The mangonada margarita is a bold, sweet-spicy twist on the classic frozen margarita, made with mango, tequila, chamoy, and Tajín. Perfect for hot days, summer parties, or anytime you want a drink with serious attitude.
This Mangonada Margarita brings the flavor of a roadside fruit stand straight to your glass.
Imagine frozen mango, bold tequila, tangy lime, and sweet-spicy chamoy sauce swirling together, all topped with a dusting of Tajín and maybe a tamarind candy straw for good measure. It’s sweet, it’s spicy, it’s smooth, and it’s dangerously sippable.
Whether you're cooling off on a scorching day, spicing up your next taco night, or just craving a next-level frozen margarita, this one delivers. It's a fiesta-worthy drink with a fun, bold kick, and once you try it, you'll want to blend it up again and again.
What Is a Mangonada Margarita?
If you love a good frozen margarita and the sweet-tangy-spicy flavor bomb of a mangonada, this drink is for you.
A Mangonada Margarita combines the best of both worlds - frozen mango blended with tequila, orange liqueur, and lime, then layered with chamoy and Tajín for a bold, refreshing cocktail with a Mexican flair.
It’s a fiesta in a glass, like the perfect mango margarita recipe! I think you're going to love it, my friends.
Why This Recipe is Awesome!
- It's Spicy and Sweet! Chamoy and Tajín bring the heat, while ripe mango adds natural sweetness.
- Frozen Margarita, but Better. Blended until smooth and slushy, just like your favorite bar-style frozen marg. At home!
- Perfect for Parties! Swirled chamoy and Tajín coated rims make this drink a total showstopper. We love a good party! Let's do it!
Let's talk about how to make a mangonada margarita, shall we?
Mangonada Margarita Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
Here’s what you’ll need to make it:
- Frozen Mango Chunks. For a thick, creamy base and sweet flavor. Fresh mango can be diced and frozen in advance.
- Tequila. Blanco (silver) or reposado work great here. Use your favorite brand.
- Triple Sec or Cointreau. For a touch of sweetness and citrus flavor.
- Fresh Lime Juice. Brightens the whole drink with an acidic pop.
- Simple Syrup or Agave Nectar. Optional, depending on your sweetness preference. The recipe works nicely with sweeter alternatives, like stevia.
- Coconut Water or Mango Nectar. Optional, for a smoother cocktail or an alcohol-free twist.
- Chamoy Sauce. A must! For drizzling and layering flavor throughout the glass, and tart-spicy flavor.
- Tajín. A wonderful Mexican spice blend. For rimming and garnish. It adds tangy chili-lime zip. Check out my homemade tajin recipe to make your own blend!
- Optional garnishes. Tamarind candy straws, diced mango, lime wheels.
How to Make a Mangonada Margarita - Step by Step
Prep the Glasses. Rub the rim of each serving glass with a lime wedge to moisten it. Make sure the rim of the glass is evenly wet so the Tajín sticks well.
Spread Tajín on a small plate and dip the rims in, twisting gently to coat.
Tip: Chill the glasses ahead of time for a longer-lasting frozen drink.
Drizzle about 1-2 tablespoons of chamoy into each glass, swirling it up the sides. Use the back of a spoon to help guide the chamoy into decorative streaks.
Blend the Cocktail. Add the frozen mango, tequila, triple sec, lime juice, simple syrup or agave, and coconut water or mango nectar to a blender.
Tip: Start with less sweetener. You can always add more after blending if needed.
Blend until completely smooth and creamy. If it’s too thick to pour, add a splash of cold water or juice and blend again.
Layer and Serve. Pour the mango smoothie mixture halfway into each margarita glass or other chosen glass.
Drizzle with a bit more chamoy (about 1 tablespoon), then finish filling the glasses. This layering gives that signature sweet-spicy swirl with every sip.
Top with a sprinkle of Tajín, a few diced mango chunks, or a tamarind candy straw.
Boom! Done! Serve immediately and enjoy!
Mike's Recipe Tips & Notes
- Make it Booze-Free. Skip the tequila and triple sec and use mango nectar or coconut water instead. Orange juice is a good alternative. See my booze-free mangonada recipe.
- Adjust the Sweetness. Taste your mango first, as ripe fruit might not need extra syrup or sweetener.
- Chamoy Alternatives. Try my homemade chamoy sauce recipe (using tamarind, chiles, lime) if bottled is unavailable.
- Serving Glasses. Use margarita or goblet glasses to help keep the frozen texture and prevent melting.
- Spice it Up. Add a pinch of cayenne to the blender if you want more spice factor.
- Double It. Hosting a crowd? This recipe easily scales up for a pitcher.
Serving Ideas
Pair your frozen Mangonada Margarita with:
- Spicy shrimp tacos
- I have the best Carne asada recipe - go for it!
- Elote (Mexican street corn)
- Chips and fresh mango salsa
- Hot summer evenings on the patio
Storage
This recipe is best enjoyed fresh, but you can freeze leftovers in ice cube trays and re-blend later.
If prepping ahead, blend and store the mix in the freezer for up to 1 week. Just re-blend with a splash of liquid before serving.
That's it, my friends. I hope you enjoy this mangonada margarita recipe! Keep it spicy!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Tools Used For This Recipe
- Buy the Chamoy and Tajin Combo Pack from Amazon
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
- It's hard to beat the classics, like my Jalapeno Margarita Recipe, Spicy Bloody Mary Recipe, my Michelada Recipe, or my refreshing Paloma Cocktail Recipe.
- You'll love this Mango Margarita, a tasty margarita spin.
- See all of our Spicy Cocktail Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Mangonada Margarita Recipe
Ingredients
- 3 cups frozen mango chunks or ~4 cups diced mango frozen
- 3 oz tequila blanco or reposado
- 1 oz triple sec or Cointreau or substitute orange liqueur
- Juice of 1 large limes about 2 tablespoons
- 1½ tablespoons simple syrup or agave nectar adjust to taste
- ½ cup coconut water or mango‑nectar optional for smoother texture or alcohol‑free version
- 1/4 cup Chamoy sauce ¼ cup or more for drizzling and layering
- Tajín chile-lime seasoning for rimming and garnish
- Optional. Tamarind candy straws or fresh diced mango for garnish lime wedges or wheels
Instructions
- Prep the Glasses. Rub the rim of each glass with a lime wedge, then dip into Tajín to coat evenly. It helps to spread the Tajin on a plate.
- Spoon a drizzle of chamoy into the bottom and sides of each glass (about 1-2 tablespoons each), creating swirl or layered effect
- Blend the Cocktail. In a blender, combine frozen mango, tequila, triple sec, lime juice, sweetener, and coconut water (if using). Blend on high until smooth and creamy. Add a splash of water or extra juice if it is too thick.
- Layer and Serve. Pour the mangonada margarita smoothie mix into prepared glasses - fill half way, add another drizzle of chamoy, then finish filling each glass.
- Sprinkle Tajín on top, add additional fresh diced mango or tamarind straw, and serve immediately.
Nutrition Information
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