A great mango margarita is thick, fruity and balanced by lime, not cloying. A mango purée syrup gives you the body for both a shaken margarita on the rocks and a frozen one, with no peeling, blending or fruit prep.
Shaken Mango Margarita (1 drink)
- 2 oz blanco tequila
- 1 oz Purée & Dreams Mango Infused Syrup
- 0.75 oz fresh lime juice
Shake with ice, strain over fresh ice in a chili-lime or salt-rimmed rocks glass, garnish with a lime wheel.
Frozen Mango Margarita (1 drink)
- 2 oz blanco tequila
- 1.5 oz mango syrup
- 1 oz fresh lime juice
- 1 cup ice
Blend until smooth, pour into a chilled glass, garnish with a lime wheel. Adjust the ice to taste.
Variations
- Spicy Mango Margarita: muddle 2 slices of jalapeño in the shaker before adding ice.
- Smoky Mango Margarita: replace half the tequila with mezcal.
- Mango Paloma: build 2 oz tequila, 1 oz mango syrup and 0.5 oz lime, top with grapefruit soda.
- Zero-proof: 1 oz mango syrup + 0.75 oz lime + 4 oz soda water over ice.
Batching for a bar or event (makes 20 shaken margaritas)
40 oz blanco tequila + 20 oz mango syrup + 15 oz fresh lime juice. Keep chilled and shake about 3.75 oz per drink with ice. One pouch covers about 20 drinks at 1 oz each.
Why use a purée syrup?
Fresh mango varies by season and ripeness, and canned pulp is inconsistent. A purée syrup gives you the same flavor and body in every glass.
Shop Mango Infused Syrup · Also try Classic Tommy’s Margarita.