Main St. Mango Margarita Recipe

Prepare the Tajín rim

Pour Tajín onto a small plate. Rub the lime wedge around the outer rim of a large margarita or rocks glass, then dip the rim into the Tajín on the plate, rotating to coat evenly. Set the glass aside in the freezer or a cool place to chill.

Make or confirm spicy jalapeño mango purée

If you don't have purée ready: blend 1 cup ripe mango chunks with 1 small seeded jalapeño (adjust to heat preference), 1/2 tbsp lime juice, and 1/2 tbsp agave until smooth. Strain if desired for a silkier texture. Chill before using.

Combine cocktail ingredients

In a cocktail shaker, add 2 oz Lobos Blanco Tequila, 1 oz Gran Gala, 1 oz fresh lime juice, 2 oz spicy jalapeño mango purée, 0.25 oz agave syrup (optional for extra sweetness), and approximately 4 oz of ice. If using mango ice (frozen mango), reserve it for blending step below; use regular ice in the shaker.

Shake

Shake vigorously for 12–15 seconds until the shaker is cold and diluted. This chills and integrates the ingredients.

Blend with mango ice (optional frozen/slushy style)

For a slushy/frozen mango margarita: transfer the shaken mixture to a blender, add 1 cup mango ice (crushed or frozen mango chunks) and pulse/blend until smooth and pourable. If you prefer a shaken, chilled cocktail, skip blending and strain over fresh ice in the prepared glass.

If serving frozen: pour the blended margarita into the Tajín-rimmed glass. If serving shaken: fill the Tajín-rimmed glass with fresh ice and strain the shaken cocktail into the glass.

Garnish with a thin jalapeño slice and a mango slice or wheel on the rim. Give a small squeeze of lime over the top if desired.

Serve immediately with a straw or short stirring rod. Note: warn guests the drink has a mild-to-medium jalapeño heat depending on purée.