Mango Margarita Recipe

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.



Mango Margarita Recipe

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  • Author: Hilah Johnson
  • Prep Time: 5 mins
  • Total Time: 5 minutes
  • Yield: 1 1x


  • 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


  1. Combine all cocktail ingredients in a blender and puree (use the ice-crush or milkshake setting if you have one).
  2. Combine salt, chili powder and sugar on a small plate.
  3. Rub the lip of your glass with lime or water and gently swirl it in the salt mixture to coat.
  4. Pour the margarita and enjoy!


Try this same recipe with ripe peaches, nectarines or strawberries, too!

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Click here to watch how to cut up a mango. If you have a boatload of mangoes, use some to make this chicken with mango salsa!


  1. Calgary Catering on April 11, 2013 at 7:16 pm

    Wow, these truly look scrumptious! I’ll have to try making some myself!

  2. Cindy Rojas on May 5, 2013 at 9:50 pm

    Hilah! I tried this today with my boyfriend and it was awesome! The mangos we got weren’t as flavorful as we wanted though so that was a little downer, they were the ones you said not to use haha. We wound up swapping the mangos for strawberries on the second batch and it was great! The rim, now that’s a totally different story. My boyfriend fell in love with the smokey, sweet, salty candy around the brim of the cup. We will be using that “secret” ingredient of chili powder for all our ritas. Thank you for this awesome drink and we love your show!

    Cindy & Tommy

    • Hilah on May 6, 2013 at 12:53 pm

      Hey guys! That is fantastic! 😀
      I’m so glad you decided to try with strawberries. I bet that was awesome with the chili powder rim. Thanks for writing!

  3. Sara on May 4, 2015 at 2:36 pm

    That looks like something I should make this weekend! The only blending device I have, however, is an immersion blender. Would that work?

    Best wishes from the Netherlands,


    • Hilah on May 4, 2015 at 4:38 pm

      Hi Sara!
      I don’t think an immersion blender is strong enough to blend frozen things, but you could always blend fresh fruit with the liquids and serve it over ice!

  4. Simply Elegant on September 14, 2017 at 7:07 am

    Hilah, this is delicious! Loved the recipe, thank you for sharing! I enjoy your practicality with detailed recipe and super useful tips like this one: 😉
    Thanks again! Will keep following.

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