It’s time again for the most wonderful mangoes of them all to be in season! Whoopee! (I mean that seriously.) Ataulfo mangoes are a type that have become my very favorite. I never saw them when I was a kid growing up here, but starting about 8 years ago or so, they became a regular in the Austin produce departments. Unlike the Alphonso mangoes that I grew up with, Ataulfo mangoes don’t turn pink when ripe. Instead, they go from a pale green to a deep, golden yellow, with smooth almost buttery meat and way less fibers than the fat, round Alphonso mangoes. This textural advantage makes them perfect to use in this mango margarita recipe. They afford the margarita a silky smooth texture, not to mention their natural sweetness. I adjusted my classic margarita recipe to reduce the orange liqueur, replacing part of it with pureed mango.
I like these frozen, frothed up in the blender, but if your blender isn’t a massive behemoth like my Blendtec and you fear it may overheat and explode upon the request to crush ice, you can also make this by pureeing everything except the ice and then serving it on the rocks.Print
Mango Margarita Recipe
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 1
- 1/2 cup cubed fresh or frozen mango (the riper, the better!)
- 1 1/2 cups ice
- 2 ounces silver tequila
- 1 ounce orange liqueur
- 1/2 ounce lime juice
- Salted rim mixture:
- 1 teaspoon salt
- 1 teaspoon chili powder
- 2 teaspoons sugar
- Combine all cocktail ingredients in a blender and puree (use the ice-crush or milkshake setting if you have one).
- Combine salt, chili powder and sugar on a small plate.
- Rub the lip of your glass with lime or water and gently swirl it in the salt mixture to coat.
- Pour the margarita and enjoy!
Try this same recipe with ripe peaches, nectarines or strawberries, too!