Low Iodine Paleo Mango Margarita
Tropical, refreshing, and surprisingly easy to pull together, this blended mango margarita is the kind of drink that makes any occasion feel like a celebration. Fresh mango, lime juice, and orange juice do all the heavy lifting here, delivering bright, natural sweetness without any processed mixers or artificial flavors. For anyone navigating low-iodine eating, cocktails and mocktails can be a sneaky source of concern — but every ingredient in this recipe is straightforwardly whole and clean. Blanco tequila, fresh citrus, and honey keep things simple, and the fine sea salt used for rimming and seasoning is the right call since it doesn't contain the iodine additives found in standard table salt. Blending the mango with honey first creates a silky purée, and straining it through a fine mesh sieve gives the final drink a smooth, restaurant-quality texture. Serve it over fresh ice with a mango slice and lime wedge, and it looks as good as it tastes.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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