Sweet and tangy frozen mango margaritas are served with a chili-lime salt-rimmed glass for a spicy kick. Every sip is sweet, sour, spicy and salty!
A couple of weeks ago I shared a bit about my visit to Ensenada, Mexico during my four-day culinary cruise with Princess Cruise Lines. There was no way I could leave you hanging without sharing the best ever frozen mango recipe you ever will make.
You see after we toured Monte Xanic winery our tour guide drove us back to downtown Ensenada for crispy fish tacos and fresh fruit margaritas.
Fresh fruit margaritas you say? My mind was blown. I mean of course, I have heard of fresh fruit margaritas but there is just something about being in Mexico and sipping on a cold, frothy margarita made with ripe and juicy mangos. My mind was officially blown.
The other secret? Good tequila. White tequila, to be exact. Our tour guide was very specific about this tip! Throw away the cheap stuff and invest in a nice, smooth tequila. I happened to use this sexy bottle of Altos but use whatever fits your budget as long as you stick with white or silver.
Last but not least, don’t forget the chili lime salt-rimmed glass! A staple in Mexican cuisine, this seasoning is made with chili peppers, lime, and salt. Adding it to these mango margaritas was inspired by my travels to Cancun where vendors frequently stroll the beaches offering fresh chunks of mango drizzled with lime juice and sprinkled with chili lime salt.
The salty, spicy, sour topping is the perfect balance to the sweet and tangy mango margs.
Your straw is waiting.
Mango Margaritas
Ingredients
- ½ tsp chili lime salt to rim glass
- 4 cups cubed mango fresh or frozen
- ⅔ cup white tequila
- ½ cup simple syrup – at room temperature see below
- 1 orange juiced
- 2 limes juices
- 4 cups ice
Simple Syrup
- ½ cup water
- ¼ cup sugar
Instructions
- Dip the rim of each glass in water or rub a lime wedge around the edge to moisten. Pour chili lime salt into a small plate and dip each glass to line rim; set aside.
- Place all remaining ingredients in a high speed blender and puree until smooth.
- Divide margaritas between glasses and serve with extra lime wedges if you wish.
Nutrition
Disclosure: Princess Cruise Line has compensated me for my time to share my recent experiences onboard the Ruby Princess. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.
Dave
If I might make a quick suggestion, 2/3 of a cup of tequila for 6 servings is just not enough. That’s not even an ounce of alcohol per drink. Margaritas are typically on the stronger side, in terms of drinks. To taste authentic, there should be enough tequila to taste it.
That being said, everybody has their preferences, but just a heads up, this is on the weak side.
Liz DellaCroce
Good point Dave. Feel free to dial it up!! :)
Ann
Any chance you’ve made the chili lime salt at home & would share the recipe? I make mango margaritas often in the summer, but love the idea of this twist!
Liz DellaCroce
I never have I’m afraid-shoot! So sorry!
Cara
Does the simple syrup go into the blender as well?
Liz DellaCroce
Yes it does! Enjoy!
Monique @ Ambitious Kitchen
I’d love to throw a few of these back with Cat Cora. :)
Liz DellaCroce
hahaha No kidding right?
Jennifer
I love anything mango, so this sounds right up my alley! The chili lime salt would be the perfect addition for a spicy kick. Now I just need some tacos to go with it. Yum!
Liz DellaCroce
It was the perfect balance to the drink!
Kimberly @ The Daring Gourmet
I would have to make this virgin, but wow, I’ll bet it would be delicious even so!
Liz DellaCroce
It’s delicious virgin!!