If you don’t know I’m a margarita lover by now, now you know.
But do I have a mango version? No, despite mango being one of my favorite fruits.
I think you know where this is going.
A couple weeks ago I had one of those days where I’d been in the kitchen for one too many hours and didn’t feel like cooking. Mexican food to the rescue.
There’s always Chipotle, but one of our favorite local Mexican restaurants just took over a space just a few blocks from our apartment so we hiked over there to satisfy our cravings.
Best, decision, ever.
We sat down and the margaritas were calling. We went with a spicy citrus one and it was perfect – tangy and sweet with a kick. One sip and I immediately felt inspired to make a version of my own at home.
This recipe is simple, requiring just 10 minutes and less than 10 ingredients! And it’s extremely customizable.
Use frozen mango (or other fruit of choice) for a blended frozen margarita, or use un-chilled mango and serve over ice for an “on the rocks” application.
For a little heat to balance out the sweetness of the mango, I add some hot sauce and chili powder on the rim. But you could omit these if you aren’t into spicy things.
I think you guys are going to love this margarita! It’s:
& Seriously delicious
This is the perfect drink for spring and summer, and goes great with pretty much all Mexican food – probably my favorite food of all. Who’s with me?
If you give these a try, let us know how it goes! Leave a comment and rate it! And don’t forget to take a picture and tag it #minimalistbaker on Instagram so we can see. Cheers, friends!
- 1 ripe mango, cubed (~1 cup or 157 g)*
- 1 cup (240 ml) orange juice
- 2 small limes, juiced (~1 ounce)
- 2.5 -3 ounces (73 - 88 ml) silver tequila (depending on preferred strength of drink)
- 1 ounce (29.5 ml) triple sec or orange liqueur
- Dash hot sauce (optional)
- 1-3 (15-45 ml) Tbsp agave nectar or maple syrup (depending on sweetness of mango)
- 1 lime wedge for rimming
- 1 tsp chili powder + 1/4 tsp sea salt
- Add all margarita ingredients to a blender and blend until creamy and smooth. Taste and adjust sweetness / strength of alcohol as desired.
- To chill, either blend in a large handful of ice cubes to make a frozen margarita, or transfer half of the mixture to a cocktail shaker with plenty of ice and shake vigorously.
- Rim serving glasses with a lime wedge and immediately dip in salt/chili powder mixture (or sub just salt or sugar), and fill with 1 large ice cube or several small. Pour over margarita and garnish with lime wedge.