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Frozen mango margarita in a stemmed glass, bright yellow slush piled high with mint and orange slices

Mango Margarita (Frozen)

Thick, slushy frozen margarita blended with ripe mango, blanco tequila, lime and a salted rim — ready in 10 minutes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 2 cups frozen mango chunks
  • 4 oz blanco tequila
  • 2 oz triple sec or orange liqueur
  • 2 tablespoons fresh lime juice
  • 1 tablespoon agave nectar or honey plus more to taste
  • 1 cup ice cubes if using fresh mango, or for a thicker slush
  • Coarse salt or Tajin for the rim
  • Lime wedges and mango slices to garnish

Method
 

  1. Chill margarita glasses in the freezer for 10 minutes.
  2. Rim each glass with a lime wedge, then dip in coarse salt or Tajin.
  3. Add the mango, tequila, triple sec, lime juice and agave to a blender (add ice if using fresh mango).
  4. Blend on high for 45 to 60 seconds, scraping down the sides once, until thick and smooth.
  5. Taste and adjust sweetness or thickness.
  6. Pour into the rimmed glasses, garnish with lime and mango, and serve immediately.

Notes

Frozen mango gives the thickest slush; fresh mango needs a full cup of ice. For a spicy version, blend in 1 to 2 slices of jalapeno, seeds removed for mild heat. Mocktail version: skip the tequila and triple sec, add a splash of orange juice and extra lime. Serve right away; if made ahead, freeze up to 2 hours and re-blend before serving.