Mango Chile Margarita

This Mango Chile Margarita is made with fresh pureed mango and freshly squeezed lime juice.

I've been a little obsessed with experimenting with the recipe for this Mango Chile Margarita after visiting a local Mexican restaurant. The cocktail was so good, I had to try to duplicate it.

After experimenting for a few days (I sacrifice for you!), I think I nailed this margarita! The secret ingredients? Frozen limeade concentrate and Tajin Clasico Fruit and Snack Seasoning. I also mixed some of this amazing fleur de sel with the Tajin Clasico to rim the glass.

How to make a fresh fruit margarita:

First, peel and chop about 1/4 of ripe mango so that you have about 1/4 cup of chopped mango. Next, add the tequila, Cointreau, lime juice, frozen limeade concentrate, and a pinch of the Tajín.

You can blend this mixture in a blender, food processor, or with an immersion blender. For just one or two cocktails, I like to use an immersion blender in a tall glass (affiliate link). It's so much easier to clean.

Once you have pureed the mixture, shake it in a cocktail shaker with a slice of jalapeño to chill the drink and add a hint of heat.

Finally, strain the margarita mixture into an ice filled glass and garnish with some jalapeño and lime slices.

Regarding the limeade concentrate, you can keep it in your freezer for a very long time. I transfer it from the can to a container with a lid. It stays pretty soft and spoonable and is handy for substituting for simple syrup or sweet and sour in any cocktail. It's especially nice in a Gimlet or Freaky Fruit Cocktails.

This cocktail is slightly "smoothie-like" and thick with the fresh mango. It's spicy, but not overly so. Plus, there's enough mango in this cocktail that you could pretty much convince yourself that it helps you meet your five daily servings of fruits and vegetables requirement. Plus, mangos are very high in vitamins A and C.

So there you go! Cocktail, justified!

Recipe Variations.

You can substitute other soft sweet fruits for the mango, especially papayas. You can also use cantaloup or watermelon.

If you want a more deeply flavored orange liqueur, you can substitute Grand Marnier, which is a blend of cognac and orange liqueur.

This recipe, originally posted in June, 2016, has been updated with new photos, explanation, and printable recipe card.

Plus, I got to have one for a virtual Zoom happy hour for work to celebrate two of my colleagues who earned their Master's degrees!

Our theme this week is "Tropical Flavors"

Coconut Cake by Family Around the Table
Grilled Pork Chops with Pineapple Salsa by A Day in the Life on the Farm
Hawaiian Chicken by Making Miracles
Mango Margarita by Art of Natural Living
Pina Colada Tacos by Blogghetti
Pineapple Cupcakes with Coconut Cream Icing by That Recipe
Pineapple Lemonade by Palatable Pastime
Sourdough Hummingbird Muffins by Hezzi-D's Books and Cooks

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!