Capsaicin Free Paleo Mango Margarita
Margarita night just got a serious upgrade, and this tropical blended version is proof that you don't need anything spicy to make a cocktail feel festive and exciting. Ripe mango is blended smooth with honey, fresh lime juice, and a splash of orange juice before getting shaken together with blanco tequila — the result is bright, fruity, and genuinely refreshing. A touch of sea salt in the blend and on the rim pulls everything together the way a great margarita should, no hot sauce or chili-salt rim required. For anyone who loves the classic cocktail but needs to sidestep capsaicin entirely, this recipe is a natural fit since every single ingredient is heat-free by nature. Straining the blended purée through a fine mesh strainer gives the final drink a silky, polished texture that feels like something you'd order at a nice restaurant. It's also paleo-friendly, sweetened only with honey and fresh fruit — no agave syrup or refined sugar in sight. Serve it over fresh ice with a mango slice on the rim and you've got a showstopper that's as beautiful as it is easy to make.
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Learn more →Ingredients
2 servings
- 1 cup fresh mango, cubed (from about 1 large ripe mango)
- 3 oz (6 tbsp) blanco tequila
- 2 oz (4 tbsp) fresh lime juice (from about 2 limes)
- 1 oz (2 tbsp) fresh orange juice
- 1 tbsp honey
- ¼ tsp fine sea salt, plus more for rimming
- 1 cup ice cubes, plus more for serving
For serving
- lime wedges, for rimming and garnish (optional)
- fresh mango slices, for garnish (optional)
Instructions
- 1
If salting the rims, run a lime wedge around the edge of each rocks glass, then press the rim into a small plate of fine sea salt to coat. Fill the glasses with fresh ice and set aside.
- 2
Combine the mango cubes, honey, and 1/4 tsp sea salt in a blender and blend until completely smooth, about 30 seconds. The purée should be thick and uniform with no visible chunks.
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