Spicy Frozen Mango Margaritas
Memories of sipping frozen mango margaritas while floating in a Mexican resort pool brought me to this post. About a decade ago, which is hard to believe, a good friend’s parents lent their residence at the Four Seasons Punta Mita for a girls weekend. I’m not sure I fully appreciated at the time how generous their offer.
Our girls weekend abode had a private plunge pool overlooking the ocean, but we walked to the resort pool every day. We didn’t want to miss out on poolside margarita service and afternoon sunglass cleaning. Duh. This trip came in the midst of toddlers and young kids, and getting away to laugh with old friends was the best rejuvenation. I still get together with this group every couple years. The location always changes, but the cocktail game stays strong.
A few notes:
- Make these frozen mango margaritas as strong as you’d like. Add a tequila floater on top, or decrease the amount of tequila. Or make a mocktail by eliminating the tequila.
- I prefer silver or blanco tequila, but use whichever variety you have on hand.
- Pink Himalayan salt adds a nice touch of color to the rim of your glass, but kosher salt or regular sea salt work too.
- Arbol chili powder adds a mild, smokey punch. If you don’t see it at your local grocery store, you can order it from Amazon. Or feel free to substitute Tajin.
- Fresh squeezed lime juice is a must.
- Add a little agave to sweeten the marg if you’d like, but in my opinion it doesn’t need it. The frozen mango is already sweet enough.
- Fresh minced jalapeño would be delicious added to the blender for extra spice. If you like that idea, check out my recipe for jalapeño mint margaritas.
- If you’re not a salted rim person, just add a dash of Arbol chili powder and lime zest to the top of your cocktail.
Happy Cinco de Mayo, friends! My frozen mango margaritas are in celebration of Hola Jalapeño’s Margarita Week. Head to her site to check out other recipes created for this delicious collaboration.
Frozen Mango Margarita
- 2 tablespoon pink Himalayan salt
- 1/2 teaspoon chili de Arbol divided
- 1/4 teaspoon lime zest
- 1 cup frozen mango
- 1/3 cup fresh lime juice
- 1 teaspoon agave nectar optional
- 1 cup ice
- 5 ounces silver tequila
- In a small plate, combine the salt, half the Arbol chili powder and lime zest. Use a fork to stir and incorporate the lime zest. Fill another small plate with water and set both plates aside.
- In the bowl of a blender or Vitamix, combine the remaining ingredients. Blend until the mixture is well mixed and all the ice and mango chunks are smooth and incorporated.
- Dip the rim of your margarita glass into the water and then into the salt mixture.
- Use a large spoon to help guide the margarita into the salt-rimmed cups. It’s very thick; thin with a little water (or tequila) if you’d like. I prefer a very thick and icy frozen marg.
- Note: If you don’t like salt on the rim of your margarita glass, sprinkle the top of your drink with a pinch of chili powder and a few shavings of lime zest for extra kick. I won’t judge if you add a floater of tequila on top as well.
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