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Frozen Mango Jalapeño Margaritas

By: Professor Mint 

April 18, 2024

When it comes to refreshing cocktails with a kick, very few drinks can rival the irresistible combination of mango and jalapeño in a margarita. With its tantalizing blend of bold, sweet, tropical flavors and sassy attitude, the Mango Jalapeño Margarita is a crowd-pleaser that's perfect for adding a tropical twist to any taco tuesday, brunch, or sunday funday shenanigans. 

 

Usually, I prefer sweeter cocktails, or just a whiskey coke, but every so often my spicy side comes out in full force, and I want something a bit different. When I do, I usually go for a spicy frozen margarita.  Why? Because Florida is hot, I can use whatever fruit I have chilling in my freezer for smoothies, and it's refreshing.  Plus, it’s my favorite drink to garnish with my home grown shredded toasted coconut.

 

Anyway, here’s how I whip up my favorite sweet and spicy Mango Jalapeño Margarita,  a drink that's as fierce and fabulous as I am. 

Ingredients:

Makes:

3 Drinks

Margarita Ingredients:

 

4 cups of frozen mango chunks (or any other fruit you like.  My other faves are strawberry, guava, passionfruit, and dragonfruit.)

1-2 jalapeños (depends on its size and your heat preference)

4 oz fresh squeezed lime juice

8 oz of silver tequila (more or less depending on your tolerance)

4 oz triple sec

3-4 tbsp of agave syrup (sweeten to taste)

 

For Garnish (optional):

 

Lime slices/wedges

Jalapeño  slices

Tajin

Sugar or salt

Honey

Shredded Toasted coconut

Instructions:

 

  1. Cut 3 slices from your jalapeño, and set aside for garnish, optional. Then split the jalapeño in half and add to your blender. 
     
  2. Add your frozen mango, lime juice, tequila, triple sec, and agave, and blend until smooth.  If the consistency is too thick for you, feel free to thin it out with some mango juice, water, or even more alcohol. Set aside, and prep your glasses.
     
  3. To make my specific garnishes, rim half of your glass with a lime wedge, then roll that half in a sugar tajin mixture (or you can use salt, I prefer sugar).  Then rim the other half of the glass with honey, and roll that side in toasted coconut. 
     
  4. Cut a slit in your lime and jalapeño slices so you can place them on the rim of your glass. Press each side of your lime slices into the tajin mixture, and place both the jalapeño and lime slices on the rim of your glass.  

      Enjoy!

**Tip:  For a non-alcoholic treat sub your tequila for mango nectar, and your triple sec with sour mix.  You may not need the agave anymore depending on how sweet your juice and frozen mango pieces are, just taste it as you go and adjust as needed.

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