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Mango and jalapeño frozen margarita recipe

Mango and jalapeño frozen margarita recipe

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This Mexican-inspired cocktail has a fruity twist with juicy frozen mango. Ideal for a hot summer's day, fill up a jug and garnish with jalapeños for a little spice. See method

  • Serves 6 (makes 1.2ltr)
  • 15 mins
  • 193 calories / serving
  • Vegan


  • 1 tsp sea salt flakes
  • 3 tbsp caster sugar
  • 8 limes, 6 juiced (you need about 100ml juice), 1 sliced into rounds and the pared peel from 1, to garnish
  • 150ml tequila
  • 100ml triple sec
  • 12 slices green jalapeños, drained, plus 3 tbsp liquid from the jar
  • 800g frozen mango chunks
  • 250g crushed ice
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    1g 1%
  • Saturates

    0g 1%
  • Sugars

    24g 27%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 24.5g Protein 1g Fibre 1.6g


  1. Dip the rims of 6 cocktail glasses in a little water, then into the salt flakes.
  2. Stir the sugar into 2 tbsp boiling water and the lime juice to dissolve. Add to a blender with the tequila, triple sec, the jalapeño jar juice, frozen mango and ice (you may need to work in two batches). Whizz until slushy.
  3. Pour the Frozen Margarita into the glasses. Thread jalapeños and pared lime peel onto cocktail sticks to garnish, along with lime slices.

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