Mango Margarita Recipe

Prepare mango puree

Peel and dice 1 large ripe mango (about 1 to 1 1/4 cups diced). Place the mango flesh in a blender and puree until completely smooth, about 20–30 seconds. If the puree is very thick, add 1–2 tablespoons of water and pulse once to reach a smooth, slightly pourable consistency.

Combine mix ingredients

In a measuring pitcher, add the mango puree, fresh lime juice, triple sec, simple syrup, and fine sea salt. Whisk or stir until the simple syrup and salt are fully incorporated. Taste and adjust sweetness or acidity: add up to 1 tablespoon more simple syrup for sweeter cocktails or another 1 tablespoon lime juice for brighter acidity.

Prepare glass rims

Run a lime wedge around the rim of 4 rocks or coupe glasses. Pour the coarse salt or Tajín onto a small plate and dip each rim into the salt, twisting to coat evenly. Set glasses aside.

Shake the cocktails

Fill a cocktail shaker with about 1 1/2 cups ice. Add 1 cup blanco tequila and 1 cup of the prepared mango margarita mix (this recipe makes a total mango mix of roughly 1 3/4 cups — adjust if you made more). Shake vigorously for 12–15 seconds until well-chilled and the exterior of the shaker is frosty.

Serve

Fill the rimmed glasses with fresh ice if desired. Strain the shaken margarita into the prepared glasses. Garnish each drink with a lime wedge and a mango slice on the rim. Optionally sprinkle a light pinch of Tajín on top for extra spice.

Batching and storage (optional)

To make a batch ahead, multiply the mango mix and tequila ratio (1 part tequila to 1 part mango mix). Store the mango mix in an airtight container in the refrigerator for up to 48 hours. Shake or stir before using. Do not freeze the mix if using triple sec, as texture will change.