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Raspberry-mango margarita

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  • Gluten free
  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free

Whip up this mouth-watering margarita in just 15 minutes. It’s fresh, fruity and easy-as!

  • Serves4
  • Prep time5 minutes
Three glasses of raspberry and mango margarita garnished with fresh raspberries.


  • 2 tbs raspberry-flavoured jelly crystals
  • 2 limes
  • 500g frozen mango
  • 1/3 cup (80ml) tequila
  • 1/3 cup (80ml) orange-flavoured liqueur
  • 1/3 cup (80ml) Coles Vanilla Flavoured Coffee Syrup
  • 250g frozen raspberries
  • Fresh raspberries, to serve

Nutritional information

PER SERVE: Energy: 1018kJ/244 Cals (12%), Protein: 2g (4%), Fat: 0.4g (1%), Sat fat: 0g (0%), Carb: 37g (12%), Sugar: 36g (40%), Fibre: 7g (23%), Sodium: 10mg (1%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the jelly crystals on a small plate. Cut 1 small wedge from a lime. Run the lime wedge around the rim of each glass, then dip each rim in the jelly crystals to lightly coat. Juice the remaining limes.
  2. Step 2

    Place the lime juice, mango, tequila, liqueur and syrup in a blender and blend until smooth. Pour half the mango mixture into a large jug.
  3. Step 3

    Add frozen raspberries to the remaining mango mixture in the blender. Blend until smooth. Pour into a jug.
  4. Step 4

    Divide the mango mixture and raspberry mixture evenly among serving glasses. Use a skewer to gently marble. Top with the fresh raspberries and serve immediately.

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