Mango Margarita with Tajín Rim

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This tropical margarita combines ripe mango with tequila and lime, finished with a chili-lime Tajín rim that adds savory heat to every sip.

Fresh or frozen mango both work well here, so you can make this year-round.

Why You’ll Love It

  • Tropical flavor that still tastes like a margarita, not a smoothie
  • Tajín rim adds the perfect salty-spicy contrast
  • Works with fresh or frozen mango
  • Blended or on-the-rocks options
  • Beautiful golden-orange color

Ingredients

For the Margaritas (serves 4)

  • 2 cups fresh mango chunks (about 2 mangos) or frozen mango
  • 1 cup blanco tequila (8 oz)
  • 1/2 cup fresh lime juice (about 4-5 limes)
  • 1/4 cup triple sec or Cointreau
  • 2 tablespoons agave nectar or simple syrup (adjust to taste)
  • 3 cups ice (for blended version)

For the Tajín Rim

  • 3 tablespoons Tajín Clásico seasoning
  • 1 lime wedge

For Garnish

  • Fresh mango slices
  • Lime wheels
  • Extra Tajín for sprinkling

Steps

Prep the Mango

  1. Cut fresh mango. Stand the mango upright and slice down along each side of the flat pit. Score the flesh in a crosshatch pattern, then scoop out cubes with a spoon. You need about 1 cup of chunks per 2 drinks.
  2. If using frozen mango: Measure while still frozen. No need to thaw—it will blend directly and help create a slushy texture without as much ice.

Prepare the Glasses

  1. Set up the rim. Pour Tajín onto a small plate in an even layer.
  2. Rim the glasses. Run a lime wedge around the outer rim of each margarita glass or rocks glass. Dip and twist the rim in the Tajín to coat evenly. Tap gently to remove excess.

Make the Blended Version

  1. Blend the mango base. Add mango chunks, tequila, lime juice, triple sec, and agave to a blender. Blend on high for 20-30 seconds until completely smooth.
  2. Add ice and blend again. Add ice and blend until thick and slushy, about 30 seconds. If using frozen mango, you may need less ice—start with 2 cups and add more if needed.
  3. Taste and adjust. Mango sweetness varies widely. Add more agave if too tart, more lime if too sweet. Blend briefly to incorporate.

Make the On-the-Rocks Version

  1. Blend mango with liquids. Blend mango, tequila, lime juice, triple sec, and agave until completely smooth. Do not add ice to the blender.
  2. Strain if desired. For a silky texture, strain the mixture through a fine-mesh strainer to remove any fibrous bits.
  3. Serve over ice. Fill prepared glasses with ice cubes and pour the mango margarita over.

Serve

  1. Pour and garnish. Pour margarita into prepared glasses. Garnish with a mango slice and lime wheel. For extra flair, sprinkle a pinch of Tajín directly on top of the drink.

Helpful Tips and Substitutions

Best mangos for margaritas: Ataulfo (honey/champagne) mangos are the sweetest and smoothest. Tommy Atkins (the common red-green variety) work but may need more sweetener and straining due to fibrous texture.

Mango puree shortcut: Use 1 cup of store-bought mango puree or nectar (like Goya brand) instead of fresh mango. Reduce agave to 1 tablespoon since purees are often sweetened.

No Tajín: Mix 2 tablespoons kosher salt with 1 teaspoon chili powder and 1/2 teaspoon lime zest for a homemade substitute.

Chamoy drizzle: For an extra layer of Mexican candy flavor, drizzle chamoy sauce inside the glass before pouring the margarita, or on top of the finished drink.

Spicier version: Add 2-3 slices of fresh jalapeño to the blender, or use Tajín Habanero instead of Clásico for the rim.

Reposado tequila: The oak aging in reposado adds vanilla notes that pair beautifully with mango. It’s a worthwhile upgrade if you have it.

Serving Ideas

Serve in clear glasses to show off the bright orange color against the red Tajín rim.

For a party, set up a DIY garnish station with mango slices, lime wheels, Tajín, and chamoy so guests can customize their drinks.

Pair with ceviche, fish tacos, coconut shrimp, or anything with tropical or citrus flavors.

Make a non-alcoholic version by replacing tequila and triple sec with 1 cup mango nectar and 1/4 cup orange juice. Adjust lime and sweetener to taste.

Make-Ahead and Storage

Mango puree base: Blend mango with lime juice and agave (no alcohol or ice). Refrigerate for up to 24 hours or freeze for up to 3 months. Add tequila, triple sec, and ice when ready to serve.

Full pitcher (non-blended): Blend mango with all liquid ingredients, strain, and refrigerate for up to 8 hours. Stir well and serve over ice.

Pre-rimmed glasses: Rim glasses with Tajín up to 2 hours ahead. Store upright at room temperature.

Frozen cubes: Freeze leftover mango margarita base in ice cube trays. Use instead of regular ice in your next batch for extra mango flavor without dilution.

Already blended: Serve immediately. Frozen drinks separate and become watery within 20-30 minutes.

A Perfect Match

Mango and lime are a classic combination, but the Tajín rim is what makes this margarita special—that hit of chili, salt, and citrus with every sip ties everything together.

It’s the same flavor profile as mango with chili powder sold by street vendors in Mexico, just in cocktail form.

If you’ve never tried Tajín on fruit or in drinks, this recipe is a great introduction to why it’s become so popular.

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