Mushroom Free Paleo Mango Margarita
Ripe mango, fresh citrus, good tequila, and a touch of honey — this blended margarita is a straight-up tropical escape in a glass. The whole thing comes together in a blender, so there's no complicated bar setup required, just real fruit and a few pantry staples working together beautifully. Blending the mango with honey and sea salt first creates a silky-smooth purée that gives the drink its gorgeous golden color and natural sweetness without any artificial mixers or syrups. Straining through a fine mesh sieve keeps the texture refined and restaurant-worthy, so every sip is clean and bright rather than pulpy. The combination of fresh lime and orange juice adds layers of citrus that balance the mango's richness perfectly. For anyone navigating ingredient sensitivities, this recipe is refreshingly straightforward — every single component is clearly whole-food and easy to verify. Salt the rim, pile in the ice, and raise a glass to the easiest crowd-pleaser of the season.
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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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