Mangonada Margarita Recipe

Mangonada Margarita recipe made with frozen mango, tequila, and chamoy, a vibrant twist on the classic frozen margarita with sweet and spicy flair.

Prep Time10

Cook Time5

Course: Drinks

Cuisine: Mexican

Keyword: chamoy, mango, tajin

Servings:

Calories: 412kcal

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

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.