Mango Margarita Recipe

Make the mango puree

Place the diced ripe mango in a blender or food processor. Add 1–2 tablespoons of water only if needed to help blending. Puree until completely smooth, about 20–30 seconds. Taste and, if mango is not very sweet, stir in up to 1/2 tablespoon of agave or simple syrup to balance (this additional sugar should be accounted for in the overall sweetness). Measure out 2 ounces (about 1/4 cup) of the mango puree for each cocktail.

Prepare the glass

Run a lime wedge around the rim of a rocks or margarita glass. Dip the rim into a shallow plate of coarse salt or Tajín to coat evenly. Fill the glass with fresh ice and set aside.

Mix the cocktail

In a cocktail shaker, add 2 ounces silver tequila, 1 ounce orange liqueur, 1 ounce fresh lime juice, 0.5 ounce agave nectar (or simple syrup), and 2 ounces mango puree. Add about 1 cup of ice to the shaker (enough to chill well).

Shake

Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and the contents are well chilled and slightly aerated.

Strain and serve

Strain the cocktail into the prepared glass over the reserved serving ice. Use a fine-mesh strainer if you prefer a perfectly smooth drink without any mango fiber.

Garnish and finish

Garnish with a lime wedge on the rim and an optional mango slice. Serve immediately.

Batch or make-ahead notes (optional)

To make a small batch for 6 servings, multiply tequila to 12 oz, orange liqueur to 6 oz, lime juice to 6 oz, agave to 3 oz, and mango puree to 12 oz (about 3 cups). Keep chilled and shake with ice right before serving to maintain froth and dilution.