Frozen Mango Margarita Recipe (Tequila and Virgin Margarita)
Escape to paradise with this Frozen Mango Margarita recipe made with coconut milk and a salted coconut rim. Both tequila and virgin mango margarita recipes included so everyone can enjoy.
You’re probably tired of hearing this, but I’m so over winter.
I’m over the negative degrees wind chill and my chapped face. I’m over brushing the snow off of my car and soaking wet boots. I’m over the freezing rain and flood warnings.
Living in western PA, we’ve gone from 80 degrees one day then down to 50 degrees the next day. It would be more tolerable if we had some more consistency.
When I find myself grumpy over the weather, I like to escape through food (after all, food is my life!)
Take these Frozen Mango Margaritas with coconut milk for example. I don’t think you can get any further away from winter than with mangos and coconut.
Even though I’m a beer girl, I do enjoy a good tequila margarita (or mocktail if it’s non-alcoholic).
Mango is one of my favorite fruits, so I blended it with tequila, coconut milk, and lime juice.
For an alcohol free margarita, you can easily substitute lemon lime soda and not miss out on all the fun.
These mango margaritas are frozen thanks to the chilled mango. I personally hate ice cubes in my drinks, so I skipped the crushed ice.
Whether you’re making them for cinco de mayo, as a summer cocktail, or to escape the nasty weather, this Frozen Mango Margarita recipe will do the trick.
What is a margarita?
A margarita is a cocktail with tequila, orange liqueur (usually Triple Sec, which you can make this triple sec recipe from Simply Beyond Herbs), and lime juice served in a special margarita glass with salt on the rim (although you can also serve it in a regular glass).
Not a tequila fan? Check out my strawberry slushies made with wine.
What is the difference between a margarita and a frozen margarita?
A traditional margarita is served on the rocks, which is bar speak for poured over ice cubes.
A frozen margarita is when you blend the ice (or frozen fruit) into your drink, much like my watermelon slushies.
I’m not a big fan of ice in my drinks, so I opted to freeze fresh mango cubes before blending.
You can also buy frozen mango chunks from the store to help save on prep time.
If you don’t have time to freeze your mango, add crushed ice to your blender.
Ingredients For Frozen Mango Margaritas
To get this party started, you’ll need the following ingredients for this frozen mango margarita recipe:
- Mango: Because you’re freezing the mango anyway, you can use either fresh or already frozen.
- Tequila: At the base of every margarita recipe is tequila. Use a brand you enjoy drinking.
- Triple sec: Used to balance the tequila
- Canned coconut milk: Make sure you’re using canned (often found in the Asian aisle) that says “coconut milk.” Not cream of coconut. Not coconut water.
- Lime juice: You definitely want to use freshly squeezed lime juice, not bottled lime juice. Trust me – freshness is key.
- Sugar: Although mango is usually sweet on its own, you still want to add a little bit of sugar to balance out the alcohol and lime.
- Shredded coconut: Typically margarita glass rims are lined with sea salt. Here I decided to be clever and added coconut as well.
- Sea salt: Make sure you’re using sea salt so the large crystals can stick to the rim.
Not a fan of mango? Check out Hawaiian Margarita from The Purple Pumpkin Blog.
How To Cut A Mango
Can I confess something? I *finally* conquered cutting a mango the proper way.
Every time I try, I end up not doing so well (although with fresh mango margaritas, you don’t have to worry too much about knife cuts as they get blended anyway).
Here’s a handy guide with step by step photos on how to cut a mango.
How To Use Canned Coconut Milk
To make mango coconut margaritas, I used canned coconut milk. Make sure you give it a good shake and stir together before using.
Sometimes the solid and liquid are separate in the can, so you want to stir everything together and make sure it’s all liquid before measuring, just like regular milk.
How To Make Frozen Mango Margaritas
To make frozen mango margaritas, first you’ll need a blender powerful enough to crush frozen mango or ice.
Add your mango, tequila, triple sec, coconut milk, lime juice, and sugar to your blender then blend until smooth.
Next, combine the shredded coconut and sea salt then place on a plate.
If you can’t find finely shredded, pulse regular shredded coconut in a food processor a few times (or chop it up finely with a knife).
Run a lime slice around the rim of one margarita glass then roll the rim in the coconut salt mixture.
Fill each glass with your mango margarita and garnish with a lime slice.
How To Make A Virgin Mango Margarita
To make a virgin mango margarita, substitute lemon lime soda for the tequila and Triple Sec. It adds both flavor and carbonation.
Most of the time when I’m invited for drinks, I usually drive myself or end up being the designated driver. It makes me sad when a non alcoholic margarita option isn’t available.
Why miss out on all the fun with boring water or pop?
What To Serve With Mango Margaritas
If you’re looking to cook a full Mexican meal, serve these mango margaritas with steak fajitas, air fryer chicken fajitas, chicken fajita salad, or crockpot beef enchiladas with homemade Spanish rice.
- 1 fresh mango, cubed and frozen for at least 30 minutes (roughly 2 cups) (or add 1/2 cup crushed ice if not frozen)
- 1/2 cup (4 ounces) tequila (or lemon lime soda for non alcoholic)
- 1/4 cup (2 ounces) triple sec (or more lemon lime soda)
- 1/2 cup coconut milk* (see Note before measuring)
- 1/4 cup fresh lime juice (roughly 2-3 limes)
- 2 tablespoons granulated sugar
- 1 teaspoon finely shredded coconut**
- 1/4 teaspoon sea salt
- 2 lime slices
- Add the mango, alcohol or soda, coconut milk, lime juice, and sugar to a blender. Blend until completely smooth.
- Combine the shredded coconut and sea salt then place on a plate. Run a lime slice around the rim of one margarita glass then roll the rim in the coconut salt mixture. Repeat with the other glass.
- Fill each glass with the margarita and garnish with lime.
- *To measure canned coconut milk: Shake the can well then open and add to a bowl. Stir the solid and liquid together until smooth and pourable. Measure 1/2 cup then save the rest for future use. Check out my recipes using coconut milk for ideas.
- **If you can’t find finely shredded coconut, pulse regular shredded coconut in a food processor a few times or chop it up finely with a knife.
- Want more margarita recipes? Check out my Watermelon Margaritas, Creamsicle Margaritas, and Margarita Popsicles.
Originally published March 12, 2015