You guys have probably noticed by this point, but I luurrrrve margaritas. Frozen, on the rocks, swirled, no matter what size and shape, I’m down. Except for ones that are made with GROSS, fake sour mix that you can buy for 5 bucks (or less?) on the bottom shelf at grocery stores. You know what I’m talking about. So we’re branching out the Real FOOD with Dana here and making Real COCKTAILS. Capisce? No artificial ingredients allowed. Sorry, sour mix – you can’t sit with us.
Like my Secret Recipe Guacamole, this recipe is one I’ve made about a hundred times with my best friend Daniela, but we never took the time to write it down. Maybe because we were to busy consuming these freaking DELICIOUS margaritas and our brains went a little fuzzy? Or maybe because we never really measured, and just kind of poured in the different juices until it tasted good. Maybe on a particularly rough day we added a little extra tequila. But just a little. I’ve found the older I get, the lower my tolerance goes, and the million times worse my hangovers get. The struggle is so real, you guys. Long gone are the days of college and summers when I could easily go out 3-4 times a week and be totally fine and functional by early the next morning. But hey, I still like to enjoy my margaritas and other fun drinks for happy hour and other special occasions…like any old Thursday? lol.
But the REAL reason I’m sharing these this week is because it’s Cinco De Mayo! Also known as the day when everyone and their mom remembers how delicious margaritas are, and feels strongly compelled to drink some. Hey, I’m not complaining. I don’t need the excuse of a holiday to indulge in some amazing margaritas, but if that makes more people want to enjoy them with me, that’s totally fine by this gal.
So what’s on special today? Well, you know I’ve been obsessed with these champagne mangoes that whole foods has been stocking on SALE for about a month, so I’m all about mango things lately. And I’ve really been into spicy and smoky drinks lately, much more than sugary ones. Daniela (you know, my genius of a friend who helps me make these recipes / OG drinks master) haaates my current spicy addiction, haha. So we have a non-spicy AND a spicy version for you today!
Be warned: the longer you leave those jalapenos in, the spicier your drink will get! And please, for the love of god (and your stomach), do not eat the seeds. Unless you want to burn your tastebuds off. Also, feel free to tweak the amounts of lime and mango juice here! Like it more sour? Add a tad more lime. Also, totally worth it to buy 100% pure lime juice than squeezing all your own limes. Laziness for the win. Feeling fruity, or need more sweetness? Add a little bit more mango! Or, you know, add a little more tequila in there. I won’t judge.
This recipe makes one margarita, so double (or triple, or quadruple) it depending on how many people you’re serving. Cheers!
- 1.5 oz tequila
- .5 oz triple sec
- 1 oz pure lime juice (about 2 Tbsp, or about 1 whole lime)
- 1.5 oz pure mango juice
- Coarse sea salt, for the rims
- A handful or two of ice
- Lime wedges, for garnish
- Fresh chopped mango, for garnish
- Combine the tequila, triple sec, lime juice, and mango juice in a cocktail shaker with ice, and shake it up!
- Slice one of the lime wedges that you’ll use for garnish down the middle, width-wise, and use it to wet the rim of the glass. Salt the rim of the glass.
- Fill your glass with ice and pour in your delicious margarita. Garnish with a lime wedge, some mango chunks, and some jalapeno slices if you’re feeling spicy today!
- Drink up!
Do you guys like margaritas? What’s your favorite kind? Let me know in the comments!
Looking for more Cinco de Mayo recipes? Try these out!
Spicy Mango Guacamole
Secret Recipe Guacamole (Avocado Crack Sauce)
Tostones (Fried Green Plantains)
Sweet Fried Plantains with Sea Salt & Cinnamon
PIN THIS FOR CINCO DE MAYO!
Wow these sound amazing! Thanks for sharing.
Thanks Lucy, of course! 🙂