Citric Acid Free Paleo Mango Margarita
Tropical, refreshing, and built entirely from whole ingredients, this blended mango margarita is the kind of drink that makes a warm evening feel like a vacation. For anyone avoiding citric acid — the additive commonly found in bottled juices, packaged cocktail mixes, and even some tequilas — making a margarita from scratch is really the only reliable route. Here, the citrus component comes purely from freshly squeezed lime and orange juice, so there's no hidden additive to worry about. Ripe mango gets blended with honey and sea salt into a thick, golden purée that forms the backbone of the drink, delivering natural sweetness without any processed syrups or preservatives. Straining the blended mixture through a fine mesh strainer gives the final pour a silky, restaurant-quality texture that feels genuinely elevated. Rimming the glass with sea salt and finishing with a fresh mango slice makes it look as good as it tastes. It's proof that a clean ingredient list doesn't mean sacrificing anything — least of all flavor.
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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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