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Frozen mango margarita

Name: Frozen mango margarita
Prep time: 5 min
Total time: 5 min
Yield: Serves 1
Cuisine: Mexican recipes
Ingredients: 160ml jalapeño infused tequila (see below), or regular tequila and a pinch of chilli powder; 150g frozen mango chunks; 50ml fresh orange juice, plus extra to coat; 30ml orange liqueur (Grand Marnier, Cointreau or Triple Sec); Juice 1 lime, plus a little extra to coat; Handful crushed ice; Fresh jalapeño, thinly sliced, to serve (optional); For the jalapeño infused tequila, if making (makes 350ml); 350ml good quality tequila; 1 fresh jalapeño chilli, sliced; 1 wide strip lime zest; For the chilli mango salt rim; 1 tsp chilli powder (we used smoked); 1 tsp fine sea salt

By: Jess Meyer
Former deputy food editor, delicious.

Published: 4 May 21
Updated: 18 Mar 24

This easy frozen mango margarita has a chilli kick thanks to homemade, jalapeno-infused tequila. Use ordinary tequila with a dash of chilli powder, if you’d prefer. The perfect slushie for barbecues and summer parties.

Learn how to mix a classic margarita or try another favourite Mexican drink, the Paloma cocktail, with grapefruit and tequila.

Easy
June 2021

Test kitchen approved

Serves 1
Hands-on time 5 min, plus infusing time

Learn how to mix a classic margarita or try another favourite Mexican drink, the Paloma cocktail, with grapefruit and tequila.

Nutrition: per serving

Calories: 259kcals
Fat: 0.2g (0.1g saturated)
Protein: 0.6g
Carbohydrates: 12.8g (12.8g sugars)
Fibre: 1.5g
Salt: 1.09g

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Ingredients

160ml jalapeño infused tequila (see below), or regular tequila and a pinch of chilli powder
150g frozen mango chunks
50ml fresh orange juice, plus extra to coat
30ml orange liqueur (Grand Marnier, Cointreau or Triple Sec)
Juice 1 lime, plus a little extra to coat
Handful crushed ice
Fresh jalapeño, thinly sliced, to serve (optional)

For the jalapeño infused tequila, if making (makes 350ml)

350ml good quality tequila
1 fresh jalapeño chilli, sliced
1 wide strip lime zest

For the chilli mango salt rim

1 tsp chilli powder (we used smoked)
1 tsp fine sea salt

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Method

Start by infusing the tequila, if you’re making it. Put the cut chilli in a clean 500ml capacity jar. Add the sliced jalapeño, put the lid on and set aside at room temperature to infuse for at least 12 hours or up to 1 week depending on how spicy you like it. Pour the infused tequila through a muslin lined sieve set over a clean jug. Discard the chilli and zest.
To make the margarita, put all the drink ingredients (except the fresh jalapeño) in a blender and whizz to a smooth slushy consistency.
To serve, coat the rim of a glass with a little lime juice (put the glass in the freezer for 30 minutes beforehand if you like it extra chilled). Stir together the chilli powder and salt on a flat plate. Dip the moistened rim of the glass into the salt mix and tap to remove any excess. Scoop the mango margarita mix into the prepared glass and serve topped with jalapeño slices, if you like.

Recipe from June 2021 Issue

Nutrition

Nutrition: per serving

Calories: 259kcals
Fat: 0.2g (0.1g saturated)
Protein: 0.6g
Carbohydrates: 12.8g (12.8g sugars)
Fibre: 1.5g
Salt: 1.09g

delicious. tips

Next time: Infusing the tequila is an optional step but it’s an easy way to add a fiery twist to your cocktails. For a smokey edge, try infusing with a chipotle (smoke dried jalapeño), or if spicy heat isn’t your thing, fruit like pineapple or grapefruit, or aromatic spices like cinnamon or vanilla also work a treat.