Frozen Margarita

Margarita de Mango Congelado
Smooth icy margaritas made with mangos, as well as other ripe, fresh fruit, are served in modern upscale restaurants and bars. I especially remember the one sampled at Jose Cuervo's beautiful distillery in Tequila, Mexico. If the mango is ripe and sweet the drinks will be great, so be sure to choose a perfect mango. You can also substitute 1 cup of another fresh fruit, such as hulled strawberries, or raspberries. An equal amount of frozen fruit can be substituted, if quality fresh fruits are not available. Serve before a festive warm-weather meal.
Print Recipe


Makes 2 servings

  • 1 large ripe mango
  • 1 cup cracked ice see Note
  • 3 tablespoons gold or silver tequila
  • 2 tablespoons Simple Syrup
  • 1 ½ tablespoons orange-flavored liqueur such as Cointreau or Triple Sec
  • 1 tablespoon fresh lime juice


  • To prepare the mango, with a sharp thin-bladed knife, cut each half of the mango away from the flat seed, cutting as close as possible to the seed.
  • Lay ½ of the mango on a flat surface, skin side down, and cut cross-hatches on the fruit side (separating the flesh into cubes), without piercing through the skin.
  • Bend the skin inside out and cut the pieces of fruit away from the peel.
  • Repeat with the other half of the mango.
  • Put the mango and the remaining ingredients in a blender and blend until very smooth.
  • Taste for sweetness.
  • Add more simple syrup, if needed.
  • Divide the margaritas between 2 glasses and serve.
  • Note: To crack ice cubes, put them in a heavy plastic bag, remove air from the bag, seal it, then put the bag on a cutting board.
  • With a hammer or heavy rolling pin, gently break cubes into chips.