Mango Margarita Recipe

Make mango puree

If you don't have pre-made mango puree, peel and chop 1 large ripe mango (about 1 1/4 cups chopped). Place mango flesh in a blender and puree until completely smooth, about 30–45 seconds. If needed, add 1–2 tablespoons water to help the blender along. Measure 1 cup for the recipe and reserve any extra for another use.

Combine mix components

In a measuring cup or small pitcher, combine 1 cup mango puree, 1/2 cup fresh lime juice (about 4 limes), 2 tablespoons simple syrup, and 2 tablespoons orange liqueur. Stir or whisk briefly until homogeneous. Taste and adjust sweetness with up to 1 additional tablespoon simple syrup if the mango is very tart.

Measure 6 fl oz (3/4 cup) blanco tequila. Add the tequila to a cocktail shaker or large jar.

Add the prepared mango-lime-liqueur mix to the shaker with the tequila.

Fill the shaker with about 1 cup ice. Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and the mixture is well chilled and slightly diluted.

If you prefer a frozen margarita: place the mango puree, lime juice, tequila, orange liqueur, simple syrup and 2 cups crushed ice in a blender and blend on high until smooth. Adjust consistency by adding more crushed ice (thicker) or a splash of water (thinner).

Prepare the glass rim: rub a lime wedge around the rim of two serving glasses. Spread 2 tablespoons coarse kosher salt or Tajín on a small plate and dip the rims into the salt to coat evenly.

Fill each rimmed serving glass with about 1/2 cup fresh ice (divide the 1 cup serving ice between two glasses).

Strain the shaken margarita over the ice into the prepared glasses, dividing evenly between two glasses (about 6 fl oz total batch yields two 3-oz pours; this recipe is scaled for 2 generous single cocktails—adjust pouring to preference).

Garnish each glass with a lime wedge and a mango slice on the rim. Serve immediately.