First, dice up the mango and jalapeños. At the same time, juice the limes.
Next, add the diced mango, diced jalapeño, lime juice, ice, sugar, and tequila to a blender. Blend until thick and smooth.
Serve and garnish with additional lime wedges, jalapeño slices, or a chili salt rim. Enjoy!
- To make a chili salt rim you need 2 lime wedges, salt (about ¼ cup, I used ground Himalayan sea salt but a coarser salt like this gourmet cocktail salt would work even better, and Chili powder (about ¼ tsp). Mix the chili powder and salt together and place it on a plate. Then, take the lime wedge and rub it along the rim of your glass. Once it is coated, place it onto the plate with the salt and chili powder and rub around until enough sticks to the glass.
- Separation will occur if margaritas are stored in the fridge.
- Margaritas are best made right before serving.
Serving: 1cocktail | Calories: 296kcal | Carbohydrates: 40g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 12mg | Potassium: 280mg | Fiber: 3g | Sugar: 37g | Vitamin A: 1651IU | Vitamin C: 66mg | Calcium: 24mg | Iron: 1mg