This Spicy Frozen Mango Margarita Recipe is super easy, refreshing, and one you will make over and over again!
This is such an easy frozen mango margarita recipe, and I KNOW you will love it!
Ingredients You’ll Need
- Jalapeños. If you want to infuse the tequila, drop 2 sliced jalapeños into your tequila and let sit for a few hours or overnight. Strain the next day and be prepared for the perfect kick!
- Tequila. I prefer using a silver tequila for this recipe, however, use your favorite!
- Frozen Mango chunks. You can absolutely use fresh mango in this recipe also, however, the frozen mango act as a freezing agent which is helpful in getting that perfect frozen margarita consistency!
- Orange juice.
- Cointreau. You can also use triple sec, grand mariner, or any other orange liqueur.
- Agave nectar. Other sweeteners include simple syrup, honey, monk fruit sweetener.
- Lime Juice. Fresh, preferably.
- Chili Powder and Salt. This is for the rim– Tajin is also incredibly delicious!
I like things spicy, so I infused my tequila with 2 sliced jalapeños overnight and then strained it the next day. Infusing the tequila is optional, however, it truly gives it such a fantastic flavor, so I would highly recommend doing so even if you let it sit for just a couple of hours!
I like to keep the infused tequila in a large mason jar in the fridge, and it will last for about 3 weeks or so! Just reach in and grab it when your in a Margarita Mood and get the party started!
The flavor combination in these frozen margaritas is one of my favorites. Mango, jalapeno, tequila, lime. That right there is a recipe for deliciousness.
How to make frozen mango margaritas
You are going to LOVE how easy it is to make these frozen mango margaritas!
- Infuse your tequila– this step is optional, however, it only takes an extra few minutes, and the result is most definitely worth it in my opinion. Add sliced jalapeños to your tequila (I prefer using Casamigos silver tequila) and let sit for a few hours- overnight. I always make a big mason jar of jalapeño infused tequila because it lasts int he fridge for a few weeks, so why not make extra and have it on hand for next time?
- Prep your glasses– Rub the rim of your glass with a lime wedge and then dip the glass in chili powder/salt mixture or tajin, whichever you prefer, and twist to coat the rim.
- Blend– add frozen mangos, jalapeño infused tequila, freshly squeezed lime juice, orange juice, cointreau, agave nectar, and ice to your blender, and blend until smooth and slushy.
- Serve – pour into prepared cocktail glasses and serve with a lime wedge. And sip sip away!
Can frozen margaritas be made ahead of time?
Yes, by all means! Store in an airtight container in the freezer until you are ready to enjoy. You can always pop it back in the blender for a few seconds to get it nice and slushy again, too.
The best part about most margarita recipes is that you can switch it up however you’d like!
- Other fruit options– You could use strawberry, watermelon, pineapple, grapefruit, just to mention a few.
- On the rocks. If you prefer your margaritas on the rocks, you can blend up fresh mango instead of frozen or use mango fruit nectar, which is basically mango juice.
- Make a mocktail! Leave out the tequila and orange liqueur and make a non-alcoholic margarita to enjoy at home! You could also add a splash of sparkling water.
Other Tequila Recipes to try!Print
Spicy Frozen Mango Margarita Recipe
Spicy Frozen Mango Margarita Recipe! This is the ultimate warm weather cocktail or whenever you feel like getting festive. It’s refreshing, spicy, and so so good.
- Prep Time: 5
- Total Time: 5 minutes
- Yield: 2 margaritas 1x
- 2– 3 oz Jalapeño infused tequila (depending on strength preference)
- 1 1/2 c Frozen Mango chunks
- 1 c orange juice
- 1 oz Cointreau (can also use triple sec, grand mariner, or any other orange liqueur)
- 2–3 T Agave nectar (can also use honey, simple syrup, or monk fruit sweetener)
- Juice of 2 large limes (freshly squeezed lime juice is much better than store bought!)
- Ice, as needed
- Jalapeño slices and lime wedges for serving
CHILI SALT FOR THE RIM:
- 1 tsp chili powder (or Tajin)
- 1/2 tsp salt
- For jalapeño infused tequila (optional), combine 2 sliced jalapeños and 2 c tequila in a large jar or container. Let sit for 6-8 hours or overnight, then strain before using. Keep in an airtight container in the fridge for a few weeks.
- To make the margaritas, rub the ridge of your glass with a lime wedge and then dip in chili salt (can also sub sugar or plain salt). Add all margarita ingredients to a blender and blend until smooth. Taste and adjust strength/sweetness, as desired.
- If you prefer your margarita on the rocks, sub 1 ripe mango instead of frozen. Shake it up and pour over ice.