Blend up a frozen mango margarita with bold mango sweetness, fresh lime and smooth tequila — finished with a punchy Maldon Chilli Sea Salt rim. This easy blender margarita pours ice‑cold with a perfectly slushy texture, balancing sweet, tart and gently spicy notes in every sip. Ideal for summer parties, BBQs or whenever you need a sunshine‑bright cocktail in minutes.
How to Make a Frozen Mango Margarita with Chilli Salt Rim
Step 1 – Blend the Margarita
- Add tequila, triple sec, lime zest and juice, frozen mango, agave (if using) and ice to a blender.
- Blend on high until smooth and slushy, 20–40 seconds.
- Taste; adjust sweetness or lime to preference.
- Texture cue: thick but pourable, like a soft‑serve slush.
Step 2 – Prepare the Chilli Salt Rim
- Run a lime wedge around the rim of a chilled margarita glass or coupe.
- Tip Maldon Chilli Sea Salt onto a small plate, then dip and roll the rim to coat evenly. Shake off any excess.
Step 3 – Pour & Garnish
- Pour the blended margarita into the rimmed glass.
- Garnish with a lime wedge or slice and serve immediately.
Tips & FAQs
Tips
- Use frozen mango for body and chill; if using fresh mango, add more ice and a few frozen mango cubes.
- A pinch of salt inside the blend can lift flavour, but the Maldon Chilli Sea Salt rim adds the perfect finishing contrast.
- For a thicker slush, add extra frozen mango or ice; for a looser pour, add a splash of cold water.
- Blanco tequila highlights bright fruit; reposado adds vanilla‑oak depth.
FAQs:
- Can I make a mango margarita without triple sec?
- Yes. Replace with 15–25ml agave syrup and a splash of water (or orange juice) to balance.
- What’s the best tequila for a frozen margarita?
- A good 100% agave blanco showcases mango and lime; reposado works if you prefer a rounder, mellow finish.
- How do I make it spicy?
- Keep the Maldon Chilli Sea Salt rim and optionally blend in 1–2 thin jalapeño slices or a pinch of chilli flakes.
- Can I batch this for a party?
- Multiply ingredients, blend in batches, and keep a jug in the freezer for 10–15 minutes to hold the slushy texture. Rim glasses to order.
- How do I fix a too‑sweet or too‑tart margarita?
- Add lime juice for sweetness balance, or a touch of agave for tartness. A small pinch of Maldon Sea Salt enhances balance.
Serving Suggestions
- Serve as a welcome drink with salty snacks (salted almonds, tortilla chips with pico de gallo).
- Add tropical twists: passion fruit pulp, pineapple or a dash of coconut water.
- Create a frozen mango‑chilli “float”: small scoop of mango sorbet on top, dust with Maldon Chilli Sea Salt.
Storage & Reheating
- Best enjoyed immediately.
- For make‑ahead, blend the base without ice and freeze in ice‑cube trays; blend cubes with fresh ice just before serving.
- If the drink separates, pulse the blender a few seconds to re‑slush.
