The first time I made this Strawberry Mango Margarita it felt like summer in a blender—bright, tart, and dangerously drinkable.
This recipe hits a perfect balance between juicy fruit and classic margarita tang, which makes it a weeknight treat or a party mainstay.
If you love fresh fruit cocktails, this is a simple, fast, and crowd-pleasing option you’ll return to all season.
I even paired it once with a plate of homemade cookies for a backyard date; it was an easy win for both the drink and dessert crowd.
Try these strawberry cupcakes if you want a sweet match for your margarita.
Why You’ll Love This Recipe
- Bright, fresh fruit flavor without any jarred syrups.
- Simple proportions that scale well for a crowd.
- Smooth blended texture that still feels light.
- A natural sweetness that cuts back on added sugar.
- Easy to dress up or down for mood and guests.
The texture is silky and bright, with frozen or chilled ice giving a slushy, spoonable sip when blended.
Tastewise, the mango brings a rounded tropical body while the strawberries add a clean, slightly tart edge that plays perfectly with lime and orange liqueur.
"Absolutely perfect for our pool party — fruity, not too sweet, and the color made everyone smile. Five stars!" — reader review
Key Ingredients
Strawberries are the backbone of this drink.
Use ripe, fragrant berries for the best flavor; if local strawberries are soft and juicy, they’ll blend into a naturally sweet base without extra sugar.
For reliability, choose firm but ripe berries so the texture doesn’t turn mushy.
Mango gives the margarita that tropical creaminess.
Pick Ataulfo or Tommy Atkins mangoes for a sweet, less fibrous finish; if mangoes are slightly underripe, let them sit a day to deepen flavor.
Canned mangoes work in a pinch, but fresh gives the cleanest fruit note.
Tequila defines the cocktail.
Use a silver or blanco tequila for a clean agave flavor that won’t overpower the fruit.
A respectable mid-range bottle (not bargain bottom) will make the drink taste noticeably brighter.
Lime juice ties everything together with acidity.
Fresh-squeezed lime is non-negotiable; bottled lime has a flatness that dulls the fruit.
A single ounce per serving keeps the margarita lively without turning it tart.
Full ingredient list:
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh mango, peeled and diced
- 2 ounces tequila
- 1 ounce triple sec
- 1 ounce lime juice
- Ice (about 1 to 1 1/2 cups, adjust for thickness)
- Salt or sugar for rimming the glass (optional)
Step-by-Step Instructions
Step 1: Prepare your fruit and glassware
Hull and slice the strawberries and peel and dice the mango so they blend evenly.
If you like a chilled glass, place it in the freezer for 10 minutes while you prep.
Pro tip: Use ripe fruit but not overly soft pieces to avoid a mealy texture.
Visual cue: You’ll know the fruit is ready when the strawberries smell fragrant and the mango gives slightly to the touch.
Step 2: Blend the margarita
In a blender, add the strawberries, mango, tequila, triple sec, lime juice, and a handful of ice.
Blend on high until completely smooth and no fruit fibers remain.
Pro tip: Start with less ice and add more to control thickness; too much ice dilutes the flavor.
Visual cue: The mixture should be velvety and ribbon-like as it pours from the blender.
Step 3: Rim the glass (optional)
If you want a rim, rub a lime wedge around the glass lip and dip it into salt or sugar.
Choose coarse salt for a classic margarita punch or superfine sugar for a sweeter presentation.
Pro tip: Place the rimmed glass in the freezer briefly to firm up the rim before pouring.
Visual cue: The rim should look evenly coated, not clumpy.
Step 4: Pour and garnish
Pour the blended margarita into the prepared glass.
Top with a thin slice of strawberry or a mango fan for a bright finishing touch.
Pro tip: Add a small splash of lime on top for an extra aromatic lift.
Visual cue: Garnish should float and not sink immediately—if it sinks, the drink is too thin.
Step 5: Serve immediately
Serve the margarita right away while it’s at its brightest and most refreshing.
If it sits too long, the texture will separate and the ice will melt.
Pro tip: Keep extra ice and a few reserved fruit slices on hand to refresh servings for a crowd.
Visual cue: Serve while the froth at the top still has tiny bubbles and a glossy sheen.
Expert Tips for Success
- Use ripe fruit but balance sweetness. Ripe strawberries and mangoes bring natural sugar, so taste the fruit first and reduce added sugar or orange liqueur slightly if they’re very sweet.
- Pick the right tequila. A blanco tequila keeps the cocktail crisp. If you want a slightly smokier note, a joven or reposado works, but reduce the amount slightly to keep the fruit foregrounded.
- Control ice for texture. The ice-to-fruit ratio is what makes this either a silky margarita or an overly diluted drink. Start with one handful of ice per cup of fruit and increase cautiously.
- Blend in pulses. If your blender seems to struggle, pulse to break up larger chunks before fully blending. This protects the motor and yields a smoother texture.
- Taste as you go. After blending, do a quick taste test for balance: it should be sweet, tart, and boozy in harmony. Add another squeeze of lime if it needs brightness.
- Chill your glassware. Cold glasses keep a blended drink from breaking down too quickly on the table, preserving texture and presentation.
- Use a fine sieve for ultra-smooth texture. If you prefer a silky cocktail without any seeds or pulp, pour the blended mixture through a fine mesh strainer into a pitcher before serving.
- Batch for a crowd. Multiply ingredients by servings and blend in large batches, keeping extra ice separate to tweak thickness right before serving.
- Alcohol impacts freezing. Remember that alcohol lowers the freezing point, so mixtures with high tequila content won’t freeze solid—adjust expectations when storing.
- Keep a blender-friendly tool set. A tamping stick or spatula helps push fruit toward the blades safely, especially when you’re working with softer mango cubes.
Storage & Freezing
Fridge storage: Pour any leftover margarita into a sealed container and refrigerate for up to 24–48 hours.
Short storage helps preserve the fresh fruit flavor; expect mild separation—just give it a quick stir or re-blend briefly before serving.
Freezer storage: For longer keeping, freeze the mixture in an airtight container or ice cube trays.
Because tequila lowers the freezing point, the mix will likely freeze to a soft sorbet rather than a rock-hard block.
Thawing and re-serving: Never "reheat" a margarita. Instead, thaw in the fridge for a few hours until soft, then re-blend with fresh ice to restore the slushy texture.
If the mix tastes muted after freezing, add a splash of fresh lime and a small pour of tequila to revive brightness.
Portion tips: Freeze single-serve cubes for quick cocktails—blend a few cubes with fresh ice, a squeeze of lime, and a dash more triple sec for an instant glass.
Label your containers with date and contents; citrus and mango flavors are best within 1–2 months in the freezer.
Variations & Substitutions
Frozen vs. shaken: For a lighter, spirit-forward drink, muddle strawberries and mango with lime and triple sec, shake with ice and fine-strain into a glass.
This approach highlights tequila more and yields less dilution than blending.
Cointreau or Grand Marnier swap: Replace triple sec with Cointreau for cleaner orange notes, or Grand Marnier for a richer, cognac-backed orange flavor.
Adjust sweetness by tasting—Grand Marnier is slightly richer and can make the drink feel boozier.
Mocktail version: Omit tequila and triple sec and substitute 2-3 ounces of chilled sparkling water or sparkling juice.
Add a splash of orange extract or orange juice to mimic the orange liqueur and a teaspoon of agave if extra sweetness is needed.
Spicy mango margarita: Muddle a slice of jalapeño with the fruit before blending for a warm, spicy finish.
Seed the jalapeño lightly for mild heat or leave seeds in for a true kick; always taste as you go.
Use frozen fruit: Use frozen strawberries and mango to create a thicker, frostier texture without as much added ice.
This is convenient year-round and keeps the drink consistently cold.
Frequently Asked Questions
Q: Can I make this margarita ahead of time for a party?
A: Yes. Prepare the fruit-alcohol mixture and store it in the fridge up to 24 hours.
Stir or give it a quick pulse in the blender with a little fresh ice just before serving to restore texture and flavor.
Q: What tequila is best for fruit margaritas?
A: A blanco (silver) tequila is ideal because it offers clean agave notes that let the fruit sing.
Avoid overly aged tequilas for this drink; their oak and vanilla notes can clash with bright mango and strawberry.
Q: Can I use frozen fruit instead of fresh?
A: Absolutely. Frozen fruit can make the cocktail thicker and colder with less added ice.
If using frozen, reduce added ice by half and taste before adjusting sweetness.
Q: How do I rim the glass without making a sticky mess?
A: Use a lime wedge to moisten a thin strip of the glass rim, then dip the rim into a shallow plate of salt or sugar while twisting.
Chilling the glass before rimming helps the rim set and prevents slippage.
Q: Is there a non-alcoholic substitute for triple sec?
A: Use orange juice with a touch of orange extract or a non-alcoholic orange syrup.
Start with a half-ounce of juice and a drop of extract, tasting as you go to match the liqueur’s flavor without added alcohol.
Final Thoughts
This Strawberry Mango Margarita is an easy, vibrant cocktail that feels special with minimal effort.
Make it for two or scale up for a party—either way, fresh fruit and good tequila are the keys.
Please leave a star rating in the recipe card below if you try it, and pin this recipe to Pinterest for your next sunny day.
Conclusion
If you want more ideas or alternate takes on this drink, check out this bright twist from Gimme Some Oven’s Strawberry Mango Margaritas for inspiration.
For a smooth, fruity spin with slightly different ratios, I like the notes in Simple Joy’s Strawberry Mango Margarita.
And if you’re curious about a blended method comparison, this version from Tastes Lovely is a helpful reference.
Strawberry Mango Margarita
Ingredients
Fruits
- 1 cup fresh strawberries, hulled and sliced Use ripe, fragrant strawberries for best flavor.
- 1 cup fresh mango, peeled and diced Pick Ataulfo or Tommy Atkins mangoes for sweetness.
Cocktail Ingredients
- 2 ounces tequila Use silver or blanco tequila for a clean flavor.
- 1 ounce triple sec Cointreau or Grand Marnier can be substituted.
- 1 ounce lime juice Fresh-squeezed lime juice is essential.
- 1 to 1.5 cups Ice Adjust for thickness.
- Salt or sugar for rimming the glass (optional) Coarse salt for classic; superfine sugar for sweetness.
Instructions
Preparation
- Hull and slice the strawberries and peel and dice the mango so they blend evenly. If you like a chilled glass, place it in the freezer for 10 minutes while you prep.
Blending
- In a blender, add the strawberries, mango, tequila, triple sec, lime juice, and a handful of ice. Blend on high until completely smooth.
Rimming glass (optional)
- Rub a lime wedge around the glass lip and dip it into salt or sugar.
Serving
- Pour the blended margarita into the prepared glass and garnish with a thin slice of strawberry or a mango fan.
Final Steps
- Serve immediately to enjoy at its brightest and most refreshing.
