Mango Margarita (No Sugar Added)
You’re gonna love this mango margarita on the rocks, made from fresh mangoes. Mangoes are so sweet on their own, there’s no need for added sugar.
Mango season is the best. If you haven’t noticed already, mangoes are one of my favorite fruits. And this time of year markets are chock full of fresh mangoes in all their glory.
A reader favorite recipe is my Mango Smoothie Bowl (so darn good) and I’ve got more mango recipes that I’ll link to below. But today’s mango margarita recipe is prep for a very important holiday this week – Cinco de Mayo!
Living in SoCal, we really go all out for this holiday. Glorious Mexican food is happening all week long, and since I just made my Carne Asada last week, I’ll probably whip up my Carne Asada Tacos and Carne Asada Fries this week with any leftovers.
But I’ve also got tacos on the brain. So maybe I’ll whip up my Shrimp Tacos, Grilled Fish Tacos, or Pulled Pork Street Tacos. Tough decisions, I know. But whichever taco recipe I choose, they’ll be served up with my best ever guacamole recipe.
How to Make a Mango Margarita
When it comes to mango margaritas, you’ve probably had the frozen, super sweet, brain-freezing kind. Especially if you’ve ever lounged by the pool on vacation in Mexico. And they’re not bad, except they’re loaded with tons of unnecessary sugar (which might give you a headache in addition to that brain-freeze).
So today I bring you a simple mango margarita recipe that uses all fresh ingredients, including mangoes, oranges and limes. Plus the requisite alcohol that makes a margarita a margarita, tequila and orange liquor (aka triple sec).
To make this mango margarita just score and scoop out the flesh of the mango. If you’ve never done this before, you can watch me do it on the video for my White Sangria with Mango and Berries recipe. After that, juice the oranges and limes and throw it all in a blender with the alcohol. Voila. Boozy mango margarita mix.
If you want to get fancy, you can put this in a cocktail shaker with a cup of ice, give it a good shake and then pour into a salt rimmed glass. I don’t own a cocktail shaker so I just poured the mango margarita mix on top of a cup full of ice and gave it a good stir. Super easy.
This recipe is meant to be “on the rocks,” meaning, it should be slowly sipped with the ice melting, which dilutes the alcohol a smidge. In other words, this mango margarita is quite boozy, so feel free to adjust the level of alcohol. You could also double this recipe and pour the mango puree into a pitcher full of ice, if you’re serving the mango margarita up for a party. Or if you’re just one to two people, you could easily half the recipe.
Happy Cinco de Mayo!
- 2 mangoes, peeled and diced
- 2 oranges, juiced
- 2 limes, juiced (plus extra for garnish)
- 1 cup tequila
- 1/3 cup orange liqueur
- margarita salt, to rim the glasses
- ice cubes
- Add the diced mango, orange juice, lime juice, tequila and orange liqueur to a blender. Blend until smooth.
- Slice a lime into wedges and rub one wedge on the rim of a glass. Dip the glass upside down in the salt.
- Fill the glass full of ice and pour the mango margarita puree on top. Give it a stir, garnish with a lime wedge and enjoy.