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Hot weather just calls for margaritas! We’re kicking things off with these refreshing mango margaritas to serve alongside our lobster tacos for our Cinco de Mayo fiesta!!

Fresh mango juice mixed with lime juice, tequila, triple sec, agave syrup rimmed with a sweet, zesty and spicy salt for our take on a freshly made margarita.

This freshly-squeezed hand shaken cocktail is sure to be a summertime smash. Adding a touch of sweetness from mangos to a classic lime margarita and pairing it with a zesty and spicy salt to counter the bitterness of lime and punch of tequila for a refreshing blend of sweet and sour and keeping you nice and cool in hot weather.

A fresh batch of margaritas made with real limes, tacos, hot weather, outside sitting on a patio with friends and family is probably at the top of our list of an ideal summer day while listening to some tunes. Sounds like heaven to us. Probably something will be itching to do once this quarantine is over. Who else is thinking of doing the same?

For the best tasting and freshest margs use extra ripe mangos! This will ensure your not adding bitter underripe fruit to your margs otherwise you’ll have to punch up the sweetness to compensate for the bitterness. Buy the mangos in advance and ripen them ahead of time. The mangos should be slightly soft when pressing down and a beautiful orange colour when cutting into. Hard and yellow coloured mangos are tougher to the touch and cut which will result in a less sweet and more bitter taste. Alternatively you can use frozen mangos for the recipe as well.

For the remaining ingredients we recommend going with a Reposado tequila which has been aged a bit longer than a blanco adding more mellow flavour profiles while still being affordable compared to Anejo. Our favourites are Casamigos and Teramana. Adding triple sec adds a touch of citrus to the mix from its orange flavoured liquor and the agave nectar which is commonly sold in most grocery stores is a natural sweetener made from of course agave which is also used to make tequila.

This recipe provides directions for both single serve and pitcher options. If making a pitcher be sure to combine without ice, stirring frequently to keep the ingredients blended together and minimize separation. Give the pitcher a generous stir before pouring out into cups over ice. Keep refrigerated for best tasting.

Be sure to tag us @thecommunalfeast and #thecommunalfeast we would love to hear from you!

mango margarita

Freshly blended mangos and juiced lime shaken with tequila and triple sec for the perfect drink to celebrate Cinco de Mayo or serve alongside tacos!
Prep Time10 minutes
Total Time10 minutes
Course: Drinks
Servings: 1
Author: the communal feast


  • 1 large ripe mango peeled seed removed and cubed
  • 1/2 cup of lime juice
  • 0.5 ounce agave nectar
  • 1.5 ounce reposado tequila
  • 0.5 ounce triple sec
  • ice cubes
  • For the rim
  • 2 TBS granulated sugar
  • zest from 1 lime
  • 1 TBS chili powder or tajin
  • 1 tsp salt


  • To make the mango juice: in a blender combine cubed mango with 1-2 ounces of lime juice. Blend until smooth, The lime juice should help break down the mango into a fine liquid without chunks.
  • For the rim: combine all the ingredients; sugar, lime zest, salt, and chili powder on a shallow plate.
  • To assemble the cocktail: in a shaker glass combine 2 ounces of mango juice with 1 ounce lime juice, tequila, triple sec, and agave. Add ice and shake for 20 seconds until chilled. Pour in a separate glass over new ice and garnish with lime wheel, zest, or mango slices.
  • Pitcher
    1 cup mango juice
    1/2 cup lime juice
    7.5 ounces tequila
    3.5 ounces triple sec
    2.5 ounces agave


To make the dehydrated lime wheels, preheat the oven to 200 degrees F. Line a baking sheet with parchment paper and place lime wheels in a single layer on the tray. Bake in the oven for 1 hour. Store in an airtight container refrigerated for up to 2 weeks.

mango margarita


May 5, 2020


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