This frozen mango margarita recipe is my ideal warm weather drink. It's tangy, frosty, sweet, and refreshing. Pass the chips and salsa, please!
It’s finally warming up in Chicago, so we’re cooling off with this mango margarita! To me, it’s the perfect warm weather drink – frosty, refreshing, and blissfully easy to make. Just toss 5 ingredients into the blender, puree until smooth, and enjoy! Yep, making this frozen mango margarita recipe is as simple as that.
Another great thing about this recipe? It’s all about the mango. Instead of using mango juice or added sweeteners, I blend up frozen mango to create its thick texture and sweet, tangy flavor. Once you try it, you’ll never make a mango margarita any other way. It’s smooth, bright, and just the right amount of sweet. Make it for Cinco de Mayo this week, or on any day you’re craving a fun, fresh drink. We love it, and I think you will too.
Mango Margarita Recipe Ingredients
Here’s what you’ll need to make this frozen mango margarita:
- Frozen mango, of course! I’m obsessed with Champagne or Ataulfo mangoes (pictured above) because they have a really sweet flavor and creamy texture. I like to buy these fresh mangoes at the store and peel, dice, and freeze them myself. If that sounds like a hassle, though, don’t worry. Store bought frozen mango chunks work here too.
- Lime juice – A margarita essential! It makes this cocktail zingy and bright.
- Tequila – Use whatever silver tequila you like best.
- Cointreau – It adds sweetness and a hint of orange flavor.
- Ice – It dilutes the margarita and makes it extra-frosty and cold.
- And sea salt – For the rim of your glass.
Find the complete recipe with measurements below.
Add the frozen mango, lime juice, tequila, and Cointreau to a high-speed blender, and blend until smooth. Then, add the ice, and blend again until the mixture is smooth and frosty. Taste, and adjust the balance if necessary. Finally, enjoy!
Mango Margarita Recipe Tips
- Thawing is your friend. When you first blend the margarita together, it will be thick, almost like a sorbet. If at any point you find that it is too thick to blend, don’t worry about it! Just walk away for a few minutes to allow the mango to defrost, and then come back and try again. The mixture will blend more easily as it thaws, and even if you let it sit for a bit, it’ll still be nice and frosty.
- Taste and adjust. The secret to making a killer cocktail at home? Adjusting it to taste! If you prefer a stronger mango margarita, add a splash more tequila. If you want it brighter, squeeze in extra lime. Craving something sweeter? Add a drop of agave or simple syrup. Tweak the ratios until your margarita has a balance of flavors you love.
- Salt the rim of your glass. This frozen mango margarita tastes amazing straight out of the blender, so technically, you don’t have to salt your glass here. Still, I highly recommend it. The salt perfectly accents the sweet, vibrant flavor of the mango and lime, and it gives your glass that classic margarita look.
What to Serve with a Mango Margarita
Chips and salsa, of course! Here are a few homemade salsas that would taste fantastic with this mango margarita:
You can’t go wrong with guacamole, either.
If you want to serve this mango margarita with a larger meal, pair it with heartier Mexican dishes. Try it with these Vegan Jackfruit Tacos, these Roasted Cauliflower Tacos, Nachos, Enchiladas, or any of these 11 Best Vegetarian Taco Recipes. Round out the meal with a side of refried beans and cilantro lime rice.
More Favorite Cocktail Recipes
If you love this mango margarita recipe, try one of these fun cocktails next:
- Classic Margarita
- Watermelon Margarita
- Jalapeño Margarita
- Paloma Cocktail
- Mint Julep
- Classic Mimosa
- 3 cups cubed frozen mango, from about 4 small mangos
- ¼ cup lime juice, plus lime slices for garnish
- 3 ounces silver tequila
- 2 ounces Cointreau
- 3 handfuls ice cubes
- Sea salt for the glass rims, optional
- Place the mango, lime juice, tequila, and Cointreau in a blender and blend until smooth. Add the ice and blend to the desired consistency. If the mixture is too thick to blend, let it sit and melt for a few minutes.
- If desired, use a lime wedge to moisten the rims of the glasses and then dip the rims in a small plate of salt.
- Pour the mango mixture into the glasses and garnish with a lime slice.
Absolutely delicious! I made it as a mocktail and with tequila and it was a huge hit!
I’m so glad you loved it!
Tried Mango Margarita with Tajin on the glass rims. Looks beautiful, tastes delicious! My new favorite drink!
Yum, I’m so glad you enjoyed it!
I tried this recipe it was good but I think a 1/4 of cup of lime is over powering I would use 1/8 of a cup. I also did a frozen blueberries instead of mangoes and it came out delicious but it tasted a little gritty also I added an extra ounce of tequila totaling 4ozs. instead of 3ozs. and added 1oz of simple sugar. I am not sure why it tasted gritty when I used the blueberries. Next, I’m going to try it with strawberries. I am using a vitamix for blending.
Hi BH – for the blueberries and strawberries, I would blend and then strain them so that any grit from the skin and seeds gets left behind. Blueberries are more tart than mangoes so I can see the lime needing to be adjusted. Later this summer we’re posting a really yummy strawberry margarita, if you want to stay tuned!
Modified the recipe a bit by adding only 2 cups of mango and 1 cup of pineapple. I didn’t seem to taste the pineapple much, but it was delicious. Going to add strawberries also next time.
that sounds delicious, I’m glad you enjoyed!
Yum! Just made a batch and I have a feeling I’ll be making these all weekend. I also have some frozen peach slices and pineapple – will try throwing a bit of those in the next batch!
I’m so glad you loved it! Peach and pineapple sound delish.
Great Margarita Mango So Good And This Is Wonderful Recipe…
great margarita, mango – lime is so much better than a sticky syruppy margarita mix, thank you!