A tropical-inspired mango margarita recipe made with blanco tequila, mango puree, fresh lime juice, triple sec, and a dash of simple syrup.
- 2 ounces Blanco tequila
- 1 ounce mango puree (1 ripe mango, frozen mango chunks or Mango Reàl puree)
- 1 ounce fresh lime juice
- 1/2 ounce triple sec
- 1/4–1/2 ounce simple syrup **see note below**
- splash of soda water (optional)
- If making your own mango puree, slice the mango around the seed and remove the skin. Trim around the seed as best you can to get as much flesh as possible. Mangoes should be ripe and slightly malleable. Blend until smooth and creamy. One mango makes roughly 4 ounces of puree.
- For the salted rim, take a lime or mango wedge and coat the rim of a margarita glass or double old-fashioned glass. Dip in margarita salt, rotating until coated.
- Combine all ingredients (except soda water) in a shaker with ice. Shake vigorously and pour all contents into a double old-fashioned glass. Top with a splash of soda water and garnish with a lime wheel.
Store-bought mango puree or drink mixers tend to be sweeter than fresh mango. The amount of sugar you use in the cocktail should be tempered depending on your choice. For fresh or frozen mango, I prefer a little over 1/4 ounce of simple syrup to bring out the mango flavor.
The soda water helps to balance out some of the thickness of the mango puree. It’s optional but not a bad trick to have up your sleeve if you’d prefer a thinner-feeling cocktail.
- Serving Size: 1 margarita
- Calories: 280
- Sugar: 30.5
- Sodium: 11mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 39.3
- Fiber: 0.1g
- Protein: .1g
Keywords: mango margarita, fruity margarita