Mango Margarita Recipe
Make Mango Margarita Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mango Margarita Mix
Alcohol & Serving
Method
Mango Margarita Mix
- 1
Prepare the mango
Peel and dice mango flesh to measure 1 cup packed. If using frozen mango, thaw slightly and drain excess liquid; still measure 1 cup.
- 2
Blend purée
Place the diced mango in a blender with 3/4 cup fresh lime juice, 1/4 cup triple sec, 1/2 cup simple syrup, and 1/4 cup cold water. Blend on high until completely smooth and no large fibers remain, about 30–45 seconds. Taste and adjust sweetness: if too tart, add up to 2 tablespoons more simple syrup; if too sweet, add 1–2 tablespoons more lime juice.
- 3
Strain (optional)
For an ultra-smooth margarita, press the purée through a fine-mesh sieve into a bowl using the back of a spoon. Discard solids. If you prefer a pulpy drink, skip this step.
- 4
Chill the mix
Refrigerate the mango mix for at least 15 minutes while preparing glass rims so the final drink is cold.
Alcohol & Serving
- 5
Prepare glass rims
Rub the rim of each serving glass with a lime wedge. Place 2 tablespoons coarse salt or Tajín on a small plate and dip rims to coat evenly. Set glasses aside.
- 6
Mix margarita
In a large cocktail shaker or pitcher, combine the chilled mango mix and 1 cup tequila. Add 4 cups of ice into the shaker (or to the pitcher if using) and shake vigorously for 10–15 seconds, or stir briskly if using a pitcher, until the outside of the shaker is cold and the drink is well chilled.
- 7
- 8
Storage
Any leftover mango margarita mix (without tequila) can be refrigerated in an airtight container for up to 48 hours. Add tequila and ice just before serving for best freshness.