Mangonada Margarita

The Mangonada Margarita is sweet, spicy, and full of bold flavor. It blends ripe mango with tequila, orange liqueur, agave nectar, and lime juice for a smooth, fruity base. What sets it apart is the chamoy and Tajín adding a tangy, spicy kick that balances the sweetness and gives the drink some real personality. It’s the kind of cocktail that hits every flavor note: sweet, sour, salty, and spicy. Serve it frozen or over ice in a Tajín-rimmed glass with a drizzle of chamoy and a mango slice or lime wedge for garnish. It’s fun, refreshing, and hard to put down.

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Tasting Notes

This Mangonada Margarita is sweet, tangy, and just a little spicy. Fresh mango gives it body and natural sweetness, while lime juice and agave nectar keep it balanced. Tequila adds a warm edge, and orange liqueur brings a soft citrus layer that ties it all together. The chamoy and Tajín rim give it a salty, spicy kick that hits right away and sticks around between sips. The texture is thick and smooth, like a frozen treat with a little bite. It’s bright, bold, and made for people who love a little heat with their fruit.

Equipment and Glassware

You’ll need a blender, jigger, spoon, and a small plate for rimming the glass. A margarita or rocks glass works best it should be wide enough to show off the rim and thick enough to hold a frozen pour. If you’re using fresh mango, make sure it’s soft enough to blend easily. A citrus juicer helps with fresh lime. Use a straw for sipping or a spoon if you want to go slower. If making this for a group, a larger blender or pitcher will make batching easier.

Ingredients

• Handful of mango chunks (fresh or frozen)
• 2 oz tequila
• 0.5 oz orange liqueur
• 0.5 oz agave nectar
• 0.5 oz lime juice
• Ice (about 1 cup)
• Chamoy sauce, for rimming
• Tajín, for garnish
• Lime wedge, for garnish

Instructions

• Rim your glass with chamoy, then dip it in Tajín to coat the edge.
• In a blender, combine the mango, tequila, orange liqueur, agave, lime juice, and ice.
• Blend until smooth and slushy.
• Pour half of the mixture into the prepared glass. Drizzle some chamoy over it.
• Add the remaining mixture and drizzle more chamoy on top.
• Garnish with a lime wedge.

Pro Tips

• Use ripe mango for a smoother blend and better flavor.
• Frozen mango works too just reduce the ice so the drink doesn’t get too thick.
• Adjust sweetness by adding more or less agave, depending on the mango.
• For more tang and depth, add a small splash of orange juice or an extra squeeze of lime.
• If your chamoy is thick, thin it with a little lime juice to help it coat the rim. Want extra spice?
• Add a pinch of Tajín to the blender before mixing.
• Blend just until smooth don’t overdo it or the texture can go watery.

When to Serve

This Mangonada Margarita is a solid pick for hot days, backyard parties, taco nights, or anytime you want something cool with a kick. It’s also a fun option for Cinco de Mayo or any themed night with bold flavors. Serve it frozen, thick, and cold for the best experience. Because it’s a little heavier than a classic margarita, it works great as a one-and-done drink or as the highlight of a casual round. It pairs well with chips, grilled snacks, or anything with a little spice or citrus.

Which Liquor Brands to Choose

• For tequila, go with a smooth blanco like Espolòn, Olmeca Altos, or El Jimador.
• You want something clean that mixes well with the fruit. For orange liqueur, triple sec is fine, but Cointreau gives a stronger orange note if you want to upgrade.
• Use pure agave nectar for clean sweetness skip flavored syrups.
• Tajín and chamoy are easy to find in most grocery stores or Mexican markets.
• Fresh mango gives the best flavor, but frozen is a good backup if you want a thicker blend.
• Use real lime juice bottled won’t bring the same balance.

Similar Cocktails

• Jalapeño Cucumber Margarita
• Spicy Avocado Coconut Margarita
• Frozen Mango Margarita
• Cinnamon Hibiscus Margarita
• Cherry Long Island Iced Tea