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two frozen mango margaritas with jalapeno and lime and a chili salt rim

Mango Jalapeño Margaritas

A truly refreshesing frozen mango margarita with an added kick of jalapeño spice! As a bonus, this frozen cocktail only needs a blender and can be whipped up in 15 minutes or less.
4.75 from 4 votes
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Course: Drinks
Cuisine: Mexican
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 cocktails


  • 3 ½-4 cups fresh mango diced, about 2 small mangos
  • 2 tablespoon jalapeño diced, use less for a more mild cocktail or add more to garnish cocktails
  • ¼ cup lime juice more limes for topping cocktail
  • 3 cups ice
  • ⅓-1/2 cup sugar or simple syrup
  • 6-8 ounces tequila


  • 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
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!