Frozen Mango Margarita

How to Make Frozen Mango Margarita

1. 1

   Step 1: Prep and rim glasses

   Rub a lime wedge around the rim of four short cocktail glasses, then dip each rim into a shallow plate of coarse salt to coat. Set the glasses aside and keep them chilled if possible while you make the margarita.

   For this step

   • 2 tbspCoarse salt (for rimming)
   • 4 wedgeLime wedges (for rimming and garnish)
   
2. 2

   Step 2: Combine frozen mango and liquids

   In a large heavy-duty freezer bag (double-bag for extra security) or a roomy cocktail shaker, add the frozen mango chunks, tequila, triple sec, fresh lime juice, and agave syrup. Seal the bag, press out excess air, and let it sit 30–60 seconds so the mango softens slightly; then knead and massage the bag to break up the bigger pieces into a coarse puree.

   For this step

   • 3 cupsFrozen mango chunks
   • 1 cupBlanco tequila
   • 1/2 cupTriple sec (or Cointreau)
   • 1/2 cupFresh lime juice
   • 1/4 cupAgave syrup (or simple syrup)
   
3. 3

   Step 3: Add ice and create the slushy (blender-free hack)

   Add the ice to the sealed bag (or add ice to the shaker), seal tightly, and shake vigorously for 60–90 seconds — or until the mixture reaches a smooth, scoopable slushy consistency. If using a bag, you can also pound or roll it over a folded towel with a rolling pin to accelerate crushing; if using a shaker, use firm, fast shakes and check texture frequently.

   For this step

   • 2 cupsIce (cubed or crushed)
   
4. 4

   Step 4: Serve and garnish

   Carefully open the bag or shaker and spoon the slushy margarita into the prepared rimmed glasses. Garnish each with a lime wedge and, if you like, a small mango chunk; serve immediately while icy and frosty.
   

1. Rub a lime wedge around the rim of four short cocktail glasses, then dip each rim into a shallow plate of coarse salt to coat. Set the glasses aside and keep them chilled if possible while you make the margarita.
2. In a large heavy-duty freezer bag (double-bag for extra security) or a roomy cocktail shaker, add the frozen mango chunks, tequila, triple sec, fresh lime juice, and agave syrup. Seal the bag, press out excess air, and let it sit 30–60 seconds so the mango softens slightly; then knead and massage the bag to break up the bigger pieces into a coarse puree.
3. Add the ice to the sealed bag (or add ice to the shaker), seal tightly, and shake vigorously for 60–90 seconds — or until the mixture reaches a smooth, scoopable slushy consistency. If using a bag, you can also pound or roll it over a folded towel with a rolling pin to accelerate crushing; if using a shaker, use firm, fast shakes and check texture frequently.
4. Carefully open the bag or shaker and spoon the slushy margarita into the prepared rimmed glasses. Garnish each with a lime wedge and, if you like, a small mango chunk; serve immediately while icy and frosty.