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Mango Margarita

Frozen Mango Margarita

Frozen Mango Margarita

Mary Jo and I spent three lovely years living on the island of Aruba. With a fresh fruit and vegetable market on the side of the road on our way home from work, we would often stop and get tropical fruit for cold blended drinks.


Other fruit options:

This Frozen Mango Margarita was one of our favorite drinks on those hot tropical nights. Other fruits like Papayas, strawberries and peaches also work well as margarita flavors, although most any fruit will do.

Choosing a Margarita Tequila:

When you are choosing a tequila to add to your Margaritas, always look for a tequila that is made with 100% Agave. Blanco or Reposado are the best types of tequila to use for mixed drinks, barely aged with a strong enough flavor to shine through. Save the good quality aged tequilas like Añejo for sipping neat.

Frozen Mango Margarita

Recipe by Michael SalmonCourse: CocktailsDifficulty: Easy


Prep time




  • 1 ripe mango, peeled, deseeded and roughly chopped (reserve 2 slices for garnish) 

  • 2 limes, cut in half (reserve 2 thin slices for garnish)

  • 1/2 cup tequila

  • 1/4 cup triple sec

  • 3 cups crushed ice


  • Combine the mango, lime juice, tequila and triple sec in a blender and blend until smooth.
  • Add 3 cups of crushed ice and blend until smooth.
  • Divide the drink between two hurricane glasses, (or other large cocktail glasses) and garnish with the lime and mango slices.


  1. Beth Overmoyer

    Hi Michael – Joe and I entertained some friends, serving them the duck confit (fabulous with the sauce!) and the walnut tort for desert. I used walnut flour for the crust (gluten intolerance) which was fantastic, but I have a question about the amount of walnuts to use. Do we use volume of nuts (weighing them) or pour them into a measuring cup measure the amount that way? I used volume, which worked, but I’m not sure that it is the correct process.

    • Hi Beth, the recipe calls for 3 cups (volume) of walnut halves. Professional bakers usually use weight as their standard measurement in recipes since it is more precise. Not everyone is setup for this (weight scales) in their home kitchens, so I usually try to convert things to cups, teaspoons, Tablespoons, etc. Glad to hear that the walnut flour worked in the crust. Please give my best regards to Joe and thank you for the question!

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