What’s popular on Cinco de Mayo? Mexican food and margaritas! This frozen mango margarita with chamoy is for the big kid in all of us. I grew up with weekend swap meets and fresh fruit in a cup with lots of chile and lime. Add ice, tequila and some sweetness! You have a blended frozen Mexican antojito perfect for celebrating Cinco de Mayo.
Can’t find Chamoy?
Chamoy is a cross between a salsa, sauce and hot sauce. Although most times it’s not spicy, it does add a sweet and salty element. Homemade chamoy for your mango margarita is easy to prepare.
Mango and Chamoy Make a Perfect Pair!
A mangonada refers to a mango cup, popsicle (paleta), beverage, slushy or cocktail that is typically fresh mango combined with chamoy.
For this recipe I used the larger mango variety available at the market. My opinion is that the smaller yellow variety, popular in Mexico, is more flavorful and has less fibers.
Leave the tequila out?
This mix makes a refreshing treat as a snack or a dessert. Of course it makes a great mango margarita too!
Mango Margarita with Chamoy Mangonada Margarita
- 4 cups ice
- 3 cups fresh mango smaller yellow mango variety is sweeter
- 8 oz silver tequila
- 4 oz orange liqueur
- 3 oz agave nectar simple syrup
- 2 oz fresh lime juice
- Chamoy salsa
- Tajin chile limon to taste
- Add all ingredients to the blender, minus chamoy and tajin, Blend on high until smooth. Dip rim of glasses with chamoy, then dip rim into chile limon powder(tajin). Pour in a little chamoy to the bottom of glasses and swirl around to coat inside of glasses. Divide margarita into 4 margarita glasses. Garnish with fresh mango slice.