Otherwise, pour into cocktail shaker and shake. Blend all ingredients in a blender or food processor if using fresh or frozen mango. If you are making the non-frozen (on the rocks) version, you can make it ahead of time and store in the refrigerator until ready to serve. 2 ounces simple syrup or 2 ounces sour mix 3 tablespoons lime juice 1 cup ice cube lime, slices garnish directions Rim margarita, hurricane-style glass or cocktail glasses with sugar, if inclined. Since this is being served frozen, I would not recommend making it ahead and letting it sit at room temperature. You totally can if you blend everything and freeze it again.īefore serving, quickly blend it until smooth and serve immediately. Prepare the glasses with the salt or sugar rims, add ice to the glasses, and then pour the mango margarita over ice before serving. You then need to blend the mango, mango juice, tequila, Cointreau, and lime juice together in the blender until smooth. If you want to make this a mango margarita served on the rocks rather than frozen, then use fresh mango instead of frozen or thaw the frozen mango before using.
If you don’t like it sweet, substitute juice with water either completely or partly.Blend all ingredients together until smooth and well combined. In the body of a high powdered blender, add the frozen mango, tequila, lime juice, and guava jelly (or agave, honey, simple syrup). You can also use orange juice instead of the mango juice. Set the rimmed glasses aside while you make the frozen mango margarita.For even more fun for kids, mix with fun colored sugars. To make a virgin version, substitute the alcohol with mango juice in the same ratio.You can also use a mix of salt and chili or granulated sugar instead of plain salt.If you love this frozen cocktail, then you need to try some of these great variations to this recipe.
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