Mango adds plenty of fruity sweetness to this vibrant drink, so you can cut back on the added sugars a bit for a skinnier margarita. Add a slice of fresh mango to each glass to take this tropical cocktail to the next level.
Nutrition per serving may change if servings are adjusted.
1 tablespoon grated lime zest
1 tablespoon kosher salt (optional)
1 cup white tequila, chilled
1 cup mango juice, chilled
½ cup lime juice, plus 1 lime wedge
¼ cup Triple Sec
2 tablespoons simple syrup (see Tip)
Mango slices for garnish
Lime slices for garnish
Sprinkle lime zest on a small plate and combine with salt (if using).
Combine tequila, mango juice, lime juice, Triple Sec and simple syrup in a pitcher.
Rub the rims of 6 glasses with the lime wedge and dip in the zest (or zest-salt mixture). Fill the glasses with ice and top with about ½ cup margarita mixture each. Garnish with mango and lime slices, if desired.
To make ahead: Cover and refrigerate the margarita mix (Step 2) for up to 2 days.
To make your own simple syrup: Bring 1 cup sugar and 1 cup water to a boil in a medium saucepan, stirring frequently to dissolve the sugar. Let cool for 30 minutes and then refrigerate until cold, at least 1 hour. Makes about 1½ cups.
157 calories;0 g fat(0 g sat); 0 g fiber; 15 g carbohydrates; 0 g protein; 3 mcg folate; 0 cholesterol; 12 g sugars; 6 g added sugars; 498 IU vitamin A; 11 mg vitamin C; 6 mg calcium; 0 mg iron; 3 mg sodium; 51 mg potassium