Shake up the brilliant taste of summer with this quick and easy recipe for a refreshingly fruity twist on a Tex-Mex classic!
Margaritas feel like vacation in a glass. No matter the weather or location, a sip of tequila, lime juice, and orange liqueur seasoned by a dash of salt conjures images of seashores, palm trees, and warm ocean breezes.
Here in Ohio, that kind of fantasy is as necessary as a puffer jacket. This recipe for mango margaritas is one of my favorite strategies for getting through the cold months. It delivers not only the warmth of tequila, the bright bite of lime juice, and the mellow richness of orange liqueur but also the lush sweetness and fragrant musk of mango nectar. Sipping one on my sofa under a toasty blanket as the snow falls outside the window, I can imagine digging my toes into sun-kissed sand while frothy waves gently caress the shore. Resilience restored!
You’ll love how quick and easy it is to shake up a batch of these fruity, Tex-Mex refreshers. Whether you serve them on the rocks or frozen, on your poolside deck or bundled up by a fire, you’ll love their brilliant taste of sunshine!
Tailored margarita tips
- For a margarita served up—aka neat—skip the fresh ice and strain your margarita into a chilled, rimmed coupe or margarita glass.
- For a frozen mango margarita, blend the liquid ingredients with one to one and a half cups of ice until slushy, then pour into a rimmed glass and garnish as desired.
- For a sweeter or stronger drink, add a splash of simple syrup to the shaker or bump the tequila to two and a half ounces.
- For a spicy version, shake the drink with two to four slices of fresh jalapeño, then garnish your glass with another slice.
- For a mock-arita, shake the lime juice and mango juice with one to two teaspoons of simple syrup or honey, pour over fresh ice, then top with lemon-lime soda.
How do I store leftovers?
Refrigerate leftover margaritas without ice in an airtight container for up to 3 days. This cocktail also freezes well in a sealed freezer-safe jar or container for about 1 to 2 weeks. Thanks to the alcohol content, it’ll turn slushy rather than rock-hard. Serve directly from frozen for an icier version, or let thaw in the fridge for a few hours and stir or shake well before serving over fresh ice.
Serving suggestions
Serve your mango margaritas alongside other Tex-Mex favorites. For a happy hour spread, consider The Best Queso Ever paired with Flautas, Carne Asada Nachos, and Chicken Taquitos. For a sit-down meal, these cocktails pair beautifully with the sweet and savory notes of Pork Tenderloin And Mexican Quinoa With Honey Habanero Dressing.
Mango Margaritas
Ingredients
For The Salt-Sugar Rim:
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- Zest of one lime
- Lime wedges for rimming and garnishing
For The Margarita:
- 2 ounces lime juice
- 2 ounces mango nectar or juice
- 2 ounces tequila
- 1 ounce orange liqueur
Instructions
- On a small plate or in a shallow bowl, stir together the sugar, kosher salt, and lime zest, rubbing the mixture with your fingers to release the lime’s oils. Run a lime wedge around the rim of a rocks glass, then dip or roll the rim in the sugar-salt mixture until evenly coated. Tap off any excess and set the glass aside.
- Fill a cocktail shaker halfway with ice. Add the lime juice, mango nectar, tequila, and orange liqueur.
- Cover and shake vigorously until the shaker is very cold.
- Fill the rimmed glass with fresh ice. Strain the margarita into the prepared glass.
- Garnish with a lime wedge, if desired, and serve immediately.
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