Spicy Mango Margarita Recipe

The best skinny spicy mango margarita recipe made with fresh or frozen mangos, tequila, limes, orange juice, and a hint of jalapeño. They're easy to make in 5 minutes and served in tajin-rimmed glasses. No sugar added!

5 from 2 votes

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Prep Time 5

Total Time 5

Serving servings

Ingredients

Spicy Mango Margaritas

3 ounces (⅓ cup) fresh orange juice (from 1 orange) or mango juice/nectar
1 jalapeño, sliced (remove seeds to reduce spiciness)
1 large ripe mango (peeled and cubed) or 1 ½ cups frozen mango
3 - 4 ounces (~ ½ cup) silver tequila, also called Blanco tequila
3 ounces (⅓ cup) fresh lime juice, about 2 - 3 large limes

Garnishes

Slices of fresh jalapeño
1 lime, sliced
Tajin seasoning, for the glass rims

Instructions

Rimmed Glasses: Add tajin onto a small plate. Wet the rim on your two glasses by rubbing a lime wedge around the top edge, then dip it into the tajin. Set them to the side.
Infused Spicy Mango or Orange Juice: In a cocktail shaker or sealable glass, add the fresh orange juice (or mango juice) and jalapeño slices and muddle them by crushing the peppers with a muddler or the back of a spoon. Vigorously for 30 seconds and then strain and pour into a high-speed blender.
Regular Mango Margarita: Add the fresh mango cubes, tequila, and lime juice, to the blender with the spicy orange or mango juice and blend until completely smooth. Taste and adjust the flavor by adding more orange juice or mango for sweetness OR more tequila if you prefer a strong margarita. For an extra-spicy margarita, add ½ tsp of hot sauce.
Frozen Mango Margarita: Add the FROZEN mango, tequila, and lime juice, to the blender with the spicy orange or mango juice and blend until completely smooth. Add 4 - 8 ice cubes and blend (add more ice until you get your desired consistency). Taste and adjust the flavor by adding more orange juice or mango for sweetness OR more tequila if you prefer a strong margarita. For an extra-spicy margarita, add ½ tsp of hot sauce.
Pour into your tajin-rimmed glasses. This recipe makes 2 margaritas.
Garnish with lime wedges and extra jalapeño slices. Enjoy!

Notes

Infuse the juice with jalapeños. This is my #1 tip for these spicy mango margaritas. You must infuse the spiciness of the jalapenos into the juice by muddling the peppers. If you skip this, you’ll make a regular mango margarita.

Strain the jalapeño out before blending. If you skip this, there may be little specs or pieces of jalapeño in your margaritas.

Pitcher Margaritas: Make this recipe into a spicy mango margarita pitcher by scaling this recipe by 6. Follow the exact instructions in the recipe card by blending all your ingredients. Serve the mango margs in a large pitcher! A pitcher of this spicy mango margarita recipe will serve 10 – 12 people.

Serrano Peppers v Jalapeño: You can use a serrano pepper instead of a jalapeno, but your margaritas will be spicier. Serrano peppers are hotter than jalapeños, so I recommend starting with half or a third of a serrano pepper.

Tajin: You can rim the margarita glasses with coarse sea salt too.

Vodka: Margaritas are typically made with tequila; however, you can also use vodka if desired.

Storing: Spicy mango margaritas are best enjoyed right after you make them. If you make extras, you can refrigerate the leftovers for up to 1 day. Give them a stir before you serve them if you store them.

Nutrition

Course Drinks

Cuisine American, Mexican

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