Spicy Mango Frozen Margarita Recipe
blanco tequila, mango, lime, cayenne
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Ingredients
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Margarita Mix
Spirits & Heat
Ice & Rim
Method
Prep & Rim
- 1
Prepare the rim
Combine coarse sea salt and granulated sugar on a shallow plate. Run the lime wedge around the rim of two chilled margarita or coupe glasses. Dip the rims into the salt-sugar mixture to coat evenly. Set glasses aside in the freezer to chill while you make the cocktail.
- 2
Peel and dice the mango into uniform pieces so it purees smoothly. Reserve a thin mango slice for garnish.
Make the Mango Base
- 3
Puree the mango
In a blender, add the diced mango, fresh lime juice, simple syrup, and cold water. Blend on high until very smooth, about 30–45 seconds. If the puree is too thick, add up to 2 tablespoons additional cold water to reach a pourable slush consistency.
- 4
Strain (optional)
If you prefer a silky texture, pour the mango puree through a fine-mesh sieve into a bowl, pressing with a spatula to extract as much liquid as possible. Discard solids.
Assemble & Freeze
- 5
Combine with spirits and heat
Return the mango puree to the blender. Add the blanco tequila and triple sec (if using). Sprinkle in the cayenne pepper and smoked paprika. Start with 1/2 teaspoon cayenne if you prefer moderate heat; adjust after tasting. Blend briefly to combine, about 10–15 seconds.
- 6
Add ice and blend to slush
Add the ice to the blender. Use the pulse function or blend on high in short bursts until the mixture reaches a thick, slushy consistency resembling a frozen margarita, about 20–30 seconds. If the mixture is too thin, add more ice 1/2 cup at a time; if too thick, add a tablespoon of cold water or extra lime juice.
- 7
Taste and adjust seasoning: if more brightness is needed, add up to 1 tablespoon fresh lime juice; if more sweetness is needed, add up to 1 tablespoon simple syrup. For more heat, carefully add a pinch more cayenne and blend briefly.
