Whether you’re in need of a slushy cocktail or are just trying to clean out the freezer, this Frozen Mango Margarita Slush is the refreshing cocktail you need.
Ever since living in San Antonio, I’ve had an avid love affair with margaritas. The huge selection of margarita flavors you encounter in a River Walk restaurant is daunting (but that didn’t stop me from eventually trying most of them). And one of my most favorite margaritas, aside from the sangria margarita twist, is the mango margarita.
The great thing about making these margaritas at home is you can make them the exact sweetness you want. I like to rely on the mango to give most of the natural sweetness, but you can taste and adjust to suit your liking!
How to Make a Frozen Mango Margarita
The best thing about this Mango Margarita Slush is that it’s so easy (i.e. virtually foolproof). First, get yourself some frozen mango. I like to use the frozen stuff because it’s cheaper, already cut for you, and instantly turns the drink into a slush (meaning no ice cubes watering down your margarita). Then simply blend the frozen mango with orange juice, tequila, orange liqueur, lime juice, and sweetener (I use honey or agave nectar). It’s seriously that easy.
And I almost forgot the next most best thing about them…they’re flexible! Not a fan of mango? You can substitute the mango for frozen strawberries or cherries!
Whip up these margaritas on Taco Tuesday along with Mexican Street Corn Salad or the ever-popular Cauliflower Tacos!
And if you liked these frozen cocktails, you might also like this Bourbon Slush, this Frozen Watermelon Daiquiri, these Kombucha Radlers, or refreshing Hugo Spritz!
Ingredients
- 2 cups frozen chopped mango 200 g
- 1 cup orange juice 240 mL
- ¼ cup tequila 60 mL
- 2 Tbsp orange liqueur 30 mL
- 2 Tbsp honey or agave nectar 30 g
- 2 Tbsp lime juice 30 mL
Instructions
- Blend: Combine all ingredients in a blender until smooth.
- Serve: Rim each serving glass with lime juice then dip in sea salt or sugar. Pour margarita into glasses and serve.
Nutrition Information
This recipe first appeared over on Amanda’s Cookin’, where I’m a contributor.
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