You can’t go wrong with guacamole, either. The salt perfectly accents the sweet, vibrant flavor of the mango and lime, and it gives your glass that classic margarita look.Ĭhips and salsa, of course! Here are a few homemade salsas that would taste fantastic with this mango margarita: 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.Tweak the ratios until your margarita has a balance of flavors you love. Craving something sweeter? Add a drop of agave or simple syrup. If you want it brighter, squeeze in extra lime. 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.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. 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. Thawing is your friend. When you first blend the margarita together, it will be thick, almost like a sorbet.Taste, and adjust the balance if necessary.

Then, add the ice, and blend again until the mixture is smooth and frosty.

And sea salt – For the rim of your glass.įind the complete recipe with measurements below.Īdd the frozen mango, lime juice, tequila, and Cointreau to a high-speed blender, and blend until smooth.

Ice – It dilutes the margarita and makes it extra-frosty and cold.

Cointreau – It adds sweetness and a hint of orange flavor.

Tequila – Use whatever silver tequila you like best.

Lime juice – A margarita essential! It makes this cocktail zingy and bright.

Store bought frozen mango chunks work here too. If that sounds like a hassle, though, don’t worry. I like to buy these fresh mangoes at the store and peel, dice, and freeze them myself.

Frozen mango, of course! I’m obsessed with Champagne or Ataulfo mangoes (pictured above) because they have a really sweet flavor and creamy texture.

Here’s what you’ll need to make this frozen mango margarita: Make it for Cinco de Mayo this week, or on any day you’re craving a fun, fresh drink. It’s smooth, bright, and just the right amount of sweet.

Once you try it, you’ll never make a mango margarita any other way. Instead of using mango juice or added sweeteners, I blend up frozen mango to create its thick texture and sweet, tangy flavor. Just toss 5 ingredients into the blender, puree until smooth, and enjoy! Yep, making this frozen mango margarita recipe is as simple as that.Īnother great thing about this recipe? It’s all about the mango. 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.

Mango salsa puree recipe