Frozen Mango Margarita
Velvety frozen mango margarita with tequila, lime and a pinch of chili-lime rim. Frozen mango gives it body without extra ice.
- 5 min prep
- 2 drinks
- Rocks or margarita glass
Mango is the most forgiving fruit you can put in a frozen margarita. It's naturally thick and sweet, so it hides the bite of tequila and gives the drink a creamy, almost sorbet-like texture.
Use frozen mango chunks straight from the bag. A chili-lime seasoning rim (like Tajín) turns it into something that tastes like a street-cart mango cup.
Frozen Mango Margarita
Ingredients (2 drinks)
- 3 oz blanco or reposado tequila
- 1 oz orange liqueur
- 1½ oz fresh lime juice
- ½ oz agave syrup
- 2 cups frozen mango chunks
- 1 cup ice cubes
Instructions
- Wet the rims of two glasses with lime and dip them in chili-lime seasoning.
- Combine tequila, orange liqueur, lime juice and agave in the blender jar.
- Add the frozen mango and ice.
- Blend on high for 45–60 seconds; mango is dense, so use the tamper or stop and stir once if it stalls.
- Pour and garnish with a lime wheel.
Garnish: Chili-lime rim and a lime wheel
Glass: Rocks or margarita glass
Tips for the best texture
- If your blender struggles, let the mango sit on the counter for 5 minutes first.
- Ripe fresh mango works too; double the ice to 2 cups if you use it.
Try a twist
Add half a seeded jalapeño for a spicy mango margarita, or swap the tequila for mezcal for a smoky edge.
Blender, frozen drink maker or slush machine?
These amounts are written for a standard countertop blender. In an ice-shaving frozen drink maker, put the ice in the hopper and the liquids and any fruit in the jar, then run a full cycle. In a home slush machine, which freezes the drink itself, leave out the ice, replace it with about 1 cup of cold water or juice, and pour the mixed liquid into the bowl.