Refreshing and delicious, this Frozen Mango Margarita is the ideal summer drink. It is the perfect blend of tequila, sweet mangoes, and tangy lime.
Ah Margaritas! I have never been able to resist your sweet and tangy fruit allure. It is a siren call to my soul!
There is something magic about that combination of fruit, lime juice and a good tequila. I just did a recipe for watermelon margaritas and I’m already back for a tasty mango version. I know, I know – I may have a margarita problem…
I guess it won’t surprise you to hear I’m thinking of doing strawberry margaritas next and peach for sure! I think that spending my summer developing the perfect margarita recipe for all my favorite fruits is a worthy use of my time.
Drop me a line in the comments and let me know what your favorite fruit margarita is! Maybe I can sneak a few more into my summer schedule.
Tools In This Post: You need a powerful blender if you plan to blend frozen fruit. I’ve used Blendtec and Vitamix. I think both work well but Blendtec is cheaper and easier to use / wash. Keep your eye out on Amazon for the refurbished ones. There are some on today for less than $200 – a steal!
I use a nice sparkly sugar like this to rim my margarita glasses. Your grocery store or craft store may have it in the cake decorating section or you can grab it on Amazon.
I may be just slightly hooked on amazing fruit margaritas! These Watermelon Margaritas are some of my favorites!
- 5 cups frozen mango chunks
- ⅓ cup fresh squeezed lime juice
- ¾ cups good quality white tequila (I love the Tarantula Azul Citrus Tequila for Margaritas)
- ¼ cup triple sec
- ¼ cup granulated sugar
- Garnish with lime zest and decorators sugar if desired
- If you want to make lime sugar for the rim of the glasses, zest one large lime or two medium ones. Combine with about ½ bottle of sparkly decorating sugar. Gently smash together with your finger tips. Rub a wedge of lime around the rim of each glass and dip in the lime sugar. Set aside while you prepare the margaritas.
- Add all ingredients to the blender in order. Puree until smooth. Taste and add additional sugar if desired.
- Serve right away. Leftovers can be frozen for a few days. They are still very good.
- Camping Suggestion: You can make a batch or two and freeze them in Ziploc bags. Toss the frozen bags in a good cooler and serve on the 1st night of your trip partially thawed.
This recipe is participating in Weekend Potluck!
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