If you’re looking to mix up your classic margarita game, this Spicy Mango Margarita is going to deliver! It’s a perfect balance of spicy and sweet that can be enjoyed on its own or with your favorite spicy vegetarian dinner.
Or, you know, happy hour with an overflowing Mexican-inspired charcuterie board. Nothing says the best friends get together like chips, salsa, queso, and margaritas!
And they can continue flowing because it’s easy to make one margarita or a pitcher to enjoy party-style. That’s a win-win, so let’s get to it!
Ingredient Spotlight
- Mango Juice: often labeled as “mango nectar”, it sometimes also has a little white grape juice mixed into it. If you can’t find it in the juice aisle, check the aisle with Hispanic foods. I often get mine at Trader Joe’s.
- Mango: for garnish and a little muddling, I do like to use fresh mango as well. You can omit it since you have the juice, to keep it even easier.
- Jalapeno: fresh jalapeno adds a raw, spicy kick to this drink. For a more mild spice, be sure to remove the ribs of the pepper, and the seeds. Keep in mind each pepper can vary in spice level, so you may want to start small and increase the amount.
- Tequila: my favorite tequila for margaritas is a Blanco tequila, also known as silver tequila. It’s unaged and made from blue agave. Look for 100% blue agave when purchasing.
There’s always the option to add triple sec or orange liqueur, however, I don’t find the need to in this margarita recipe with the other flavors.
Helpful Equipment
Here’s the equipment I use and find helpful for this recipe:
- Cocktail Shaker: an easy way to mix up the margarita, but it’s not required. You could use a mason jar with a lid as an alternative.
- Cocktail Jigger: a little measuring cup to get the exact amount of liquor and juices for your margarita. I love this OXO one because it’s multipurpose, I use it all the time to measure out small liquid amounts when baking, too.
- Channel Knife: use it to make citrus garnishes if you’re feeling fancy.
How to Make a Spicy Mango Margarita on the Rocks
Before you begin on the cocktail part, I recommend salting the rim, if desired.
Salt the Rim of a Glass
Take a lime wedge and run it around the rim of your serving glass. On a small plate or bowl, combine coarse salt and either tajin or a little chili powder for added spice. Flip the glass with the wet rim into the salt and move it around until it’s coated in the salt mixture.
Set aside until ready to add the cocktail to it.
Make a Single Cocktail
To start a single cocktail, muddle together diced mango, lime juice, and jalapeños in the cup of a cocktail shaker. This step will release the juices from the mango while providing some pulp, and even more so, release the spice from the jalapeno slices as it muddles with the others.
Then, add some ice cubes and pour in the tequila and the mango juice. Then, shake away! Don’t shake so hard you break the ice into the cocktail, but enough that each ingredient combines together.
Now, strain the cocktail into your glass, filled with ice, using a cocktail strainer. You don’t have to strain though. If you prefer to have chunks of fresh mango and jalapeno in your drink, there’s no need to.
Garnish with fresh lime, jalapeno, or mango as desired, and enjoy!
Need it sweeter? Add a little homemade simple syrup to the drink!
Ways to Enjoy Margaritas
Hello, my favorite margarita-pairing of Mexican foods! But it doesn’t stop at fresh, spicy Mexican flavors.
I love a fresh, sweet, and spicy margarita alongside grilled fish or spicy chipotle shrimp. Because of the tart, citrus flavors, it pairs best with spicy, bold flavors.
Need inspiration? Check out these tried and true combinations:
- Vegetarian Bean Enchiladas – made with homemade 10-Minute enchilada sauce!
- Mahi Mahi Tacos with Sriracha Slaw
- Cheesy Mexican Rice
- Vegetarian Refried Beans {Instant Pot!}
- Super Simple Pico de Gallo paired with guacamole
- Mango Salsa
- Quick and Easy Queso Dip
- Elote Corn Dip
- Stovetop or Oven-Baked Fajitas
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Get the Recipe Spicy Mango Margarita on the Rocks
Ingredients
- 1 Tablespoon kosher salt
- 1 teaspoon chili powder, or tajin
- 1/2 cup mango, diced
- 1/2 lime, juiced
- 1-2 fresh jalapeno slices, seeds removed for less spice
- Ice
- 1.5-2 oz. tequila
- 3-4 oz. mango juice
Equipment
Instructions
- On a small plate, combine kosher salt and chili powder (or tajin) until mixed. Rub half of a lime on the rim of your serving glass and dip into spice mix. Set aside.
- In a cocktail shaker, jar, or glass if you don’t have either, muddle together mango, lime juice, and jalapeno. Add 3-4 ice cubes and pour in the tequila. Add mango juice and shake (or stir if you don’t have a lid). Add fresh ice to serving glass; strain the cocktail over the fresh ice. Top with jalapeno or mango and garnish as desired.
Hang in there. The working out will get easier. . .but the soreness may never go away. On the positive. . .just think of the soreness as a sign that your body is getting stronger & better. Also, don’t forget your mobility work. . .it’s an important part of the overall fitness program & way too often overlooked. It will also help ease some of the discomfort with working out. As for these delicious little numbers. . .they certainly will help numb the pain. Such a pretty color too.
Thanks, Lynn! I do love the soreness knowing strength is happening! And yes, the margs help too! Haha!
Hi Lynn,
Can this be adjusted for frozen mango?
Hi Michelle – yes! Are you looking to blend it or still serve over ice as directed? If using frozen, I’d just substitute normally (you may need to thaw the mango a little bit first though). If blending, I would skip the muddle step and just blend the ingredients with as much ice as you’d like. Hope this helps! Let me know if you have any more questions.
Ok these are THE BEST mango margaritas I’ve made! The recipe is so easy and packed with flavor. HIGHLY RECOMMEND. I sometimes blend it and sometimes serve it over ice. Both options are delicious!
Whooo! So glad you enjoy – I can’t wait to try it blended!
Making these for the 4th! So excited
Yay! The perfect way to celebrate! Can’t wait to hear how they turn out!
This cocktail looks fantastic and I LOVE a salt/chili powder rim on a spicy margarita! I’m sorry if this is a dumb question, but what kind of mango juice did you use? I can’t figure out if “mango nectar” will work or if I should get some kind of V-8 mango juice blend, or something else? Any suggestion is appreciated!
Not a dumb question at all, Abby! I’m pretty sure mango nectar and mango juice are used interchangeably. You’ll find some brands make them with added sweetners and some don’t. I usually get mine from Trader Joe’s (and honestly I can’t remember now if it says nectar or juice haha!). I’ve seen Juicy Juice makes a 100% juice version. I’ve also seen mango nectar near the Mexican foods in the grocery store. Goya sells some too. I’d recommend going with what you like the best! Can’t wait to hear what you think – let me know if you have any more questions!
This is amazing! Really easy, super delicious! My partner keeps complimenting it and I’m definitely sending him to the kitchen to make the second round.
I’m so glad to hear you both enjoyed it so much! Thanks so much!!
Tried this recipe last night & it was perfect! Exactly what I was looking to add to our taco night! I made a couple adjustments since I didn’t plan ahead. I didn’t have fresh jalepeno, but the jared worked just as good. Same with mango juice…I usually keep some Kerns around for drinks but I was out, so I substituted OJ. I wanted blended so I used blended mango. Put it all in the blender and garnished with a lime on the rim of the glass and floated a jalapeno! Delicious! Will absolutely make this again! My husband commented that he Hope’s I know how to make this in bulk! Cause I’ll need to make it for guests 👍😉🍹Thanks for the great recipe!
Thanks so much, Jessica! I’m so glad it worked out – thanks for sharing your subs! And YES to bulk batches (super easy to do in the blender!) 🙂 – cheers!