Frozen Mango Margarita Recipe

When I moved to San Antonio Texas for a quick stint 5 years ago, I was lucky to experience some of their culinary delights. A few that stand out to me: amazing BBQ is plentiful, their fast-casual queso is better than most cities best, and nothing beats sipping La Gloria’s Manognada on the Pearl’s patio during an al fresco dinner. In fact, it is included in my 3 Day San Antonio itinerary post, because it’s a can’t miss on a first-time visit.

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What’s the Difference Between a Margarita and a Mangonada?

When I moved back to Chicago I was determined to recreate my version of La Gloria’s mangonada. What I’ve come up with is pretty much a frozen mango margarita, but the inspiration is La Gloria all the way. I had never heard of a mangonada until I was in my mid-thirties and moved to Texas, but I’m so glad I finally did because they are so good. This begs the question, what is a mangonada, and is it just a fancy name for a mango margarita? No. No, it is not.

If you are reading this post then you are probably familiar with margarita, but let’s just start with the basics. A basic margarita is tequila, orange liqueur, and lime. A margarita can be on the rocks (which is by far my usual preference) or frozen (which is blended). Ultimately, there are countless customizations one can make ranging from the type of tequila (I prefer Blanco if mixing with fruit), classic or with fruit, rimmed or no rim.

A mangonada, I’ve come to learn, is made of mango, chamoy sauce, chili powder, and lime. The version at La Gloria’s is spiked, so tequila is included, and it would not be complete without the tamarind straw. Chamoy was another thing I hadn’t learned about until my time in San Antonio. Chamoy is a Mexican condiment made of fruit and chilies and the flavor is somehow the perfect balance of sweet and spicy at the same time.

So fast forward to me back in my Chicago kitchen and I decided to take the inspiration of Chamoy and get the sweetness from simple syrup and the spice from the Tajín. What I came up with is a delicious frozen mango margarita recipe.

Enjoy!

Recommended Tools to Make this Recipe

• Blender | You can’t really get around making a frozen drink without a blender. I’ve had this one for years, and it works great for frozen drinks, homemade milk, and sauces. I’ve thought about upgrading to a Vitamix for a while, but just can’t justify it while this one is still going strong. And SUCH a better price.
• Glass Bottle | You will have about 4oz of simple syrup so you are going to want to store what you don’t use in the fridge. I only had a mason jar when I made this recipe, but the flip top is much more my vibe.

Frozen Mango Margarita Recipe

Servings: 1

Ingredients

• 1/2 cup water
• 1/4 cup sugar
• 3 oz Blanco tequila (I like Casamigos)
• 1 oz Cointreau
• 5 oz frozen mango
• 1/2 oz fresh-squeezed lime juice
• Ice
• Tajín

Directions

1. Place water and sugar in a saucepan over high heat and bring to a boil
2. Turn off the heat and let simple syrup cool to room temperature and thicken for about 25 minutes
3. Add tequila, Cointreau, mango, lime juice, 1 oz simple syrup and 2 oz ice to the blender
4. Blend on high for 90 seconds or until completely blended (I use the frozen drink setting on the Ninja)
5. Swipe lime wedge around the edge of the glass, dip the glass in Tajín to rim
6. Garnish with a wedge of lime

Tips:

• Skip the first 2 ingredients and steps if you don’t need to make simple syrup
• I haven’t tried it yet, but I expect the strawberry simple syrup from the Strawberry Vodka Gimlet recipe would be a great substitution
• If you use simple syrup often, feel free to double the measurements to make a larger batch
• Pour the remaining simple syrup into a glass container and store it in the fridge for up to a month
• If wanting to make more than one, follow the below pitcher measurements and instructions

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Optional: Frozen Mango Margarita Pitcher Recipe

Servings: 6

Ingredients

• 1 cups water
• 1/2 cup sugar
• 2 1/2 cups Blanco tequila (I like Casamigos)
• 3/4 cups Cointreau
• 3 3/4 cups (about 2 lbs) frozen mango
• 3 oz fresh-squeezed lime juice
• Ice
• Tajín

Directions

1. Place water and sugar in a saucepan over high heat and bring to a boil
2. Turn off the heat and let simple syrup cool to room temperature and thicken for about 25 minutes
3. Add tequila, Cointreau, mango, lime juice, 6 oz simple syrup, and 1 1/2 cups ice to the blender
4. Blend on high for 90 seconds or until completely blended (I use the frozen drink setting on the Ninja)
5. Swipe lime wedge around the edge of the glasses, dip the glasses in Tajín to rim
6. Garnish with a wedge of lime

More cocktails to try:

Brandy Old Fashioned Sweet

Strawberry Mint Champagne Cocktail

Apple Cider Martini

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