Hibiscus Margarita with Mango

Margaritas are one of my very favorite classic cocktails, but nothing can beat a tropical-inspired margarita, like this recipe – especially for summer when the temperature begins to rise!

This drink can easily be batched for a pool party or summer barbeque, so it’s perfect if you need to serve a crowd! I have measurements laid out in the notes section for batching the cocktail. 

And, while the ingredients may sound exotic, they can be found at just about any liquor and/or grocery store, making this such a simple recipe!

Ingredient Notes

Tajin or salt for the rim – Tajin is a spice blend of mild chili peppers, lime, and salt. Adding salt or tajin is optional, but I especially love adding tajin whenever there is tropical fruit involved. Have you ever had tajin just sprinkled on a fresh mango or pineapple?! It’s SO good, and it’s just as good on the rim of a mango margarita. 

Tequila – I used mango tequila, but if you cannot find it at your local store, then your favorite blanco or silver tequila will work just fine. Pineapple tequila would also be lovely!

Triple sec – I can’t stress how much a high-quality triple sec makes a difference. While Cointreau or Grand Marnier are pricer than standard triple sec, there’s a world of a difference in flavor between the two. 

Lime juice – For the best taste, always use freshly squeezed lime juice. If you’re making this recipe for one, you can use a simple hand juicer to get your lime juice. For making a batch of margaritas for a crowd, you can use an electric citrus juicer to make getting fresh juice easier. 

Mango hibiscus simple syrup – This isn’t a syrup that can be bought ready-made in the store, but I promise that it couldn’t be easier to make. It just requires some hibiscus tea and pureed mango, which can come from fresh or frozen mangos. I like to use Tazo Passion Tea as it also has some other spices that complement the flavors of the margarita recipe. I also used this tea for my Copycat Starbucks Pink Drink recipe. 

Edible flowers for garnish – This is technically optional, but they really are beautiful. While I do have a hibiscus plant, I didn’t have any hibiscus flowers on hand to garnish it with so I used some snapdragon blooms from a carton of edible flowers that I picked up in the produce section of Whole Foods. They’re typically found in the fresh herbs area. You can also go with the traditional margarita garnish of a lime slice!

How to Make the Mango Hibiscus Syrup

Making homemade simple syrups is so easy and way more cost-effective than buying store-bought, ready-made syrups. You’ll get the full ingredient measurements and instructions in the recipe card notes below – here’s a quick overview to show you how easy it is:

• Brew the tea: Heat the water to near boiling on the stovetop. Add the hibiscus tea and remove from heat. Allow tea to brew for about 5 minutes.
• Puree the mangos in a food processor or blender: You can use fresh or frozen mango chunks.
• Sweeten the tea: Add the mango puree and sugar to the tea. Whisk until sugar is dissolved.
• Cool and bottle: Allow the syrup to cool completely. Strain the syrup into an airtight jar or bottle. Or, skip the straining and just pour it into the bottle if you don’t mind a little mango pulp in your cocktail. Keeps for up to 3 weeks in the fridge in an airtight container.

Step-by-Step Instructions for the Margarita

Step 1 (optional): Run the fleshy part of a lime wedge around the rim of a cocktail glass. Then roll in tajin or salt. 

Step 2: Add the tequila, triple sec, and lime juice to an empty cocktail shaker. 

Step 3: Add the mango hibiscus syrup to the shaker and add ice cubes. Shake until well chilled.

Step 4: Strain into the prepared glass filled with ice. Garnish with an edible flower if desired. 

Batching for a Crowd and Making Ahead Tips

To turn this Hibiscus Margarita recipe into a big batch, you simply need to scale up based on the number of servings you need. To help you out, I’ve included measurements for serving a batch of 8 in the recipe notes. 

To prepare a big batch, add all of the ingredients to a large pitcher and stir extremely well. Chill for up to 1 day in advance of when you need it.

Avoid adding ice directly to the pitcher so as not to dilute the margarita. Also, give it a good stir right before serving in case any ingredient settled at the bottom. When ready to serve, pour into cocktail glasses filled with ice. 

Variations

Try it frozen! Blend a handful of ice along with the rest of the ingredients in a blender to make a frozen Hibiscus Margarita. 

Make it spicy by opting for spicy tajin instead of the standard mild for the rim. Or, muddle a couple of slices of fresh jalapenos or ginger in the bottom of the cocktail shaker before you add the rest of the ingredients.

Make floral ice cubes for your cocktail glass instead of garnishing with edible flowers. Simply put some dried, whole edible hibiscus or rose flower petals into an ice cube tray and fill it with water to freeze. I made floral ice in my Lillet Rosé Tonic, if you want to see it for yourself. If you want pink floral ice, you can use unsweetened hibiscus tea (like Tazo passion tea) instead of water. 

Use other types of fruit puree in the syrup instead of mango. The sky is the limit on what type of fruit you can use – berries, pineapple, watermelon, or peaches would make all great choices!