If serving frozen, blend with ice for the perfect texture. Frozen mango chunks make this task even easier and contribute to the consistency. These mango margaritas can also be served frozen for a delicious pureed margarita. I like to purchase a few and test them out in case I end up with a dud. Some taste like a bell pepper while others have some pronounced heat.
Just to note, not all jalapenos are created equal. If you prefer more pronounced heat, shake the jalapenos slices with the cocktails in the shaker to fully infuse the cocktail with more jalapeno spice. If you simply use jalapeno as a garnish alone, the overall spice will be subtle and the jalapenos will slowly add heat to the drink as you sip it. This cocktail pairs really nicely with a few fresh jalapeno slices. The mango will need to be blended into a smooth and creamy sauce so that it easily mixes into the cocktail. If you don’t have access to fresh mango, you can also substitute frozen mango chunks. I’m typically against artificial flavors or sweeteners, but the right purree works well with the cocktail and saves you the need for a blender.
While I prefer freshly blended mango (it’s certainly healthier and more authentic), I also enjoy the simplicity and flavor of a quality store-bought mango puree. It’s constructed from your typical margarita with the right balance of simple sugar, fresh mango, lime juice, and triple sec. My mango margarita recipe was actually born on the beach in the Outer Banks in North Carolina. It’s an amazing fruit and feels so tropical and fresh.
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