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May 24, 2020

Mango Chile Margarita

This Mango Chile Margarita is made with fresh pureed mango and freshly squeezed lime juice.

I've been a little obsessed with experimenting with the recipe for this Mango Chile Margarita after visiting a local Mexican restaurant. The cocktail was so good, I had to try to duplicate it.

After experimenting for a few days (I sacrifice for you!), I think I nailed this margarita! The secret ingredients? Frozen limeade concentrate and Tajin Clasico Fruit and Snack Seasoning. I also mixed some of this amazing fleur de sel with the Tajin Clasico to rim the glass.

How to make a fresh fruit margarita:

First, peel and chop about 1/4 of ripe mango so that you have about 1/4 cup of chopped mango. Next, add the tequila, Cointreau, lime juice, frozen limeade concentrate, and a pinch of the Tajín.

You can blend this mixture in a blender, food processor, or with an immersion blender. For just one or two cocktails, I like to use an immersion blender in a tall glass (affiliate link). It's so much easier to clean.

Once you have pureed the mixture, shake it in a cocktail shaker with a slice of jalapeño to chill the drink and add a hint of heat.

Finally, strain the margarita mixture into an ice filled glass and garnish with some jalapeño and lime slices.

Regarding the limeade concentrate, you can keep it in your freezer for a very long time. I transfer it from the can to a container with a lid. It stays pretty soft and spoonable and is handy for substituting for simple syrup or sweet and sour in any cocktail. It's especially nice in a Gimlet or Freaky Fruit Cocktails.

This cocktail is slightly "smoothie-like" and thick with the fresh mango. It's spicy, but not overly so. Plus, there's enough mango in this cocktail that you could pretty much convince yourself that it helps you meet your five daily servings of fruits and vegetables requirement. Plus, mangos are very high in vitamins A and C.

So there you go! Cocktail, justified!

Recipe Variations.

You can substitute other soft sweet fruits for the mango, especially papayas. You can also use cantaloup or watermelon.

If you want a more deeply flavored orange liqueur, you can substitute Grand Marnier, which is a blend of cognac and orange liqueur.

This recipe, originally posted in June, 2016, has been updated with new photos, explanation, and printable recipe card.

Plus, I got to have one for a virtual Zoom happy hour for work to celebrate two of my colleagues who earned their Master's degrees!

Our theme this week is "Tropical Flavors"

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

Mango Chile Margarita

Mango Chile Margarita
Yield: 1 cocktail
This Mango Chile Margarita is made with fresh pureed mango and freshly squeezed lime juice.


  • About one fourth of a ripe mango, peeled and chopped
  • 2 ounces of blanco tequila
  • 3/4 ounces Cointreau (preferred), Patron Citronage orange liqueur, or triple sec
  • 3/4 ounces of fresh lime juice
  • 1 1/2 teaspoons frozen limeade concentrate
  • Generous pinch of Tajin Clásico fruit and snack seasoning plus more to rim the glass
  • Sea salt
  • 1 to 2 thin jalapeño slices, plus more for garnish
  • 1 to 2 thin lime slices


  1. Place the mango, tequila, Cointreau, lime juice, and limeade concentrate into a blender, food processor, or tall glass (wide enough to accommodate an immersion blender), and blend until the mango is pureed.
  2. Pour the ingredients into an ice filled cocktail shaker and add the jalapeño slice.
  3. Shake the ingredients until fully chilled.
  4. Rub the rim of an old fashioned sized glass with a lime and coat with a mixture of Tajin and sea salt. Fill the glass with ice.
  5. Strain the cocktail mixture into the glass and garnish with jalapeño and lime slices.
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Would you like to comment?

  1. I LOVE mangoes! I will look for your secret ingredient, I hope we have it in this part of the globe. This is definitely a welcome addition to my mango eating and drinking pleasure! Thanks Karen! :)

    1. If you can't find the Tajin (it's made in Mexico) just find some mild chile powder and use it sparingly. Even a dash of some sweet/hot sauce would work!

  2. Obviously you are sacrificing yourself with me in mind, because this drink SCREAMS HAWAII!

    one of my stepdaughters in law LOVES spicy drinks. Now, I cannot promise we will make it during this trip because you would not believe the prices of stuff here and we decided to stick with one type of alcohol - rum. I almost passed out when I saw the prices for tequila here...

    such is life. We dance to the music... ;-)


    1. Totally. Your vacation satisfaction has been on my mind ever since you landed! I bet rum would work nicely with this cocktail.... just saying...

  3. Hi Karen,
    Thanks very much your dedication�� I can't wait to make this. I had a similar drink at Nuestra Cochina in Portland, OR, a couple of months ago when on a vacation there and have been craving it again when Fridays roll along.

    Amazing bread AND cocktails??! Oh my, are we ever lucky you blog for us!!!

    1. Bread and cocktails go together, right? =)

  4. Those question marks in my previous reply was a happy cat emoticon! Did not then show up right when posted. I certainly never question your dedication. It is so plain to see in each and every post of your's! Again, big, big, thanks to you.
    Your always fan,

    1. Anne, your comments totally made my day and put a big smile on my face. Big big thanks to YOU!

  5. Great tip about the limeade. We appreciate all your self sacrifice.

  6. I like the sweet, tart, and spicy combination! Sounds like my kind of cocktail!

  7. Tropical happiness in a glass! That sounds amazing!

  8. A drink I must try! Love mangos!

  9. The sweet mango and spicy chile pair so well together.

  10. I love that you leveled up this margarita with a bit of heat.

  11. Not only does this sound tasty, it looks so pretty with the pepper slices floating in the glass!


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