Mango Meyer Lemon Margarita Mocktails are the perfect family-friendly non-alcoholic drink for a party!
Just because I don’t drink alcohol doesn’t mean I’m not into cutsie little drinks. In fact, if the Shirley Temple wasn’t over-the-top sweet and entirely sugar-laden, it would probably be my drink of choice at restaurants.
But really, a delicious little mocktail is super easy to whip up, plus homemade tastes better and is healthier than most things you’d order out. You can use the freshest fruit instead of concentrate, and of course you can control how much or how little sugar gets added.
Not long ago, the lovely Kate (the talented lady behind the blog ¡Hola! Jalapeño) emailed me asking if I’d like to participate in Margarita Week in honor of Cinco de Mayo. She assured me that non-alcoholic beverages are very much welcome, and with that, I was all in.
A regular (cocktail) margarita typically features tequila and a punch of fresh lime and sometimes simple syrup, served over ice in a pretty salt-rimmed glass. I kept the bright citrus flavor here, but replaced lime with Meyer lemon, and also added fresh mango puree along with bubbly water and a little bit of simple syrup to sweeten it up. Instead of salt, I sugared the rims of the glasses and served these mocktails over ice with a sprig of mint for garnish. Delicious, fun, and festive, right? It’s a total family-pleaser.
Happy Cinco de Mayo tomorrow!
- 6 tablespoons fresh mango puree (see Note)
- 3 to 4 tablespoons simple syrup, more or less to taste (see Note)
- 2 tablespoons fresh Meyer lemon juice
- 16 oz (500 ml) sparkling water (I used San Pellegrino)
- 1 Meyer lemon wedge
- Coarse sugar
- Ice cubes
- Fresh sprigs of mint, for garnish
- Whisk together the mango puree, simple syrup, and lemon juice in a large pitcher. Briefly stir in the water, being careful not to over-stir and lose all the carbonation.
- To sugar the rims of the glasses, rub a lemon wedge along the rim of each glass and then dip it into coarse sugar.
- Put a few ice cubes in each glass, pour in the drink, and garnish each with a mint sprig.
- Serve immediately.
Simple Syrup: This is just a 1:1 ratio of sugar and water that’s been heated to fully dissolve the sugar. To make enough for this recipe, add 4 tablespoons of sugar and 4 tablespoons of water to a small saucepan; bring it to a boil, and then turn the heat down and simmer until the sugar is fully dissolved, about 30 seconds. Cool to room temperature before using.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Ksenia @ At the Immigrant's Table says
May 4, 2016 at 5:40 amI have had meyer lemons sitting in my crisper for weeks, awaiting their chance in a perfect dish… nothing seemed good enough for these little balls of fleeting sunshine…. until, in a twist that surprised no one, they went moldy. If I had seen this post even 3 weeks ago, I think they would have found a home in a little mocktail margarita. Lovely drink, especially for those of us abstaining from alcohol!
Kate says
May 4, 2016 at 6:17 amI can only imagine how amazing this tastes. I think I’ll gather up the ingredients so I can make it as a fun drink for my kids tomorrow. Thank you, Faith, for sharing this beautiful recipe! Happy Cinco de Mayo!
Lucy @ Globe Scoffers recipes says
May 4, 2016 at 2:53 pmThese sound so refreshing! Can’t wait to try these.
Keith @ How's it Lookin? says
May 4, 2016 at 3:39 pmThey look so good. Mango/lemon sounds like a tasty combo, thanks a lot
Kevin | Keviniscooking says
May 4, 2016 at 6:01 pmInteresting that you mentioned that you do not drink alcohol as neither do I. This looks refreshingly tasty and a drink I would gladly have anytime.