Soft Serve Mango Marg Recipe

Rim the glass

Place coarse sea salt or Tajín on a small plate. Rub a lime wedge around the rim of two chilled coupe or margarita glasses, then dip each rim into the salt or Tajín to coat. Set glasses in the freezer to chill while you prepare the cocktail.

In a high-power blender, combine frozen mango chunks (2 cups), mango puree (1 cup), fresh lime juice (0.5 cup), simple syrup or agave (0.25 cup), and cold water (0.5 cup). Pulse once to break up frozen fruit, then blend on medium-high until smooth and slushy. Scrape down the sides as needed to ensure an even puree. This creates a thick frozen mango base.

With the blender running on low, add silver tequila (3 oz), orange liqueur (1 oz), and optional mango liqueur (0.5 oz). Blend just until incorporated; avoid over-blending or the mixture will thin too much. Taste and adjust sweetness with additional simple syrup or agave if desired.

Add the vanilla soft-serve ice cream or frozen vanilla yogurt (1 cup) to the blender. Pulse 6–10 short times until the mixture reaches a soft-serve consistency—thick, creamy, and pipeable. If the mixture is too thick to blend, add up to 1 cup ice or 1–2 tablespoons cold water and pulse until you reach the desired texture.

If you want a swirled effect, transfer the blended mixture into a piping bag fitted with a wide star or round tip; if you don't have one, spoon carefully. Pipe or spoon the soft-serve mango margarita into each chilled, rimmed glass, filling to the top and slightly mounding for a soft-serve look.

Garnish each glass with a lime wheel or a mango slice on the rim. Serve immediately with a short spoon or straw.

Optional: For a layered beverage, reserve 1/4 cup of the mango base before adding soft-serve, pour that into the glass first, then top with the soft-serve mixture for contrast.