Spicy Mango Lemon Margarita
A frozen margarita that blends sweet mango, spicy jalapeño, and bright lemon with tequila blanco, finished with a zesty Tajín-seasoned rim for a balanced heat and citrus kick.
A frozen margarita that blends sweet mango, spicy jalapeño, and bright lemon with tequila blanco, finished with a zesty Tajín-seasoned rim for a balanced heat and citrus kick.
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Prepare the glass rims. On a small plate, combine the Tajín seasoning and lemon zest. On another small plate, pour a small amount of agave nectar.
Dip the rim of each glass first into the agave nectar, then into the Tajín and zest mixture to coat. Set aside.
In a blender, combine the frozen mango chunks, several slices of jalapeño, fresh lemon juice, tequila, orange liqueur, and agave nectar.
Blend on high until the mixture is smooth and thick.
Pour the frozen margarita into the prepared glasses.
Garnish with additional jalapeño slices and a Tajín-dipped lemon wheel.
Serve fresh immediately. Pre-blend mango base up to 3 days ahead; reblend before serving.
blender · margarita glass or rocks glass
No—you need a blender to achieve the proper frozen texture. Pre-blend the mango, tequila, orange liqueur, jalapeño, lemon juice, and agave, then serve over ice if a blender is unavailable.
The heat level depends on jalapeño size and seed removal. Remove seeds for mild heat; keep them for medium spice. One jalapeño per 3 cups mango typically delivers moderate kick without overpowering.
Yes—combine the Tajín seasoning and lemon zest with agave nectar in a small bowl up to 24 hours ahead. Store covered at room temperature.
Mix equal parts chili powder, cumin, and lime zest as a substitute. The depth won't be identical, but it provides similar spice and savory balance.
Blend and freeze the mango-tequila mixture in an airtight container up to 3 days ahead. Reblend with orange liqueur and agave before serving.
