Mango Margarita mango-margarita

It looks like the monsoon season is early this year. La Niña, they say. So, before the time of the mango ends, I want to enjoy them to the hilt in as many ways as I can. Philippine mangoes (or Manila mangoes, as they are known abroad) are incomparable, after all. Or so I’ve been told.

The classic margarita gets a facelift in this cocktail drink with the addition of very ripe and very sweet mangoes. Think of it as Mexico-meets-Southeast Asia in the best possible way.

Recipe: Mango Margarita


  • 3 oz. of tequila
  • 1 and 1/2 oz. of Triple Sec
  • 3 oz. of freshly squeezed lime (or lemon) juice
  • 4 oz. simple syrup (equal amounts of water and sugar heated together just until the sugar dissolves)
  • 1 whole well-chilled ripe mango, stoned and diced
  • 3 to 4 ice cubes


  1. Just put everything in the blender and process until smooth.
  2. Pour into salted glasses and serve.

Quick notes

For the salt around the rim of the glass, take a small wedge of lime or lemon and run around the rim of the glass to wet it.

Place finely chopped mint leaves and salt in a saucer, and dip the glass rim in the mixture.

Preparation time: 5 minute(s)

Number of servings (yield): 2 mango-margarita2

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  1. inah says

    is that finely chopped cilantro w/ salt around the rim of the glass? can you tell, i’m thinking mango salsa? ;)

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