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This virgin mango margarita mocktail recipe with Meyer lemon is bursting with sweet and tangy fruit flavor. It’s the perfect family-friendly non-alcoholic drink for Cinco de Mayo or any summer party!
I love having fruity non-alcoholic drink recipe ideas on hand because they’re great for family summertime gatherings.
You can think of this mocktail as a next-level lemonade or a virgin margarita. Sweet mango and citrusy Meyer lemon pairs perfectly here. The sugared rims are totally optional, but they upgrade the drink. And they’re a ton of fun for the kiddos (and of course the kids at heart)!
And bonus, this fruit-based homemade mocktail starts with real fruit. It tastes better and is healthier than sodas and most store-bought juices. For the most flavor and nutrition, you can use the freshest fruit instead of concentrate. And of course you can control how much or how little sugar is added.
Why You’ll Love This Recipe
- Flavor. The balanced sweet/tart combination of mango and Meyer lemon is a match made in heaven! It’s perfectly sweet without being overly so. The fruitiness is in the forefront, and it’s as refreshing as it is delicious.
- Nutrition. Instead of serving sodas or store-bought juices, we use fresh fruit to make a mango margarita mocktail! It bumps up the nutrition as well as the flavor.
- Kids love the sophisticated, grown-up vibe. Thanks to sugared rims and sparkly water, these pretty little drinks feel fancy.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Fresh mango puree – To make this, peel and cut a fresh mango (you will probably need 1 mango for this recipe), and then puree it until smooth in a blender or food processor. If you have leftover mango puree, use it as a topping for yogurt, oatmeal, ice cream, pancakes, etc.
- Simple syrup – Regular simple syrup is a 1:1 mix of sugar to water. To make it, add equal amounts of sugar and water to a saucepan. Bring the mixture to a boil over medium heat on the stovetop, stir to help the sugar dissolve, and remove it from the heat. Let it cool, and then use it to sweeten your favorite cocktails or mocktails.
- Fresh Meyer lemon juice – Meyer lemons are a bit sweeter and less acidic than regular lemons. If you can’t find Meyer lemons, you can substitute with equal parts regular lemon juice and orange juice (or use half lemon juice + half tangerine juice!).
- Bubbly water – Sparkling water adds a fizzy component that makes this drink feel special.
- Ice – This drink is delicious served extra-cold.
- Meyer lemon wedge + coarse sugar – For sugaring the rims of the glasses. This is optional, but gives this non-alcoholic beverage a fun, sophisticated flair.
Why Use Simple Syrup as the Sweetener?
In this mocktail, we use simple syrup as the main sweetener. Because it’s a liquid, it dissolves easily into drinks!
Instructions
- Whisk together the mango puree, simple syrup, and lemon juice in a large pitcher. Refrigerate up to 3 days.
- Right before you want to serve, stir the sparkling water into the fruity mixture. Be careful not to over-stir and lose the water’s carbonation.
- To sugar the rims of the glasses, rub a lemon wedge along the rim of each glass and them 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.
Pro Tips For Success
- Mango matters. If you can find them, I recommend Indian Alphonso mangoes. Another great option is Mexican Ataulfo mangoes, which are sometimes also called honey mangoes or champagne mangoes.
- Simple syrup. This is a 1:1 ratio of sugar and water that’s heated to fully dissolve the sugar. You can use store-bought simple syrup or easily make your own. 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 cook while stirring until the sugar is fully dissolved, about 10 seconds. Cool to room temperature before using.
- Make ahead. You can make a virgin mango margarita mix ahead of time! Simply mix the mango puree, simple syrup, and fresh Meyer lemon juice in a pitcher. Store it in the fridge for up to 3 days before serving. Wait to combine the fruity syrup with the bubbly water until right before you want to serve it.
Frequently Asked Questions
For this virgin mango margarita mocktail, we start with a base of fresh mango puree. Make sure to use ripe mangoes for the sweetest flavor and smoothest texture.
If you can find Indian Alphonso mangoes, they are my absolute favorite. Alphonso mangoes are highly aromatic, and have a creamy texture, deep yellow color, and an unparalleled sweet, rich mango flavor.
However, Mexican Ataulfo mangoes, also known as honey mangoes or champagne mangoes, are a good choice too! They’re also delicious and much easier to find. Ataulfo mangoes have a balanced sweet/tart fruity flavor.
A regular margarita cocktail typically contains tequila, orange liqueur, a punch of fresh lime, and sometimes simple syrup. It’s commonly served over ice in a pretty salt-rimmed glass. (Also, check out my frozen berry margarita recipe for a refreshing slushy-like cocktail!)
I kept the bright citrus flavor here, but replaced lime with Meyer lemon, and also added fresh mango puree along with sparkling 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.
This non-alcoholic mango drink is delicious, fun, and festive, and a total family-friendly crowd-pleaser!
To make this virgin mango margarita recipe into a 21-and-over adult beverage, add the following:
1 cup tequila blanco (also called white or silver tequila)
1/4 cup orange liqueur (such as Cointreau or Triple Sec)
More Mango Recipes You’ll Love
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Virgin Mango Margarita Mocktail Recipe with Meyer Lemon
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Ingredients
- 6 tablespoons fresh mango puree (see Notes)
- 4 tablespoons simple syrup more or less to taste (see Notes)
- 2 tablespoons Meyer lemon juice
- 16 ounces sparkling water such as San Pellegrino
For Sugaring the Rims of the Glasses:
- 1 Meyer lemon wedge
- 1 tablespoon coarse sugar
Other:
- Ice
- 4 sprigs fresh mint for garnish
Instructions
- Whisk together the mango puree, simple syrup, and lemon juice in a large pitcher. Refrigerate up to 3 days.
- Right before you want to serve, stir the sparkling water into the fruity mixture. Be careful not to over-stir and lose the water's carbonation.
- To sugar the rims of the glasses, rub a lemon wedge along the rim of each glass and them 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.
Notes
- Fresh Mango Puree: To make this, peel and cut a fresh mango (you will probably need 1 mango for this recipe), and then puree it until smooth in a blender or food processor. If you have leftover mango puree, use it as a topping for yogurt, oatmeal, ice cream, pancakes, etc.
- What Type of Mango to Use: If you can find them, I recommend Indian Alphonso mangoes. Another great choice is Mexican Ataulfo mangoes, which are also called honey mangoes or champagne mangoes.
- Simple Syrup: This is a 1:1 ratio of sugar and water that’s heated to fully dissolve the sugar. You can use store-bought simple syrup or easily make your own. 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 cook while stirring until the sugar is fully dissolved, about 10 seconds. Cool to room temperature before using.
- Make Ahead: You can make a virgin mango margarita mix ahead of time! Simply mix the mango puree, simple syrup, and fresh Meyer lemon juice in a pitcher. Store it in the fridge for up to 3 days before serving. Wait to combine the fruity syrup with the bubbly water until right before you want to serve it.
- The Adult Version: To make this virgin mango margarita recipe into a 21-and-over adult beverage, you can add 1 cup tequila blanco (also called white or silver tequila) and 1/4 cup orange liqueur (such as Cointreau or Triple Sec) to the recipe.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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Interesting 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.
They look so good. Mango/lemon sounds like a tasty combo, thanks a lot.
These sound so refreshing! Can’t wait to try these.
I 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!
I 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!