Frozen mango margarita

Name: Frozen mango margarita
Prep time: 5 min
Total time: 5 min
Yield: Serves 1
Cuisine: Mexican recipes
Ingredients: 160ml jalapeño infused tequila (see below), or regular tequila and a pinch of chilli powder; 150g frozen mango chunks; 50ml fresh orange juice; 30ml orange liqueur (Grand Marnier, Cointreau or triple sec); Juice 1 lime, plus a little extra to coat; Handful crushed ice; Fresh jalapeño, thinly sliced, to serve (optional); For the jalapeño infused tequila, if making (makes 350ml); 350ml good quality tequila; 1 fresh jalapeño chilli, sliced; 1 wide strip lime zest; For the chilli salt rim; 1 tsp chilli powder (we used smoked); 1 tsp fine sea salt; You’ll also need; Blender or food processor; Cocktail glasses, margarita glasses or old fashioned/short tumblers; Muslin cloth set over a fine mesh sieve (if making the infused tequila)

Portion size: Serves 1
Hands-on time 5 min, plus infusing time
Difficulty: easy

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This easy frozen mango margarita is sweet, tangy and so refreshing. Whizz it up in the blender in minutes for the perfect summer party drink.

Star ingredient: Using frozen mango chunks, rather than juice or purée, adds fresh fruity flavour and delivers a thick, luscious texture when blended. Win-win! You can freeze your own mango, if you like (see our guide to preparing ripe mangoes), but store-bought works fine.
Spice it up: We’ve added a chilli kick with homemade jalapeno-infused tequila, which you can make in advance. Short on time? We’ve got a hack for that: use ordinary tequila with a dash of chilli powder. We recommend garnishing the frozen mango margaritas with freshly sliced jalapeños for a final flourish of heat, which contrasts with the icy drink. Not a spice lover? Just leave these elements out.
Don’t skip the salted rim: This extra step adds contrast to the fruity-tangy drink and takes it to the next level. It looks the part and is an easy way to impress guests, too. Simply run a lime wedge around the rim of your glass, then upend the glass into a plate sprinkled with 1 tsp fine sea salt. Again, you can add a touch of heat by mixing the salt with 1 tsp chilli powder.

Learn how to mix a classic margarita or try another favourite Mexican cocktail, the paloma, made with grapefruit and tequila.

Before you start

Don’t use expensive, aged tequila for cocktail-making; the complex flavours will likely be lost. Blanco/plata (white or silver) tequila is unaged or aged for up to two months in steel or oak barrels and its bright, fresh flavour better complements cocktails such as the margarita.

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Ingredients

160ml jalapeño infused tequila (see below), or regular tequila and a pinch of chilli powder
150g frozen mango chunks
50ml fresh orange juice
30ml orange liqueur (Grand Marnier, Cointreau or triple sec)
Juice 1 lime, plus a little extra to coat
Handful crushed ice
Fresh jalapeño, thinly sliced, to serve (optional)

For the jalapeño infused tequila, if making (makes 350ml)

350ml good quality tequila
1 fresh jalapeño chilli, sliced
1 wide strip lime zest

For the chilli salt rim

1 tsp chilli powder (we used smoked)
1 tsp fine sea salt

You’ll also need

Blender or food processor
Cocktail glasses, margarita glasses or old fashioned/short tumblers
Muslin cloth set over a fine mesh sieve (if making the infused tequila)

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Method

Start by infusing the tequila, if you’re making it. Put the cut chilli in a clean 500ml capacity jar. Add the sliced jalapeño, put the lid on and set aside at room temperature to infuse for at least 12 hours or up to 1 week depending on how spicy you like it. Pour the infused tequila through a muslin lined sieve set over a clean jug. Discard the chilli and zest.
To make the margarita, put all the drink ingredients (except the fresh jalapeño) in a blender and whizz to a smooth slushy consistency.
To serve, coat the rim of a glass with a little lime juice (put the glass in the freezer for 30 minutes beforehand if you like it extra chilled). Stir together the chilli powder and salt on a flat plate. Dip the moistened rim of the glass into the salt mix and tap to remove any excess.
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Scoop the mango margarita mix into the prepared glass and serve topped with jalapeño slices, if you like.

FAQs

Frozen mango margaritas are made of traditional margarita ingredients – tequila, orange liqueur and lime juice – with the addition of mango. These ingredients are blended together with ice to create a refreshing slushy texture.

Any good quality orange liqueur or triple sec. Grand Marnier also works, though the flavour profile will be richer, due to including brandy; Cointreau is made with a neutral spirit.

A margarita is made and often served with plenty of ice, but a frozen margarita blends the ice into the finished drink for a thicker, icier experience.

Expensive tequila isn’t necessary for making good margaritas; keep the expensive, aged stuff for enjoying neat. Use good quality white/silver (blanco/plata) tequila, which has a clean and fresh flavour that works well in this refreshing, lime-heavy drink.

This can happen if the frozen margarita mix is blended for too long, causing the ice to break down, or if the ingredients are too warm, causing the ice to melt. Using good-quality mango, straight from the freezer, will help ensure your drink isn’t watery, too.

Nutrition

259kcals Calories
0.2g (0.1g saturated) Fat
0.6g Protein
12.8g (12.8g sugars) Carbs
1.5g Fibre
1.09g Salt

Quick wins & tips

Next time: Infusing the tequila is an optional step but it’s an easy way to add a fiery twist to your cocktails. For a smoky edge, try infusing with a chipotle (smoke dried jalapeño), or if spicy heat isn’t your thing, fruit like pineapple or grapefruit, or aromatic spices like cinnamon or vanilla also work a treat.

Cook smarter

Tequila hails from a Mexican town named Tequila, northwest of Guadalajara, and can legally only be made in a handful of places nearby. The spirit must be made from at least 51% blue agave (agave azul), but some types are distilled from 100% fermented agave juice (and will be labelled as such). Those that aren’t also use molasses or corn syrup.