Infuse the queen of Mexican cocktails with a full-tilt fruity flavor in this Mango Margarita—real mango mixed with tequila, lime juice, and Grand Marnier.
It’s one thing to raise a glass to the creator of the Margarita for that tequila-based treat. But when you consider how many offshoots have since gone on to fame and renown the world over, you feel like raising a glass just doesn’t cut it. So if you encounter Carlos “Danny” Herrera, a bartender in Tijuana, Mexico, who allegedly created it for a customer—Marjorie King—in the late 1930s or early 1940s then named it after her, perhaps shake his hand profusely. Or if you cross the path of Margaret “Margarita” Sames, who supposedly created it for her guests while on vacation in Acapulco, maybe buy her a drink.
Because of either/both of them, we not only have the Margarita, we also have the Watermelon Margarita, the Passion Fruit Margarita, and the Strawberry Margarita—and those are just a few on T&T! Today we’re going to add to that number with this recipe for the Mango Margarita. We take real mango and blend it with those margarita mainstays tequila, lime, and triple sec (in this case, we use Grand Marnier) to produce something you’ll enjoy so much, you’ll want to buy Danny and Marjorie a car.
What is the Best Tequila to Use?
Tequila is a spirit derived from the fermented juices of the blue agave plant. You’ll find it in the Jalisco region, which is also the home of tequila (and yes, that’s why it’s called ‘tequila’). Tequilas are separated by their age:
- Blanco (silver) is light in color and taste. Because of its mild taste, it mixes well with other ingredients.
- Reposado assumes an amber color, thanks to the time spent (two months to a year) aging in oak casks.
- Añejo and Extra Añejo (aged and extra aged, respectively) have spent the most time in the casks. Añejo is aged for one to three years while Extra Añejo surpasses three.
As with most spirits, the longer it is aged, the richer and more sophisticated the taste. For the Mango Margarita, I recommend blanco or amber tequila. The fruit is the star of the flavor show; an aged tequila would be wasted in a margarita. Better to save your añejo for a slow sip.
- 1 ripe mango peeled and pitted
- 2 oz. tequila
- 1 oz. freshly squeezed lime juice
- 1 oz. of simple syrup or agave nectar optional
- 0.5 oz. triple sec
- ice cubes
- salt and lime wedges (for garnish)
- Rub a lime wedge around the rim of glass and dip in salt to coat.
- If you're using a whole mango, puree it until smooth.
- Add lime juice, tequila, orange liqueur, and simple syrup to the blender. Mix.
- Fill the glasses with ice and pour the margarita mixture over the ice. Garnish with a slice of lime or mango and serve immediately.
Tips & Tricks to Making a Perfect Mango Margarita
- Buy a mango that is brilliant in color and that gives slightly to touch but is still firm. The skin should be free of blemishes and wrinkles. If you notice a sticky sap at the stem end, that’s a good thing; that means it’s ripe.
- If there are any lumps in your homemade puree, run it through a sieve.
- If you have the means, I highly recommend using Grand Marnier instead of triple sec. In the words of Ferris Bueller, “It’s so choice.”
- Use fresh lime juice. The store-bought synthetic stuff is lacking in taste and nutrition.
- For a sweet ‘n’ savory mix, use sugar and salt for the rim.
I’ve already mentioned some Margarita variations in the introduction; here are a few more:
Mango Margarita Mocktail: Drop the tequila and triple sec and up the amount of puree. You can also add some orange juice or soda water.
Mezcal Margarita: A margarita with the tequila replaced with another Mexican spirit, mezcal.
Pomegranate Margarita: Another fruity variation, this time with pomegranate juice.
Spicy Margarita: KINDA like a fruity one, except the seeded food we add is a serrano pepper.
Cadillac Margarita: A classic rendition, with blue agave tequila and Grand Marnier.