Mango Margarita with Chili Lime
Mango margarita with chili lime on the rim is one the most satisfying drinks you will ever experience. The perfect drink on a hot day to enjoy with friends!
How to make mango margarita
Mango margaritas are perfect for the summer when mangos are in season and great for Cinco de Mayo!
Making mango margaritas with chili lime is super easy and only takes about 7 ingredients, most of them you may already have.
You can either use cubed frozen mango or just a mango at room temp. Just make sure you are using ripe ones. We want these margaritas to be sweet and juicy!
Once you have your mango, orange juice, lime juice, tequila, agave, and triple sec (or orange liqueur) just blend until smooth and creamy. Taste and adjust to your liking. Add more agave or more tequila.
If you didn’t use frozen mangos pour some of the margaritas in a shaker with ice and shake, shake, shake!!
Next rim your glasses with Tajin seasoning or chili powder mixed with salt. You can also rim with sugar or plain salt.
Serve with a lime wedge and enjoy your mango margarita!
What does mango margarita taste like?
This mango margarita is quick, sweet, spicy, and boozy. You can’t go wrong with this margarita recipe!
It also goes great with tacos, taquitos, and pretty much all Mexican food – which is personally my favorite!
If you make this tag us on Instagram @alltooyummy #alltooyummy – see you there!
Mango Margarita with Chili Lime
Equipment
- Blender
Ingredients
- 1 mango (1 cup cubed frozen mango or room temp ripe mango – *add ice later*)
- 1 cup orange juice
- 3 ounce tequila
- 2 limes juiced
- 1 ounce triple sec or orange liqueur
- 1-3 tablespoons agave
Chili lime rim
- 1 lime
- 1 tsp chili powder or Tajin seasoning
- ¼ tsp salt mix with chili powder if you're not using Tajin
Instructions
- Place all the ingredients into a blender and blend until smooth. Taste and adjust sweetness to your liking.
- Blend with handful of ice cubes to make a frozen margarita (if you did not use frozen mangos)
- Rim the glasses with a lime wedge and dip into tajin seasoning or chili powder/salt. You can also rim with plain salt or sugar.
