Mangonada Margaritas--Mangonada and margaritas have finally joined together in holy matrimony! Homemade organic chamoy sauce, frozen mangoes, and chili lime seasoning are combined to make a twist on the classic frozen

Mangonada Margaritas

Course Drinks
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people



  • 3 dried ancho chile peppers
  • 1/2 cup dried apricots
  • 1 cup organic apricot preserves
  • 1 tablespoon organic apple cider vinegar
  • 1/2 cup freshly squeezed organic lime juice
  • 1/2 cup organic brown sugar
  • 1/2 teaspoon sea salt

Mangonada Margaritas:

  • 1-10 ounce frozen organic mango chunks
  • 1/2 organic orange juice
  • 1/2 cup tequila
  • 1 ounce triple sec
  • 1/4 cup organic lime juice
  • 2 tablespoons simple syrup or organic cassava syrup
  • 2 cups ice cubes
  • 1/4 cup thinned chamoy sauce



  1. In a small saucepan over medium heat, add 2 cups of water, the dried ancho chiles, and the dried apricots and simmer for 30 minutes, or until the chiles and apricots are soft.
  2. Remove the chiles and apricots from the water and discard the liquid. Cool the chiles and apricots for a few minutes. Remove seeds and stems from chiles and discard.
  3. Place the chiles, apricots, and the remaining ingredients into a blender and blend until smooth.
  4. Set aside in an airtight container and store in the refrigerator.

Mangonada Margaritas:

  1. Rim two margarita glasses with chili lime seasoning using a lime wedge.
  2. Drizzle the thinned chamoy sauce in the bottom of the margarita glasses and swirl the glass around.
  3. Add all margarita ingredients to the blender except for the chamoy and blend until smooth.
  4. Pour margarita to fill the glass half way. Spoon some of the thinned chamoy over the margarita. Fill the glass up with more margarita. Sprinkle the top of the margarita with chili lime seasoning and serve the drink with a slice of lime on the rim.

Recipe Notes

The chamoy sauce recipe is adapted from HEB.