Frozen cocktails aren’t really my thing. I save my frozen tendencies drinkable with a straw for milkshakes and smoothies.
My idea of a great margarita is to make it strong and put it on the rocks.
That is, until, it’s a Mango Margarita. Then I say make it fruity, a bit limey and add some spice and bring me another.
The first time I had a mango margarita was on a Mexican vacation in the small beach town of Todos Santos (if you haven’t been, you HAVE to go) with my little family of three and my BFF Kim and her husband. We’d rented our other friend’s vacation house (see it here) where we blew up the pool toys and made the very necessary trip to the Mexican market to stock up on essentials: Chips and salsa, Mexican pancake mix (loaded with sugar and insanely delicious,) Nutella, mangos, lime and tequila.
Bienvenidos! Let’s get this party started.
Kim and I spent most of that vacation lounging in the pool reading books and drinking lots of mango margaritas. Lots of mango margaritas. LOTS. It was heaven.
This margarita is super fresh, thanks to the two ripe mangos that have gone through the spin cycle in the blender (this one crunches ice like nobody’s business.) It’s a little limey, thanks to a generous squeeze of fresh lime juice. And it hits the spot just right with the required dosage of tequila and flavorful orange liqueur.
But what kicks my mango marg into high gear is the chile powder infused salt that rims the glass. A little heat that hits the lips first, that’s cooled down with the icy blend that quickly follows.
I could sit in a pool of it all day with a gigantic straw to suck it all down. With a doozy of a brain freeze sure to follow. But if I add enough tequila, I may not even notice.
- 2 medium mangos, peeled, pitted and chopped into large chunks
- 2 cups ice
- 6 ounces tequila
- 4 ounces orange liqueur
- 3 ounces fresh lime juice
- 1 teaspoon super fine sugar
- 1 tablespoon chile powder
- 1 tablespoon kosher salt
- 1 lime for garnish
- In a blender, puree the mango then add the ice, tequila, orange liqueur, lime juice and super fine sugar and blend until smooth.
- Mix the chile powder and kosher salt on a small plate. Moisten the rim of a glass with the lime wedge; dip the rim in the chile powder and twist to coat. Pour into the glass and serve with a wedge of lime.
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