This Mango Margarita is the most delicious fruity margarita you’ll ever make! It can be made frozen or on the rocks and is great for parties and celebrations, barbecues or just relaxing on warm sunny days. Both recipe versions are included below!
I have been enjoying all the margaritas lately! First this Strawberry Margarita, then this Watermelon Margarita, and now this Mango Margarita!
I love both of the flavors that I mentioned above, but let’s just say I saved the best for last!
Whether you plan on making it frozen or on the rocks, there’s something about the flavor and texture of mangos that makes for the perfect cocktail. The fruit is naturally creamy and thick, which makes the slushiest of frozen cocktails. And it’s also naturally sweet enough so you don’t have to add an additional sweetener if you don’t want.
Ingredients You’ll Need
- mango (juice or frozen chunks)
- tequila (gold or silver)
- lime juice
- triple sec
- agave syrup or other sweetener (for frozen version only)
- ice
How to Make A Mango Margarita
To make it on the rocks – You’ll need some mango juice instead of fresh mangos. I used 100% mango juice that I was able to find at my local grocery store in the juice aisle (near bottles of lemon juice, lime juice, cranberry juice, etc…) If you can’t find any there, you may find some in the ethnic food aisles.
Once you’ve got the mango juice, simply combine it with tequila, triple sec, and lime juice. Serve over ice and that’s it!
You don’t need any sweetner for this version because the mango juice is sweet enough on its own.
To make it frozen – You’ll need frozen mango chunks which can be found in the freezer section of your local grocery store.
To make, you’ll add frozen mango, tequila, lime juice, triple sec and some additional ice to a blender to make the margaritas extra slushy. Blend until smooth and creamy and serve!
Substitutions and Variations
Don’t have all the ingredients? Here are some substitutions and that may come in handy.
- If you can’t find 100% mango juice, you can use a mango juice blend instead.
- Don’t have agave syrup? You can use honey, simple syrup or plain granulated sugar instead.
Tips
Want to make these mango margaritas ahead of time? You can! Simply make the margarita mixture, then store in an airtight container in the fridge 1 day ahead of time if you’re serving it on the rocks, or store in the freezer if you’re serving it frozen.
This recipe can easily be doubled or tripled to make a pitcher. 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.
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Ingredients
Mango Margarita On The Rocks
- 1 cup mango juice
- 6 tablespoons tequila (about 3 ounces)
- 2 tablespoons triple sec (about 1 ounce)
- 2 tablespoons lime juice (about juice of 1 lime)
Frozen Mango Margarita
- 2 cups ice cubes
- 1 1/2 cups frozen mango chunks
- 6 tablespoons tequila (about 3 ounces)
- 2 tablespoons triple sec (about 1 ounce)
- 2 tablespoons lime juice (about juice of 1 lime)
- 1 tablespoon agave syrup
For Serving
- ice cubes
- lime wedges, for rimming glass
- kosher or flaky salt, for rimming glass
Instructions
Mango Margarita On The Rocks
- Run a lime wedge around the rim of two glasses. Dip the edges of the glasses in salt.
- In a cocktail shaker or large cup, add mango juice, tequila, triple sec, and lime juice. Shake or stir to combine.
- Fill glasses with ice and pour mango margarita mixture over ice. Garnish with lime wedges and serve immediately.
Frozen Mango Margarita
- Run a lime wedge around the rim of two glasses. Dip the edges of the glasses in salt.
- Add ice cubes, frozen mango chunks, tequila, triple sec, lime juice, and agave syrup to a blender. Blend until slushy. Taste and add more sweetener to your liking if necessary.
- Pour mango margaritas into prepared glasses. Garnish with lime wedes and serve immediately.
Isabel’s Tips:
- If you can’t find 100% mango juice, you can use a mango juice blend instead.
- Don’t have agave syrup? You can use honey, simple syrup or plain granulated sugar instead.
- Want to make these mango margaritas ahead of time? You can! Simply make the margarita mixture, then store in an airtight container in the fridge 1 day ahead of time if you’re serving it on the rocks, or store in the freezer if you’re serving it frozen.
Nutrition Information
SO so delicious! I’ve made this for my family several times now and we all love it!
I’m never very exact with my measurements so when the mixture is too thick for the blender–aw shucks, guess I have to add more tequila and triple sec. I also use Stevia as my sweetener, which I feel usually has a distinctive taste in other drinks, but in this recipe it just adds sweetness that enhances the mango, not another flavor.
Hi Jacqueline! Thank you so much, we love this recipe too!
Frozen margaritas are never my strong point, but this is so easy to make I feel like a pro. It’s awesome!
great margarita thank you! I like the texture of mange added, it seems more dense, the flavor too, not as sweet as the sweetest margaritas