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Mango Margarita Cocktail

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I’m giving all mothers and myself time off from cooking to enjoy a Mango Margarita Cocktail.

Most moms would love nothing else but some serenity, and quiet time to themselves, on Mother’s Day or any day for that matter. Now is your chance to pamper Mom and make her feel special.

Mangoes are at their ripest and most beautiful this month of May. I’ve been mixing Margaritas for a long time, even when we still lived in the Philippines. This favorite cocktail,  made from scratch easily, is great to pair with  the multi-layered flavors of Filipino food all year-round. The Asian markets and large supermarkets in my neighborhood are abundant with huge mangoes of different varieties. I used sweet Ataulfo mangoes for this drink. The ataulfo resembles the Philippine carabao mango in texture and flavor. This is the less fibrous variety which I enjoy in its simplicity. Whip it up in this chilled cocktail drink and it’s sheer heaven.

As soon as my tongue touches the salted rim of the glass, and I sip the thick, lime-flavored, sultry mango concoction, I close the kitchen, and dive deep into a book, a Netflix series, or just revel in the wondrous moments of the day. We’re not yet out of the woods, but these times are much better than the unimagined fears last year at the height of  the pandemic lockdowns. We’ve all been vaccinated in our family, we shall continue to wear masks, and avoid big crowds. If you’re getting together with family and friends for Mother’s Day, be cautious and do it gradually. And don’t forget this Mango Margarita Cocktail is just what Mom needs right now.

Mango Margarita Cocktail

This Mango Margarita Cocktail is a variation of the basic Margarita, one of the favorite beverages of all time. It's also easy to make from scratch. I added mango puree, made from fresh Ataulfo mangoes. This mango variety is similar to the Philippine carabao mangoes, which are sweeter and less fibrous. Serve this drink straight up, on the rocks or frozen. Shake this well, and long enough in the cocktail shaker for best results. It refreshes on a warm day, or on chilly days, it warms you up. This Asian in America blog post by Elizabeth Ann Quirino was inspired by Downshiftology.com. Serves 4
Prep Time15 mins
Total Time15 mins
Course: Beverages
Cuisine: American
Keyword: Mango Margarita Cocktail
Servings: 4 people
Calories: 226kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • Blender or food processor, to puree mangoes
  • Cocktail Shaker
  • Margarita cocktail glasses - 4

Ingredients

  • 2 whole fresh limes, sliced in wedges, to moisten glass rim, and for garnish
  • 1 to 2 Tablespoons fine grain sea salt, or margarita salt for glass rims
  • 2 whole large fresh ripe mangoes, peeled, sliced, pureed, pit discarded
  • 1 cup ice cubes
  • ½ cup fresh orange juice
  • ¼ cup fresh lime juice
  • 1 cup tequila
  • 4 oz. triple sec
  • cup orange liqueur Contreau

Instructions

To prepare the margarita glasses:

  • Rub the rim of the glasses with the 1 or 2 wedges of lime.
    Place the salt on a medium-sized plate.
    Turn the Margarita glasses upside down on the salt on the plate. Let the moistened rim touch the salt. Swirl the glass around so the salt sticks.
    Once the salt sticks to the rims, remove the glass and set aside. On warm days, I chill the glasses till ready to use.

To prepare the cocktail drink:

  • In a blender or food processor, puree the sliced mango fruit for 1 to 2 minutes, till you have a thick juice.
    Fill a cocktail shaker with ice cubes, and pour the mango puree, orange juice, lime juice, tequila, triple sec, and orange liquer.
    Shake well and long enough so all ingredients are blended well, aerated and diluted.
    Pour into the prepared Margarita glasses. Garnish the edge of the rim with a wedge of lime.
    Serve straight up, on the rocks or even frozen.

Copyright Notice:

  • Notes on Nutrition: The nutrition information provided  in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
    Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog,  my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

Nutrition

Serving: 1g | Calories: 226kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 10mg | Sugar: 9g | Calcium: 2mg | Iron: 1mg

Notes on Nutrition: The nutrition information provided  in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog,  my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

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