These frozen mango margaritas skip the triple sec and let the tequila shine. Sweet mango balances the tequila perfectly without needing orange liqueur, and the result is a cleaner, more refreshing cocktail.
I’ve been very convinced for the last decade that I don’t like margaritas or tequila. Turns out, I just drank terrible tequila in college and had no idea that good tequila actually tastes amazing.
The secret is using quality tequila (look for 100% agave on the label) and frozen mango chunks instead of fresh. Frozen mango creates the perfect slushy texture without watering down your drink with extra ice. This recipe makes four generous servings in about 10 minutes, and you can easily double or triple it for a crowd.
Why You’ll Love this Recipe
Ingredient Notes
- 100% Agave Tequila: Make sure your tequila label says “100% agave” for the best flavor and to ensure it’s gluten-free. I don’t buy super expensive tequila or anything, but find something in the $20-30 range is perfect. I usually buy Espolòn or 1800.
- Fresh Lime Juice: Don’t use bottled lime juice. Fresh-squeezed makes a huge difference in flavor. You’ll need about 3 limes.
- Frozen Mango: Buy pre-cut frozen mango chunks from the freezer aisle. Fresh mango works too, but you’ll need to freeze it first or add more ice.
- Agave Nectar: A touch of agave sweetens the margarita and complements the tequila since they come from the same plant. Use honey or simple syrup to substitute.
- Ice: You need some ice even with frozen mango to get the right consistency.
- Kosher Salt (for rim): Kosher salt has larger crystals and less intense saltiness than table salt. Pink Himalayan salt or Maldon sea salt also work beautifully.
Adjust the Strength
This recipe uses 2 ounces of tequila per person, which is pretty standard. But you know your crowd better than I do. If you want stronger margaritas, bump it up to 2.5 or 3 ounces per person. If you want them lighter, drop it to 1.5 ounces. Taste after blending and add more tequila if you want.
Recipe FAQs
You can, but you’ll need to freeze the fresh mango chunks for a few hours first. Otherwise you’ll have to add way more ice to get a frozen consistency, and that waters down the flavor. Frozen mango is easier and tastes better.
Yes, as long as it’s made from 100% agave. Check the label to make sure it says “100% agave” and not mixto. Mixto tequila contains a mixture of agave and other sugars, and those other ingredients sometimes include grain alcohols that aren’t gluten-free.
Yes. Any blender works, it just might take a little longer. Let the frozen mango sit at room temperature for 5 minutes to soften slightly before blending, and be patient with your blender.
Expert Tips
Serving Suggestions
Whenever I make frozen mango margaritas, I’m usually also making gluten-free ground beef tacos for dinner. While the tequila and mango are blending, I mix up a quick batch of 4-ingredient guacamole and throw together homemade baked tortilla chips if I have leftover corn tortillas. The whole thing comes together in about 30 minutes and feels like a party even on a weeknight.
More gluten-free drinks to try
Did you make this recipe?
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Frozen Mango Margarita
Ingredients
For the Margaritas:
- 2 cups ice
- 3 cups frozen mango chunks
- ¼ cup fresh lime juice - from approximately 3 limes
- 8 oz pure agave tequila - I used Espolòn tequila
- 2 tablespoons agave nectar
For Serving:
- 1 lime - cut into wedges
- 2 tablespoons kosher salt - for rimming glasses
**Use the toggle button above to turn the instruction photos on and off!
Instructions
Make the Margaritas:
- Add 2 cups ice, 3 cups frozen mango chunks, ¼ cup fresh lime juice, 8 oz pure agave tequila, and 2 tablespoons agave nectar to a high-powered blender.
- Blend on high speed for 30-60 seconds until completely smooth and slushy. If the mixture is too thick to blend, add cold water 1 tablespoon at a time until it reaches your desired consistency.
- Taste and adjust sweetness or tartness. Add more agave for sweetness or more lime juice for tartness. Blend again briefly to combine.
Prepare the Glasses:
- Spread kosher salt on a small plate in an even layer.
- Run a lime wedge around the rim of each margarita glass to moisten it. Turn the glass upside down and dip the moistened rim into the salt, rotating to coat evenly. For a half-rim, only dip half the glass into the salt.
- Pour the frozen margaritas into the prepared glasses and serve immediately with lime wedges for garnish.
Notes
- 100% Agave Tequila: Make sure your tequila label says “100% agave” for the best flavor and to ensure it’s gluten-free. If it doesn’t say “100% agave,” you’re getting mixto tequila, which contains a mixture of agave and other sugars.
- Frozen Mango: Using frozen mango creates the perfect slushy texture. If using fresh mango, freeze the chunks for a few hours first.
- Blender Power: A high-powered blender works best. If your blender struggles, let frozen mango soften at room temperature for 5 minutes before blending.
- Scaling: This recipe easily doubles or triples for parties.
Hey Megan – just post the recipe at the top. No one is reading 23 paragraphs of anecdotal life stories and fun facts. We come for the recipe.
Hi Deez, I spend approximately 20 hours testing and photographing my recipes to make sure they come out perfectly for my readers. In fact, a lot of those “23 paragraphs” are helpful information for readers to make the recipe correctly. There is a handy “jump to recipe” at the top for people like you who want to skip to the recipe. Keep in mind… you are getting this recipe for FREE. It does not take a lot of work to scroll and even less time to use the “jump to recipe” button. Please be kind and remember that bloggers spend a lot of time on their work to provide free recipes to readers.