An easy, blender mango margarita recipe made with juicy fresh or frozen mangoes and good quality tequila. Rim the glass with a chilli salt mixture to make a spicy margarita perfect for taco nights!
Prepare the mango by cutting the mango cheeks, scoring the flesh and scooping it out in a bowl.
Add flaky salt and Shichimi Togarashi in a flat, wide, shallow bowl to make the chilli salt mixture. Mix well.
Run a lime slice along the rim of a 250ml tumbler.
Dip the rim of the glass in the chilli salt mixture and turn it slightly until the rim is coated in the mixture.
Place mango flesh, tequila, orange liqueur, lime juice and ice cubes in the jug of a small blender (I use Nutribullet). Blend for approximately 15 seconds until smooth.
Pour the mango margarita in the prepared glass. Garnish with a lime wheel and serve immediately.
Notes
Mango - Seasonal ripe mangoes are juicy and very sweet. They are the best for this recipe. Try these varieties for a sweet and tangy flavour combo - Kensington Pride, Honey Gold, Alphonso, R2E2. Use fresh or frozen mango flesh. If using fresh mango, follow the recipe exactly. If using frozen mango, add a quarter cup ice and a quarter cup chilled water otherwise you will find it hard to blend. Tequila - Use blanco or silver tequila for this recipe. Try brands like Sesion, Casamigos, Patron or Don Julio.Orange Liqueur - Use Cointreau for this recipe. Other substitutions can be Triple Sec or Curacao.Shichimi Togarashi - This 7-ingredient Japanese chilli spice mix adds a wonderful kick to the mango margarita when rimmed around the glass with some flaky salt. If you can't find this spice mix, substitute with sweet paprika or mild chilli powder.Non-alcoholic Version - Skip the tequila and orange liqueur. Add half a cup of orange juice and an extra tablespoon of lime juice instead.Sweetener - If you like your margarita sweeter, add 1-2 teaspoons of sugar syrup or maple syrup.