Skinny Pineapple Mango Frozen Margarita with Chili Salt Rim will be your BFF for the summer months. A combo of fruit, tequila and triple sec and you have a tasty cocktail that is refreshing and not a waistline killer at less than 120 calories per generous serving! Also include the mock-tail version for those who prefer non-alcoholic and kid friendly frozen drinks!
So many margaritas are made with mixes. While they are a quick fix! The pre-made mixes are loaded with things I cannot pronounce so I do not want to eat them.
This recipe is a mixture of freshly frozen pineapple and mango, some fine tequila, triple sec, agave, and ice.
I prefer to cut up the pineapple and mango and freeze them the night before I want to make these cocktails.
These margaritas are perfect with Slow Cooker Mexican Shredded Beef, Slow Cooker Pork Carnitas, or Easy Chicken Tacos with Pineapple Mango Salsa!
To make this yumminess ( I am now making up my own adjectives ) Blending the natural sweetness of the fruit and then there ya go, I add a special kick to make these epic margaritas. A delicious combo of Mexican chili powder, salt, and sugar combined together as the salt rim for the glass. I use either lime juice or tequila to ensure the salt combo sticks to the glass. You have a party in your mouth of both sweet and hot! These babies are the best. I hope you enjoy.
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Eileen
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📖 Recipe
Skinny Pineapple Mango Frozen Margarita with Chili Salt Rim
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Equipment Needed:
Ingredients
- 2 cups pineapple chunks, frozen
- 1 cup mango
- 1 cup pineapple juice
- 2 cups ice cubes
- ½ cup tequila
- ½ cup triple sec
- 1 lime, juiced
- 2 teaspoons agave nectar
Chili Salt Rim
- 1 teaspoon Mexican chili powder
- 2 teaspoons Himalayan Salt or Kosher Salt
- 1 teaspoon sugar
- lime juice or tequila to rim the glass for holding the chili salt
- pineapple wedges optional garnish
Instructions
- In a blender, add frozen pineapple chunks, mango, pineapple juice, ice cubes, tequila, triple sec, lime juice, agave nectar. Blend well!
To Make the Chili Salt Rim
- On a plate large enough to dip the glasses for the margaritas, combine the Mexican chili powder, Himalayan salt and sugar together.
- Rub the margarita glasses with lime wedges or tequila to ensure the salt mix will stick.
- Place the glasses into salt mixture to rim the glasses with the chili salt.
- To complete the drink, pour the blended frozen margaritas into each glass. Garnish with pineapple wedge, optional.
NOTES
- I make double batch of these and place them in the serving size freezer bags for future days. I generally take them out of the freezer about ½ hour before popping into the blender.
- If we are by the pool, and the drink has sat in the blender, I just hit blend to frost them up again. Add more ice if needed.
- Any nutritional data I provide is an approximation and actually dietary information can vary based on ingredients and proportion sizes.
