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Margarita Mango

Blanco tequila, fresh lime, Triple Sec, and ripe mango — the Margarita, frozen and improved.
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Servings: 2 1/2 cup servings
Calories: 310kcal

Weight measurements (grams) adjust with servings. Volume measurements shown in parentheses are accurate at the default serving size — use grams when scaling recipes up or down.

Ingredients

  • ¾ cup heavy cream (180 ml)
  • ½ cup whole milk (120 ml)
  • 3 tbsp granulated sugar (38 g)
  • 2 tbsp cream cheese, softened (32 g)
  • 1 tbsp blanco tequila (15 ml)
  • 1 tbsp Triple Sec (15 ml)
  • 1 tsp fresh lime juice (5 ml)
  • ½ cup ripe mango puree, strained (120 ml)
  • ½ tsp vanilla extract (2.5 ml)
  • ¼ tsp fine salt (1.5 g)

Instructions

  • Puree and strain mango. Measure ½ cup strained puree. Set aside.
  • Whisk cream cheese and sugar until completely smooth.
  • Add cream, milk, salt, tequila, Triple Sec, lime juice, and vanilla. Whisk until fully uniform.
  • Whisk in mango puree until incorporated.
  • Pour into pint container. Do not exceed MAX FILL. Freeze flat 24 hours.
  • Remove from freezer. Let stand 2 minutes. Process on ICE CREAM setting. Re-spin if crumbly.
  • Serve immediately or refreeze 1–2 hours for a firmer scoop.

Notes

Lime reduced to 1 tsp — full quantity affects texture in smaller base volume. Tequila reduced to 1 tbsp.

Nutrition

Serving: 0.5g | Calories: 310kcal | Carbohydrates: 28g | Protein: 4g | Fat: 20g