Mango Margarita

Mango Margarita



  • 2 limes
  • 2 tablespoons coarse sugar
  • Two jars of mango chunks, drained
  • Ice, for blending
  • 1 1/2 cups tequila
  • 1 1/2 cups triple sec
  • 1/2 cup granulated sugar


  • Begin by zesting the lime. Pour the coarse sugar over the lime zest and toss with your fingers to combine. Set aside. 
  • Throw the mango chunks into a blender. Top off the blender with ice. Pour in the tequila and triple sec. Then, add the granulated sugar and squeeze in the juice of the limes. Blend until completely smooth, add more ice if necessary to get the consistency you want. Use a piece of one of the limes to moisten the rims of the glasses. Dip the rims in the lime sugar. Pour the drinks and serve immediately.


Chocolate Margarita


Ingredients: (Serves 2)


  • 1/2 cup chocolate syrup
  • 1 cup (8 ounces) tequila
  • 1/2 cup (4 ounces) chocolate liqueur (recommended: Godiva)
  • 1/3 cup heavy cream
  • 1/3 cup orange liqueur
  • 1 teaspoon almond extract
  • 1 teaspoon ground cinnamon


  • To rim the glasses: Put the syrup and chopped chocolate into two small dishes. Moisten the rims of four margarita glasses with the chocolate syrup. Dip them in the Mexican chocolate until coated. Set aside.
  • Margarita: Combine all of the ingredients, except ice, in a pitcher. Working in batches, transfer the mixture to a shaker full of ice. Shake and pour into the prepared glasses. Serve cold.



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