limes wedges and a sprig of fresh mint, and serve immediately.
You can rim your glasses with Tajin, a Mexican seasoning blend of chili peppers, lime, and sea salt. Find it in the seasoning aisle or with Mexican ingredients at your local grocery store.
The recipe is pretty versatile, making it perfect for any time of the year.
- Use different fruits – use whatever you have in your kitchen or is in season. Peaches, melon, watermelon, pineapple, strawberries, blueberries, or raspberries are all delicious! Just be sure to add them frozen so the drink keeps its slushy consistency.
- 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 – easily turn it into a virgin margarita by swapping the tequila with mango nectar or mango juice and the triple sec for orange juice. It’s a fruity and flavorful mocktail you can serve at family cookouts!
- Make it spicy – start by making a jalapeño-infused tequila. 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 syrup.
- Make it on the rocks – for a non-frozen version, use mango juice instead of frozen mango. Shake all the ingredients in a cocktail shaker or a mason jar, and serve it over ice. You don’t need any sweeteners for this version, the mango juice is sweet enough on its own.
Frozen 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 once in a while 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.
Frequently Asked Questions
Traditional margarita glasses are wide-rimmed and stemmed. But they are not essential if you don’t have them, margaritas can be served in cocktail, old-fashioned, or highball glasses.
Yes! Simply click on the number of servings in the recipe card below and slide the toggle that appears to the number of servings you want to make. The ingredient amounts will change accordingly.
You can use orange juice as a replacement. It will not have quite the same flavor, but it will provide the hint of orange that’s signature to the drink.
If you make this frozen mango margarita recipe, please leave a feedback and rating in the comment section below. I always love hearing how it turns out for you! ♡
More favorite cocktail recipes
If you love this mango margarita recipe, try one of these fun cocktails:
Frozen Mango Margarita
For the mango margarita:
- 2 cups (280 g) mango chunks frozen
- 3 oz. (90 ml) tequila I used Blanco tequila
- 1 oz. (30 ml) triple sec
- 2 limes juiced
- 1-2 tablespoons agave syrup or to taste
For the chili-salt rim:
- 1 teaspoon chili powder
- ½ teaspoon sea salt
- fresh mint
- lime wedges
Rim the glasses
- 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.
Prepare the mango margarita mixture
- Place all the ingredients in a high-speed blender and blend until creamy and smooth.Taste and, if desired, add a little more tequila or agave syrup.
- Pour the frozen mango 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 – I like to use Blanco tequila, also called silver or white.
- Triple sec – my favorite one is Cointreau. Grand Marnier is a good substitute.
- Agave syrup – can be replaced with honey or simple syrup.
- For a crowd – you can easily double or triple the recipe to make a pitcher. Simply click on the number of servings in the recipe card and slide the toggle that appears to the number of servings you want to make. The ingredient amounts will change accordingly.
- 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.
- Make-ahead – make the margarita mixture, then store it in an airtight container in the freezer.
Originally published June 2020, but updated to include new information.