Mango Margarita Recipe: How to Make a Mango Margarita

A Mango Margarita is a variation on a Margarita featuring mango juice or purée. Many cocktail recipes use tequila, but the Margarita might be the most iconic. The Mexican cocktail combines tequila blanco (also known as silver tequila), triple sec (an orange-flavored liqueur, such as Cointreau), and fresh lime juice, shaken and poured over ice. (Here’s how to make a Margarita.) Mango Margaritas introduce sweet, fresh mango juice (or purée) into this classic drink. A salted rim around each serving glass adds a savory tang that heightens the lime’s sourness and offsets the sweet fruit.

Mango Margaritas are made of only a few ingredients and are quick to assemble. Follow these tips for next-level flavor.

1. 1. Use fresh mangos. Skip the Margarita mix—you won’t miss it. Fresh fruit (in the form of fresh mango purée or fresh mango juice) adds a world of flavor, depth, sweetness, and tartness to this boozy beverage. If you can’t find mango juice or purée at the grocery store, process fresh or frozen mango chunks in a blender or food processor and strain.
2. 2. Choose the right tequila. Tequila is an alcoholic beverage made from the core of agave plants. Agave nectar is a popular sweetener, but it takes on a smooth, peppery, almost spicy bite when fermented and distilled. Different types of tequila get categorized by how long the alcohol has aged in barrels. Tequila reposado has some age on it, while tequila blanco is unaged with an intense distilled agave flavor and an almost spicy finish. Stick to tequila blanco for cocktails like Margaritas to achieve a harmonious balance of agave flavor, bright lime, and sweet orange liqueur. If you’re a tequila lover with a vast collection of liquors, choose a solid option but not the best tequila you have because it will get diluted by other flavors and ice.
3. 3. Go frozen. Frozen Mango Margaritas are an ice-cold slushie-like treat. To make a batch, combine the cocktail ingredients with crushed ice in a blender. Adding frozen mango chunks instead of juice or purée will add extra frostiness.
4. 4. Make a rim. In Mexico, it’s not uncommon for bartenders to serve this cocktail in a Margarita glass with worm salt on the rim. To make a salt rim of your own (insect-free or otherwise), use a spice grinder or mortar and pestle. Combine either dried jalapeño, smoky Aleppo pepper, or lemon zest (or your seasoning of choice) with salt and whiz into a fine powder. Just be careful when pouring the drink into your prepared glasses.
5. 5. Amp up the flavor. Add more seasonings that pair well with mango, lime, and orange. A scoop of mango sorbet will double down on the mango flavor and add luxurious silkiness. Combine mango purée with a drizzle of tamarind concentrate for an acidic bite, or add crushed watermelon for a mellow sweetness. Alternatively, mix in a pinch of turmeric and cracked black pepper for a slightly spiced twist.
6. 6. Make mocktails. Make an alcohol-free Mango Margarita by switching in seltzer and alcohol-free orange bitters to go with the mango juice, then add smoked salt to the rim of the glass for a tequila-esque hint of smokiness.