Every trip we make to Tuscaloosa, Alabama for football games includes a trip to the local Mexican restaurant, Don Toños. Specifically, we make a trip just to drink liter mugs of frozen mango margaritas. The sweet cocktail is perfect for any hot (or even cold) day, it gets you a bit buzzed and pairs perfectly with your favorite tacos. My aunt had the brilliant idea to add a Tajin-honey rim to offset the sweetness of the fruit.
This recipe will make a batch of two (8-ounce) glasses. Double or even triple the recipe for a group. Make them for your next dinner party or to cool down poolside this summer. The frozen chunks of mango can be substituted for another frozen fruit like strawberries or raspberries though mango will always be my favorite.
Simple syrup is made by boiling equal parts sugar and water to form a sticky, smooth syrup that will mix easily into cocktails. Make the simple syrup ahead of time to cut down on prep. This is also beneficial since you want it to cool before mixing it into the drink so it doesn’t melt the frozen drink. Store it, refrigerated in an airtight container for up to two weeks in advance. If needed feel free to substitute simple syrup with agave nectar.
Tajin® is a Mexican seasoning blend of chili peppers, lime and sea salt and is often used to enhance the flavor of fruits like watermelon or mango. Here it adds a mild, spicy contrast to the sweet mangos in the salt rim. Find it either in the seasoning aisle or with Mexican ingredients at your grocery store.
Rather than using lime juice to adhere the Tajin to the rim, the honey adds a natural sweetness that offsets the spice from the seasoning blend. Use Mike’s Hot Honey for a spicy twist.
Frozen, pre-cut mangoes are easy to use in this recipe. Using frozen mangos adds the chill without watering down the cocktail too much and negates the need for a lot of ice cubes. If you can only find mango juice concentrate, omit the simple syrup since it will typically already be much more sweet. If you use fresh mangos, add more ice.
When choosing a tequila, I use tequila blanco also known as silver tequila in my margaritas. Look for a higher end brand (trust me it will help with your hangover the next morning) – the label should say 100% agave.
The lime juice adds a bit more flavor to the margarita, complementing the fruity blended mango.
Triple sec is a sweet, clear, orange liqueur made with 15%-40% alcohol from sweet and bitter orange peels. Cointreau is a type of triple sec. It’s a higher end label with a higher alcohol content than most other triple secs. The combination of tequila, triple sec and lime juice is frequently found in margarita recipes.
Make the simple syrup and let cool completely.
Dip the glasses in honey and Tajin and set aside.
Add the mango, ice, lime juice, tequila Cointreau and simple syrup to a blender. Next, blend on high until the mixture is completely smooth.
Pour the frozen mango margarita into the rimmed glasses and serve (optional: garnish with a lime wedge).
Yes! The syrup can be made up to 2 weeks in advance. Store refrigerated in an airtight container.
Rather than using Tajin, feel free to use kosher salt or granulated sugar for the rim instead.
This recipe makes a batch of two (8-ounce) glasses.
Yes! Check them out here.
I love making this mango margarita recipe for taco Tuesday or Cinco de Mayo! Pair with your favorite Mexican recipe. I recommend trying these below:
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