Name: Frozen mango margarita
Prep time: 5 min
Total time: 5 min
Yield: Serves 1
Ingredients: 160ml jalapeño infused tequila (see below), or regular tequila and a pinch of chilli powder; 150g frozen mango chunks; 50ml fresh orange juice; 30ml orange liqueur (Grand Marnier, Cointreau or triple sec); Juice 1 lime, plus a little extra to coat; Handful crushed ice; Fresh jalapeño, thinly sliced, to serve (optional); 350ml good quality tequila; 1 fresh jalapeño chilli, sliced; 1 wide strip lime zest; 1 tsp chilli powder (we used smoked); 1 tsp fine sea salt; Blender or food processor; Cocktail glasses, margarita glasses or old fashioned/short tumblers; Muslin cloth set over a fine mesh sieve (if making the infused tequila)

Frozen mango margarita

This easy frozen mango margarita is sweet, tangy and so refreshing. Whizz it up in the blender in minutes for the perfect summer party drink. Star ingredient: Using frozen mango chunks, rather than juice or purée, adds fresh fruity flavour and delivers a thick, luscious texture when blended. Win-win! You can freeze your own mango, if you like (see our guide to preparing ripe mangoes), but store-bought works fine. Spice it up: We’ve added a chilli kick with homemade jalapeno-infused tequila, which you can make in advance. Short on time? We’ve got a hack for that: use ordinary tequila with a dash of chilli powder. We recommend garnishing the frozen mango margaritas with freshly sliced jalapeños for a final flourish of heat, which contrasts with the icy drink. Not a spice lover? Just leave these elements out. Don’t skip the salted rim: This extra step adds contrast to the fruity-tangy drink and takes it to the next level. It looks the part and is an easy way to impress guests, too. Simply run a lime wedge around the rim of your glass, then upend the glass into a plate sprinkled with 1 tsp fine sea salt. Again, you can add a touch of heat by mixing the salt with 1 tsp chilli powder. Learn how to mix a classic margarita or try another favourite Mexican cocktail, the paloma, made with grapefruit and tequila.

Serves1

Hands-on5 min

DifficultyEasy

Method

Start by infusing the tequila, if you’re making it. Put the cut chilli in a clean 500ml capacity jar. Add the sliced jalapeño, put the lid on and set aside at room temperature to infuse for at least 12 hours or up to 1 week depending on how spicy you like it. Pour the infused tequila through a muslin lined sieve set over a clean jug. Discard the chilli and zest.

To make the margarita, put all the drink ingredients (except the fresh jalapeño) in a blender and whizz to a smooth slushy consistency.

To serve, coat the rim of a glass with a little lime juice (put the glass in the freezer for 30 minutes beforehand if you like it extra chilled). Stir together the chilli powder and salt on a flat plate. Dip the moistened rim of the glass into the salt mix and tap to remove any excess.

Scoop the mango margarita mix into the prepared glass and serve topped with jalapeño slices, if you like.

Per serving (Serves 1)

Calories

259kcals

Fat

0.2g (0.1g saturated)

Protein

0.6g

Carbohydrates

12.8g (12.8g sugars)

Fibre

1.5g

Quick wins, tips & make ahead

Next time: Infusing the tequila is an optional step but it’s an easy way to add a fiery twist to your cocktails. For a smoky edge, try infusing with a chipotle (smoke dried jalapeño), or if spicy heat isn’t your thing, fruit like pineapple or grapefruit, or aromatic spices like cinnamon or vanilla also work a treat.