Tamayo's Mango Margarita

When I opened Tamayo in Denver over 16 years ago, it was my first restaurant venture outside of Manhattan. Aside from the combination of traditional Mexican dishes with modern ingredients, Tamayo is also home to margaritas and hand-crafted cocktails - boasting a collection of over 100 tequilas and agave-based spirits.

There is no rule that says a fruit margarita has to be a slushy drink - and this mango rendition is just as tasty as anything that comes out of a blender. Salud!
-Chef Richard Sandoval

Photo Credit: Matt Ritscher

Photo Credit: Matt Ritscher

Tamayo's Mango Margarita

From Tamayo in Denver, Colorado
Yield: Serves 1



  • 1/4 cup Simple Syrup
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh lime juice


  • 4 Lime Wedges (2/3 lime)
  • 1 ½ ounces Blanco Tequila 
  • 1 ½ ounces homemade sweet & sour mix
  • 1/4 of a peeled & pitted mango, cut into chunks
  • 3/4 oz agave nectar
  • Ice
  • Tajin Rim


  1. Lightly rub 1 of the lime wedges around the outside rim of a glass to moisten the glass; reserve the lime wedge. Pour a few tablespoons of salt into a saucer. Roll the rim of the glass in the salt and shake off the excess, being careful not to get any inside the glass. Fill glass with ice.
  2. Squeeze the remaining 3 lime wedges into a cocktail shaker, discarding the rinds. Add the tequila, sweet & sour mix, agave and mangos and crush the mangos with a muddler. Fill the shaker with ice, cover and shake well. Strain the margarita into the prepared glass. Garnish with the reserved lime wedge.

FOR SPICY MANGO MARGARITA: For a spicy rendition of this margarita, follow the same directions but use Serrano-Infused Tequila! Thinly slice one serrano pepper and infuse with three cups of blanco tequila for at least 24 hours. 

NOTE: You can also make this with Mango Puree if desired. Instead of muddling the mango, you can use a blender to puree it before adding to the shaker.