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), and lime juice served in a special margarita glass with salt on the rim (although you can also serve it in a regular glass).
Although margaritas are typically made with lime, you can use lemon juice like with my Watermelon Margaritas or orange juice like with my Creamsicle Margaritas.
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.
Want more frozen margarita recipes? Check out my Margarita Sorbet and Margarita Popsicles.
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.
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, chicken fajita salad, or crockpot beef enchiladas with homemade Spanish rice.
For snacks, serve nachos with Fresh Garden Salsa recipe or Nacho Cheese Dip.
For dessert, make Mini Margarita Cheesecakes or Chocolate Chili Pepper Cookies.
Frozen Mango Margarita (Tequila and Virgin)
Escape to paradise with Frozen Mango Margaritas made with coconut milk and a salted coconut rim. Both tequila and virgin margarita recipes included.
- 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.
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Originally published March 12, 2015
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I am so ready for spring too. I mistakenly left my car outside of the garage overnight, and now there is a blanket of snow on it! Grr. Maybe these margs will help. Sounds like it did the trick for you! Pinning!
You poor thing! Right now there is frost all over my car as it’s still pretty cold in the mornings. Spring, where are you?! :)
I hope you’re happy because it’s not even 9:00 am and I want chips and cocktails. I’m a big fan of mango drinks in general so this is right up my alley! Pinned.
Hey drinking a margarita that early is kinda like having fresh fruit for breakfast, right? :)
Sounds so lovely. Even dreamy. Here in New England, the snowbanks are just receding. Love that you froze the mango chunks first. What a great idea. This drink is a nice little escape to look forward to….Pinning this!
This drink sounds like the perfect getaway from your weather! And on that note, it snowed (again) this morning. Spring, where are you?!
Perfect beverage to pair with those chips! Take me away!
So glad to know that you are a “beer girl” – a real one who likes real, good beer. That explains a lot about why your recipes are so good. I’m big on craft brews, too – when my husband and I drive around the country, we are always looking for new breweries.
These Margaritas sound great, but I given the amount of alcohol in them, I’d be drunk after just a few sips! That doesn’t mean I wouldn’t try them, though. I would have to find something else to pair with them – perhaps dark chocolate? – because I have no interest in chips. Weird, I know, but true.
Ha feel free to reduce the amount of alcohol! It’s also divided between two drinks as well. Hmm white chocolate would be a nice pair because I’ve done some tropical dessert recipes that use white chocolate. I’m sure dark chocolate would be great too :)
LOVE your idea to freeze the mango instead of watering it down with ice!
I hate watered down drinks, so it only made sense to me. Thanks, Heather!
So over winter. I’m dreaming of festive cocktails, flip-flops, and sun. I can’t wait to make this delicious boozy beverage.
So over it too. Thanks, Jennie!
My husband goes to Mexico for work quite often, and because (good) tequila is cheaper than water down there, he brings back bottle after bottle, way faster than we can drink it. Pinning this recipe so I can start to put a dent in our stash.
Ha I love this. Drink away :)
Love a good margarita.. especially when it’s filled with as much delicious flavour as these.
You have the makings of a perfect party right here with that refreshing margarita (love coconut and mango!)
Oh, Carla! I’ve fallen in love with odd margaritas (as in not standard), and this one calls to me very loudly. I’ll have to invest in both tequila and triple sec, but I’m sure this will be up at the top of my list of favorite margaritas. After having a regular margarita that I really liked at a restaurant last summer, I’ve realized that the secret to a good margarita is to make it totally fresh (no sweet/sour mix). Thanks for inspiring me.
The good news is once you buy tequila and triple sec, they last a long, long time. I have several other margarita inspired recipes you can make once you buy the alcohol https://www.chocolatemoosey.com/tag/tequila/ And yes, the key to a great margarita is fresh ingredients; even fresh limes are better than bottled lime juice. Cheers!
I’m a little late to this party since we were traveling for two months, but fortunately it’s never too late for a good margarita. I’m more likely to make the non-acololic version for myself these days because alcohol tends to be very hard on my stomach. But I think I would choose to use lemonade in place of the soda because a) I don’t drink soda and b) I’ve never liked lemon-lime soda, because something in it does not taste good to me.
Oh I like the idea of lemonade! I bet the lemon, mango, and coconut will pair beautifully.
This is a perfect margarita! Thank you for all the info. I finally have a recipe I can make for summer parties.
Glad you enjoyed the recipe!