PrintFresh Mango Margarita with Chili-Salt Rim
Make this bright, tropical fresh mango margarita recipe. It combines sweet mango puree with blanco tequila and features a spicy chili-salt rim for a refreshing spring cocktail.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 1 serving 1x
- Category: Cocktail
- Method: Shaking
- Cuisine: Mexican Inspired
- Diet: Vegetarian
Ingredients
Scale
- 2 oz blanco tequila
- 1 oz fresh lime juice
- 1 oz orange liqueur (Cointreau or triple sec)
- 4 oz fresh mango puree
- 1/2 oz simple syrup (adjust to mango sweetness)
- Ice cubes
- For the Rim: Coarse salt mixed with chili powder (like Tajin)
- Garnish: Lime wedges or thin mango slices
Instructions
- Prepare the rim: On a small plate, mix coarse salt and chili powder. Rub a lime wedge around the rim of your serving glass. Dip the outer edge of the glass into the chili-salt mixture to coat it evenly.
- Combine ingredients: In a cocktail shaker, add the blanco tequila, fresh lime juice, orange liqueur, fresh mango puree, and simple syrup.
- Add ice: Fill the shaker two-thirds full with ice cubes.
- Shake well: Close the shaker tightly and shake hard for about 15 to 20 seconds until the shaker is very cold. This chills and slightly dilutes the drink.
- Strain and serve: Fill your prepared glass with fresh ice. Strain the margarita mixture into the glass.
- Garnish: Add a lime wedge or a thin slice of fresh mango to the rim before serving.
Notes
- To make fresh mango puree, blend ripe mango chunks until completely smooth. Strain if you prefer a seedless texture.
- For a frozen mango margarita, blend all ingredients with about 1 cup of ice instead of shaking.
- If you want a non alcoholic margarita mocktail, substitute the tequila with an equal amount of sparkling water or mango juice.
Nutrition
- Serving Size: 1 cocktail
- Calories: 250
- Sugar: 18
- Sodium: 300
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 0
- Cholesterol: 0