Mango Margaritas | Cancun Mexico

By Sally Cameron on January 10, 2011

Smoothies, Juices & Drinks

A week at the Grand Velas Riviera Maya Resort near Cancun, Mexico, was a fantastic way to kick off the New Year. We were there for Food Blog Camp 2011 to learn from some of the top food bloggers, photographers and food stylists in the world. It was a fantastic week with good food, sunshine, warm tropical breezes, high-powered teaching, food-blogger fellowship, and some very tasty mango margaritas!

mango margarita |

The A Team of Food Blogging

It was a privilege to meet and be taught by (yes, and hang out with) Elise Bauer of Simply RecipesDavid Lebovitz, Diane Cu and Todd Porter of White On Rice Couple, Matt Armendariz of Matt Bites, Adam Pearson, and Jaden Hair of Steamy Kitchen.

Margaritaville: Authentic Mango Margaritas

We couldn’t resist a refreshing cocktail in the land of tequila. Oh the choices! Traditional, Cadillac, ruby red strawberry, cool white coconut, lime green lime, pale peach, or a bright orange mango margarita. It was hard to decide. The mango won, but it needed a little something more.

mango margaritas |

A Margarita Lesson

With the intent of not only getting a margarita, but a lesson and recipe, I sauntered up to the pool bar. The smiling bartender, Santos, was happy to oblige.  I requested a mango margarita made like a Cadillac margarita with Grand Marnier. It was hit.

Sweet mango puree, citrusy lime juice, good tequila plus the famous bitter orange cognac flavor of Grand Marnier all blended with ice.  Instead of just salt or sugar on the rim, Santos used a special Mexican red chile-lime-salt blend called Tajin. The Tajin really added a special kick as well as beautiful color to the rim. Find it online from Mexgrocer and Amazon, or substitute coarse salt as for regular margaritas.

mango margaritas |

Blend with ice in a blender, pour into a tall glass, and enjoy a taste of the Mexican Riviera. We will definitely be making these at home while we read up on the adventures of all of our new friends from Food Blog Camp. Click on the links above for some good reading. You will be glad you did.

If you’d like a festive and refreshing mocktail without the booze, try this virgin mango margarita.

mango margaritas |
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Cadillac Mango Margaritas

I watched the bartender make this and had to estimate the quantities that he poured. Adjust with additional mango puree, lime juice, or simple syrup to get the flavors just right for you. For the mango puree, purchase a bag of frozen mango chunks, thaw, and puree in the blender until smooth. 
Course Drinks
Cuisine Mexican
Total Time 10 minutes
Servings 2


Simple Syrup

  • 1/4 cup water
  • 1/4 cup sugar


  • 3 ounces good tequila 2 shots
  • 3 ounces Grand Marnier liqueur 2 shots
  • 6-8 ounces frozen pureed mango (see note below)
  • 4 ounces fresh squeezed lime juice divided use
  • 2-3 cups Ice
  • 1-2 tablespoons cooled simple syrup, to taste

Rim Garnish (optional)

  • Tajin or coarse salt to rim glasses


  • Start by making simple syrup. Add water and sugar to a small saucepan and cook over low heat until the sugar has completely dissolved, swirling pan occasionally. Allow syrup to cool. 
  • If rimming the glasses in spice blend or with salt, place half of the lime juice in a saucer and add a little water. Dip rim of the glasses into the water-lime mixture, then into salt or spice blend. Set aside.
  • To make margaritas, place tequila, Grand Marnier, mango puree, the rest of the lime juice, and ice. Whirl until smooth. Add simple syrup to taste and adjust sweetness to your preference. Pour into prepared glasses and enjoy.


To make your own mango puree, add a semi-thawed bag of frozen mango cubes to the blender and puree.


Serving: 2g
  1. Janice - January 11th, 2011

    Hello Sally! Happy New Year! I cannot wait to make this Margarita…my favorite cocktail! Question: In lieu of simple syrup can I use Agave Nectar?

  2. Chef Sally - January 12th, 2011

    You know Janice, I thought about that. I would try it. It may have a slightly different taste depending on what kind you use. It might also add richness, which would be good. Let me know how it works out. I will try it too. Good question!

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  4. Diane and Todd - January 12th, 2011

    You two are such an amazing and talented duo! Thanks for coming, we had a great time lunching with you and getting to know you more.

  5. Chef Sally - January 12th, 2011

    Thanks Diane! The feeling is mutual. The feedback from you, Todd and the team was invaluable. We are working through all of the recommendations. Hope to see you soon? If you need a studio slave for a day or so, let us know! We do’t live far!

  6. marla - January 12th, 2011

    Hi Sally! It was wonderful meeting you at Camp. I hope to see you guys around the OC some time soon 🙂 Lovely post. xo

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  10. Nancy@acommunaltable - January 12th, 2011


    It was great to finally meet you both at Food Blog Camp!! Gorgeous photos and I love the info on the Tajin – will definitely need to stock up before summer!!

    Looking forward to getting together to cook or eat or both!!!

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  12. susan - January 12th, 2011

    you two are such a fab team! gorgeous photos and love the the recap of the Tajin!

  13. Damaris @Kitchen Corners - January 13th, 2011

    I really enjoyed meeting you both. Thanks for coming to my rescue at the airport. It made traveling bearable.

    You two make a great team.

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  16. angela - January 14th, 2011

    Where was I when these were being made? Actually any margarita is a treat for me as, unless I make them myself. they are few and far between in Provence! Lovely photos.

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  20. Sally - April 8th, 2011

    Count us in Susan! Thanks for the kind words.

  21. susan - April 8th, 2011

    what gorgeous photos! that was a fun 5 days….wouldn’t it be great to make that happen again?!

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