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Is there anything better than a spicy mango margarita? (Not really.) We’ve taken the classic Mexican cocktail and turned up the heat on this delicious south-of-the-border cocktail, with the tropical flavor of mango and just the right amount of spicy heat. While we used frozen diced mango for this recipe, you can easily substitute in fresh fruit. 

People sometimes ask: What is a spicy margarita? A spicy margarita is the same as a traditional classic margarita, with a spicy kick. A spicy margarita is made with the same classic ingredients, such as tequila, triple sec (or Cointreau) and lime juice. However, you can also add a spicy salt rim and a muddled jalapeño for a bit more heat. Yum!

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Spicy Mango Margarita

  • Author: Patricia Beets
  • Yield: 2 glasses


Mango – 4 to 5 oz, cubed (frozen is ok, but fresh is better)

Pineapple juice – 3 oz

Fresh lime juice – 1 to 2 oz (depending on how much tanginess you want)

Tequila – 4 oz

Cointreau (or triple sec) – 1 oz

Fresh jalapeno – 1/4 to 1/2 of a pepper, sliced in thin rounds

Agave syrup (to taste)

Dell Cove® Smokey BBQ popcorn seasoning – 1 T, plus extra for garnish

Blue colored margarita salt – for garnish (we like this salt from Snowy River)

Lime wedges



Place two glasses in the freezer for 10 minutes to chill, then remove. Place a tablespoon or two of the margarita salt in a shallow dish. (For an extra kick, stir in a teaspoon of Dell Cove® Smokey BBQ popcorn seasoning to the salt.) Run the edge of a lime wedge along the rim of one glass. Dip the wet glass edge in the salt. Hold upside down and shake off excess salt. Set aside and repeat process with second glass.


In a blender, add the mango, pineapple juice and lime juice. (Also add 1 or 2 oz of the agave syrup if you – like us! – prefer your margarita to have a little sweetness to it.) Blend until smooth and creamy, then set it aside.

Now, get a cocktail shaker. Muddle 2 to 3 slices of the jalapeno in your cocktail shaker. Then, fill the shaker with ice and add the fruit mixture from your blender, as well as the triple sec and tequila. Shake until the shaker is cold to the touch. Strain the margarita into the prepared glasses and serve.