Exotic Tropical Margarita

Exotic tropical fruit and citrus pair perfectly with good tequila, triple sec, and orange blossom water in an Exotic Tropical Margarita… Mango, guava, or passionfruit make for a unique and delicious twist on a much-loved classic!

3 tropical margaritas on a slate tray, lime wedges, tequila bottle, and citrus squeezer.

👩🏻‍🍳 Tamara Talks – About Non-Traditional Margaritas

I had a discussion about my “need” to create this tropical margarita with one of our 4 sons. He is a cocktail purist, and his response was “why would you do that? No, just no!” I guess I wasn’t surprised as he drinks Manhattans and smokes cigars with his Dad (my husband).

Mexican and Southwest food go with a traditional margarita, not a tropical fruit margarita, don’t you know? Mom begs to differ, and given that this is my blog, I’m in charge.  😆

I have always included Mexican and Southwest recipes on Beyond Mere Sustenance due to the fact that I focus on local, fresh ingredients, and I have lived in California, New Mexico, and now Texas’ Rio Grande Valley, almost my entire life. I love the flavors. However, I have found pairing my recipes with wine difficult (if not impossible).

As much as I love craft beers, I realize many of my readers do not, so I’ve gotten interested in mixology in an effort to have another option. A mixologist designs drinks that are seasonal and complementary to a given menu often using locally sourced, fresh ingredients, house made syrups, etc.

Try a blood orange mezcal negroni with shrimp ceviche tostadas, or a prickly pear martini with a Mexican grilled shrimp salad. My Tropical Margaritas will pair beautifully with many of my recipes including (but not limited to) Fried Oyster Tacos With Citrus Salsa and Tropical Black Beans and Rice.

If you’re planning a Cinco de Mayo party or other Mexican-inspired celebration, be sure to check out these unique healthyish Mexican recipes.

🥭 About Tropical Margaritas

A slate tray with dragonfruit margarita, guava margarita, and maracuya margarita.

My trio of margaritas include 3 lovely combinations (left to right): Mango Margarita, Red Pitaya (Dragonfruit) Margarita, and Maracuya (Passion Fruit) and Guayaba (Guava) Margarita. I included these 3 flavors hoping that you will grasp a concept rather than a recipe.

I’ve experienced first hand the frustration of wanting to do something with red pitaya. More often than not, the pitaya is not labeled, and they all look the same from the outside. The pitaya used in the photo was not marked, so I was delighted when I cut into the fruit! In Texas’ Rio Grande Valley, tropical fruit is available year ’round, however, that is not the case in many places.

A pitaya/dragonfruit cut in half lengthwise.

I suggest you adapt this basic recipe to whatever tropical fresh fruit is in season locally. Barring local fresh fruit, frozen fruit makes a decent substitute. Frozen mango is widely available, and quite tasty in this Tropical Margarita…

A good margarita is only as good as its ingredients. I had to learn this the hard way. I’m not one to drink liquor straight (as in shots), though I do love an occasional artisanal gin martini – “dirty” and straight up. When making margaritas, I’ve made a practice of reaching for the bottom shelf tequila.

The cheap tequila tasted like swill. The 100% agave tequila was smooth and peppery with a subtle burn at the back of the throat.

~~ Anonymous

When I was discussing this recipe with my husband, he pleaded with me to get “better stuff.” I went with a 100% agave tequila, and we did a taste test before adding it to the blender. I had a half bottle of generic tequila on my pantry shelf. Oh my! The cheap tequila tasted like swill. The 100% agave tequila was smooth and peppery with a subtle burn at the back of the throat.

🍹 Choosing Tequila for Margaritas

You don’t have to buy an expensive bottle for your margarita, but please avoid the tequilas that are less than 100% agave (typically down on the bottom shelf). The agave is mixed with sugar cane, and the flavor does affect the margarita. A good 100% agave silver tequila (not aged) is a good choice for your margarita.

I tend to look on the middle shelf at a liquor store, and by all means, select a sale bottle if it’s a good choice otherwise. Just don’t buy the “swill” on the bottom shelf. LOL.

📋 Ingredients Notes

Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

  • tropical fruit – This margarita works well with dragonfruit, mango, guava, and maracuya (passionfruit). These are the tropical fruits I’ve tried. I’m sure there are others.
  • tequila – You don’t need a “top shelf” tequila, but something decent. Also, a silver tequila results in a brighter color.
  • triple sec – Cointreau or Grand Marnier are good substitutes.
  • lime juice – Please use fresh lime juice!
  • agave sweetener – You can substitute simple syrup or honey.
  • orange blossom water – Orange blossom water is definitely optional, but we love the complexity it brings.
  • garnishes – Optional garnishes include (but are not limited to) lime wedges and sea salt for rim.

🔪 Instructions

  1. Add ingredients (all but the lime wedges and salt for glass rim) to blender. Pulse until smooth.
  2. Squeeze and rub the lime around the rim of the glass. Press into salt. Pour margarita into glass.
  3. Serve and enjoy!


What tropical fruits can I use?

My favorite is maracuya/passionfruit. When I can’t get fresh, I use Goya passionfruit pulp. Mango, pitaya/dragonfruit, guava, are all good options!

What is orange blossom water?

I keep orange blossom water in my well-stocked pantry, and its bitter aromatic flavor adds a hint of complexity to the margaritas. You can substitute orange bitters or omit it entirely.

💭 Tips

My recipe serves 1 as I prefer to make them one at a time. It’s easy to scale up.

Fresh lime juice is important. I love the little local key limes I found at the local farmers’ market.

Chill all the ingredients in advance if possible. Aclamaciones (cheers)!

Signature in red and green with chiles and limes. Healthyish Latin cuisine.
A slate tray with a mango margarita, a dragonfruit margarita, and a passionfruit guayaba margarita, lime wedges, and tequila.

Tropical Margaritas

A tropical margarita made with local, seasonal fresh tropical fruit and 100% agave tequila is a perfect sipper on its own, or paired with spicy food!
5 from 1 vote

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Prep Time 15 minutes
Total Time 15 minutes
Course Beverages
Cuisine Tropical/Mexican
Servings 1 cocktail
Calories 450 kcal


  • 4 ounces tropical fruit - cubed see notes
  • 2 ounces tequila see notes
  • 1.5 ounces triple sec or cointreau
  • 1 ounce lime juice see notes
  • 1 teaspoon agave sweetener
  • several ice cubes
  • ½ teaspoon orange blossom water - optional
  • lime wedges and sea salt for rim - optional


  • Add ingredients (all but the lime wedges and salt for glass rim) to blender. Pulse until smooth.
  • Squeeze and rub the lime around the rim of the glass. Press into salt. Pour margarita into glass.
  • Serve and enjoy!


Tropical fruit that I have used include pitaya (dragonfruit) in both red and white varieties, mango, guayaba (guava), and maracuya (passionfruit). Our favorite was a combination of guayaba and maracuya! The prettiest is, of course, the red pitaya margarita…
A decent quality tequila is important. Choose a 100% agave silver tequila for excellent results.
Fresh lime juice is important. I love the little local key limes I found at the local farmers’ market.
Orange blossom water adds an interesting hint of bitter orange, but is totally optional. It’s a distillation of bitter orange blossoms, and is commonly used in Mediterranean, Moroccan, Algerian cuisines…


Calories: 450kcal

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com

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  1. Ooooh how gorgeous does that vibrant pink dragonfruit margarita look! I’d love one right now, even though it is only 7:30am here!!

    And I totally agree that a margarita is only as good as its ingredients. I like to use reposado in mine as I just love that slightly smokey note that it imparts.

    Your photos look gorgeous too 😀

    1. It’s always cocktail hour somewhere in the world 😉 Thanks Jennifer! While I love how pretty the dragonfruit margarita is, flavor-wise, the maracuya and guayaba won hands down!