If you follow me on Instagram then you might know that earlier this month Trey and I went on a trip to Mexico, celebrating our five-year anniversary. We stayed at a resort and it was easy and relaxing. Just what we were looking for. 🙂 We actually had a lot of great food and drinks, but a favorite of mine was a frozen mango margarita. So of course I decided that once I was home I needed to create my own easy version to enjoy when I’m not at a resort. Ha.
Mango is probably my favorite summer fruit, if I had to pick just one. I love the vibrant orange color and the flavor is to die for. So sweet! I’ll try just about anything with mango for this reason. Although, I must admit, mango cores have got to be the strangest of all fruits. Has anyone else ever noticed this? I mean, where do they begin and end exactly? I tend to end up making a total mess getting every last bit of fruit off the core.
First thing’s first, you’ll want to make a batch of margarita mix. Elsie shared this easy recipe a few years ago and it’s still my go-to. I also love that you can save it in the refrigerator for easily a week or more, so you don’t have to make a bunch of margaritas in one night in case you just want to have one or two.
You will also want to freeze the mango in small pieces (could be cubes or slices, doesn’t matter) or you can simply buy frozen mango. Up to you. I like to use frozen here though because it makes this drink more like a boozy smoothie cocktail. Yum!
This recipe will make two servings or you can freeze into popsicles or icy pops. The mixture will freeze pretty solid even with the addition of the tequila. If you go the icy pop route (and I totally recommend you do), try something reusable if possible. Enjoy! xo. Emma
Frozen Mango Margarita
- 4 ounces tequila
- 2 ounces Cointreau or Triple Sec
- 2 ounces margarita mix
- 5 ounces frozen mango
- 10 ounces ice
Add all the ingredients to a blender and blend until smooth.
See post for a link to our homemade margarita mix recipe.