If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats. Combine strawberries, ice, tequila, lime juice, sugar, and liqueur in a blender, and process until the mixture is smooth. But if I add enough tequila, I may not even notice. With a doozy of a brain freeze sure to follow. I could sit in a pool of it all day with a gigantic straw to suck it all down. A little heat that hits the lips first, that’s cooled down with the icy blend that quickly follows. And it hits the spot just right with the required dosage of tequila and flavorful orange liqueur.īut what kicks my mango marg into high gear is the chile powder infused salt that rims the glass. This margarita is super fresh, thanks to the two ripe mangos that have gone through the spin cycle in the blender ( this one crunches ice like nobody’s business.) It’s a little limey, thanks to a generous squeeze of fresh lime juice. Kim and I spent most of that vacation lounging in the pool reading books and drinking lots of mango margaritas. We’d rented our other friend’s vacation house ( see it here) where we blew up the pool toys and made the very necessary trip to the Mexican market to stock up on essentials: Chips and salsa, Mexican pancake mix (loaded with sugar and insanely delicious,) Nutella, mangos, lime and tequila.īienvenidos! Let’s get this party started. The first time I had a mango margarita was on a Mexican vacation in the small beach town of Todos Santos (if you haven’t been, you HAVE to go) with my little family of three and my BFF Kim and her husband. Rim serving glasses with a lime wedge and immediately dip in salt/chili powder mixture (or sub just salt or sugar), and fill with 1 large ice cube or several small. The recipe is easy to create with just five simple ingredients: frozen mango chunks, freshly squeezed lime juice, tequila, triple sec, and a touch of agave. Add the tequila, Cointreau, lime juice, frozen mango, agave and ice to a blender. To chill, either blend in a large handful of ice cubes to make a frozen margarita or transfer half of the mixture to a cocktail shaker with plenty of ice and shake vigorously.
Dip the edge of the rim into a plate of salt (or for a festive look, use our Margarita Salt). Then I say make it fruity, a bit limey and add some spice and bring me another. Cut a notch in a lime wedge, then run the lime around the rim of a glass. My idea of a great margarita is to make it strong and put it on the rocks. I save my frozen tendencies drinkable with a straw for milkshakes and smoothies. These mango margaritas with a chile salt rim are easy to make, so refreshing, and the perfect blend of sweet, tart, and spicy!įrozen cocktails aren’t really my thing.
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