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Pasta with Asparagus Recipe (Easy Creamy Spring Pasta)
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This easy Pasta with Asparagus is the perfect spring dinner. A light, creamy sauce made with egg yolk, Parmigiano-Reggiano, and pasta water—no cream needed.
Pasta with Asparagus
When asparagus is in season, this Pasta with Asparagus is one of my favorite ways to use it. Tender asparagus gets tossed with hot pasta in a light, silky sauce made from egg yolk, Parmigiano-Reggiano, and pasta water—similar to carbonara, but brighter and perfect for spring. It’s simple enough for a weeknight dinner and comes together with just a handful of ingredients. Add your favorite protein, like shrimp, chicken, or fish, or serve a larger portion as a satisfying meatless main. If you love this recipe, you should also try my Pasta with Asparagus and Marinara or my Asparagus and Poached Eggs over Pasta.
Why This Easy Asparagus Pasta Recipe Works
I’ve been making this pasta with asparagus for years! It feels elegant but is made with simple pantry staples. The sauce comes together the classic Italian way: egg yolk, Parmigiano-Reggiano, and hot pasta water create a silky coating without any cream.
- Seasonal: Make this dish in spring, when asparagus is at its peak.
- Minimal ingredients: Four main ingredients, plus some pantry staples
- Simple: Boil the asparagus and pasta, prepare the sauce, and then combine!
- Quick: The longest step is waiting for the water to boil. Then, it comes together pretty fast.
Ingredients You’ll Need
Create a crave-worthy meal with just a few basic ingredients. See the recipe card below for the exact measurements.
- Asparagus: Rinse under cold water, snap off the tough ends, and cut into 2-inch pieces. This recipe is written for thin asparagus, but if yours are thicker, cook them for an extra minute or two.
- Pasta: Any type of pasta will work. Try spaghetti, linguine, or angel hair. You can use regular (DeLallo is my favorite), gluten-free, whole-wheat, or high-protein pasta like Barilla Protein+.
- Olive oil for sautéing garlic and asparagus
- Garlic: Crush the cloves to release their flavor.
- Seasoning: Kosher salt and freshly ground black pepper.
- Egg yolk makes the asparagus pasta creamy without adding dairy or much fat.
- Parmigiano-Reggiano: Buy the good stuff for this simple pasta dish!
How to Make Pasta with Asparagus
If the pasta seems too dry, stir in more of the reserved asparagus water, 1 tablespoon at a time, until it reaches your desired consistency. See the recipe card at the bottom for printable directions.
- Cook the asparagus in salted, boiling water until tender-crisp. Drain the asparagus, reserved 1 cup of the liquid.
- Cook the pasta according to package directions.
- Sauté the garlic until it’s golden, then add the asparagus and cook for a minute.
- Make the pasta sauce: Combine the yolk, cheese, salt, pepper, and ¼ cup of the asparagus liquid, then mix with the pasta. Cook for 2 minutes on medium-low until the sauce thickens. Stir in the asparagus, and taste for salt and pepper.
Variations
- Vegetable swaps: Replace asparagus with sugar snap peas or broccoli. Feel free to add more vegetables, like mushrooms, grape tomatoes, zucchini, or spinach. Sauté them with the garlic.
- Save water and time: Use a strainer with a handle to remove the asparagus, then boil the pasta in the same water. Don’t forget to reserve the cooking liquid when straining the pasta.
- Egg allergy? The egg yolk makes the asparagus pasta sauce creamy, but if you’re allergic, you can substitute oil or butter.
- Boost the protein by adding shrimp, diced chicken, or Italian chicken sausage to the pasta.
- Add some heat: Sprinkle in crushed red pepper.
- Brighten it with citrus: Squeeze lemon juice into the sauce or zest a lemon over it before serving.
- Herbs: Garnish with fresh basil, chives, or parsley.
- Need to feed more people? Double the recipe. You can also increase the uncooked pasta to 8 ounces, for a meatless main dish, adding a little more pasta water as needed.
Serving Suggestions
Serve this healthy asparagus pasta as a side dish with a protein, or as the main course with a salad or bread.
Storage
- Refrigerate asparagus pasta for up to 4 days.
- Reheat in the microwave or in a skillet over medium-low heat. If the pasta has absorbed too much sauce, add a splash of water or broth to thin it.
More Asparagus Recipes You’ll Love
For more spring dinner ideas, check out these five delicious asparagus recipes to inspire your next meal!
Yield: servings
Serving Size: 1 ¼ cups
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In a large pot boil 4 cups water with salt. When boiling, add asparagus and cook 3-5 minutes, until tender crisp.
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Remove with a slotted spoon and drain asparagus in colander.
-
Add the pasta then cook according to package directions for al dente.Reserve 1 cup pasta water before draining.
-
Meanwhile, in a large sauté pan heat olive oil. Add garlic and cook until golden, add asparagus, salt and pepper and sauté about 1-2 minutes, tossing with oil and garlic.
-
In a small bowl combine egg yolk, Parmigiano-Reggiano cheese, 1/4 cup reserved pasta water, salt and pepper. Mix well.
-
After pasta is drained return to pot and mix with egg mixture. Cook on medium-low about 2 minutes, until sauce thickens and sticks to pasta.
-
Toss in asparagus and mix well. Adjust salt and pepper to taste.
-
If pasta seems too dry add more reserved liquid a tablespoon at a time.
-
Serve with additional grated cheese.
Last Step:
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Serving: 1 ¼ cups, Calories: 228 kcal, Carbohydrates: 38 g, Protein: 10 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 50 mg, Sodium: 73.5 mg, Fiber: 6.9 g, Sugar: 2.2 g
Peeling Back the Onion Claims
What did randomized, controlled human trials find about the ways we may—or may not—benefit from eating onions?
Onions are potentially a good source of antioxidants, which, interestingly, are concentrated in the outer layers just beneath the papery peel. White onions, for example, contain more than ten times the antioxidants in the outer layer compared to the inner core. Unfortunately, most people discard the most nutrient-rich outermost layers, “thus losing a valuable part of the antioxidant-rich material.” In general, yellow onions have more antioxidants than white onions. Red onions beat them both, based on three different antioxidant testing methods, as seen at 0:39 in my video Are Onions Beneficial for Testosterone, Osteoporosis, Allergies, and Cancer?
Though red onions are indeed slightly better, yellow and white onions are no slouches, containing considerable levels of antioxidant activity. We know they’re nutritious, but are there any particular clinical benefits to eating onions? There are all sorts of headlines in the medical literature touting miraculous benefits, but what are these claims based on?
For example, there’s a review purporting to have evidence that testosterone levels in males are enhanced by onion, but the researchers were referring to studies like one on the effects of onion juice after testicular torsion in rats. Who cares what happens after a rat’s testicle is rotated 720 degrees counterclockwise? (Except, of course, the rat.) You don’t know what happens in people until you put human testes to the test. Only then was it discovered that onion extract doesn’t appear to affect men’s testosterone.
What about bone health? Evidently, older white women who ate onions at least once a day had an overall bone density that was 5% greater than women who ate onions no more than once a month. Now, 5% might not sound like a lot, but that improvement in bone density could potentially mean decreasing their hip fracture risk by more than 20% if, indeed, it is cause and effect.
Daily administration of onion for four weeks did cause a big bump in bone density. This could lead to a safe, effective, and low-cost approach to osteoporosis in—you guessed it—rats. Another rodent study!
Great strides have been made in treating osteoporosis with drugs, but they have the potential for serious adverse side effects, so scientists have turned their attention to natural remedies. In one study, researchers randomized people to drink onion juice or placebo onion juice for 8 weeks. Improvement was noted for a marker of bone health; however, they didn’t actually follow participants long enough to compare osteoporosis rates.
Do shallots exhibit anti-allergy activity or offer any therapeutic effects for relieving allergic runny noses? Sixteen patients were randomized equally into an antihistamine group or a group that got antihistamines and capsules containing dried shallot powder. It looked like the shallot group did better after four weeks, but there was no statistically significant difference in total symptoms between the two groups. So, another #onionfail.
What about testing the effects of eating fresh yellow onion to try to decrease the toxic effects of a chemotherapy drug called doxorubicin in breast cancer patients? Unfortunately, no significant benefit was found in decreasing damage to the liver or heart. But eating fresh yellow onion was found to help reduce high blood sugar levels and insulin resistance in breast cancer patients during doxorubicin-based chemotherapy. The drug isn’t just toxic to the liver and heart—it may also contribute to insulin resistance.
So, researchers performed a randomized, triple-blind, controlled clinical trial, randomizing patients to eat a whole onion a day or a third of an onion a day for eight weeks. What happened? The higher-dose onion group experienced a significant decrease in blood sugars and insulin resistance compared to the lower-dose group. Levels rose in the lower-dose group but fell in the higher-dose group, as you can see below and at 4:28 in my video.
So, make onions your friend. What’s the worst that can happen—a little onion breath and body odor?
Doctor’s Note
What else can we do for breast cancer? See related posts below.
Sushruta Samhita Uttaratantra Chapter 63 Rasabheda Vikalpa Adhyāya (Categories of Tastes)
AIAPGET POINTS
- Acharya Sushruta enumerates 63 categories of Rasas in Chapter 63 of Sushruta Uttara.
- 2 Rasa Combinations are 15 in number.
- In total, 20 types of 3 Rasa Combinations are formed.
- In total, 15 types of 4 Rasa Combinations are formed.
- 5 Rasa combinations are 6 in number.
For More AIAPGET Points from this chapter and also for content and preparation, please join our SARATHI Program.
The 63rd chapter of Uttaratantra of Sushruta Samhita is named as Rasabheda Vikalpa Adhyāya. This chapter deals with Categories of Tastes.
अथातो रसभेदविकल्पमध्यायं व्याख्यास्यामः ||१||
यथोवाच भगवान् धन्वन्तरिः ||२||
We will now expound the chapter on Rasabheda vikalpa- categories of tastes; as revealed by the venerable Dhafivañtari.
दोषाणां पञ्चदशधा प्रसरोऽभिहितस्तु यः |
त्रिषष्ट्या रसाभेदानां तत्प्रयोजनमुच्यते ||३||
अविदग्धा विदग्धाश्च भिद्यन्ते ते त्रिषष्टिधा |
रसभेदत्रिषष्टिं तु वीक्ष्य वीक्ष्यावचारयेत् ||४||
In the Sutra Sthana section, chapter 21, it was already stated that the doshas spread throughout the body in fifteen different ways. In this context, sixty three categories of tastes shall be described for the purpose of treatment of those doshas (which are spreading in different ways).
Tastes are six in numbers. Each individual taste and in different combinations with other tastes become sixty three in number. Only after carefully considering the sixty three combinations of tastes in the herbs (medicines), the physician should bring them into use.
एकैकेनानुगमनं भागशो यदुदीरितम् |
दोषाणां, तत्र मतिमान् त्रिषष्टिं तु प्रयोजयेत् ||५||
An intelligent physician should adopt these tastes skilfully as below mentioned –
– each one (taste) separately in case of aggravation of doshas in parts, each dosha separate, and
– the sixty three combinations of tastes in case of aggravation of doshas in combinations of two or three
Categories of two tastes
यथाक्रमप्रवृत्तानां द्विकेषु मधुरो रसः |
पञ्चानुक्रमते योगानम्लश्चतुर एव तु ||६||
त्रींश्चानुगच्छति रसो लवणः कटुको द्वयम् |
तिक्तः कषायमन्वेति ते द्विका दश पञ्च च ||७||
तद्यथा- मधुराम्लः(१), मधुरलवणः(२), मधुरकटुकः(३), मधुरतिक्तः(४), मधुरकषायः(५), एतेपञ्चानुक्रान्ता मधुरेण; अम्ललवणः(१), अम्लकटुकः(२), अम्लतिक्तः(३), अम्लकषायः(४), एते चत्वारोऽनुक्रान्ता अम्लेन; लवणकटुकः(१), लवणतिक्तः(२), लवणकषायः(३), एते त्रयोऽनुक्रान्ता लवणेन; कटुतिक्तः(१), कटुकषायः(२), द्वावेतावनुक्रान्तौ कटुकेन; तिक्तकषायः(१) एक एवानुक्रान्तस्तिक्तेन; एवमेते पञ्चदश द्विकसंयोगा व्याख्याताः ||८||
Classification-
Proceeding further,
– madhura rasa (sweet taste) together with another one makes five categories;
– amla rasa (sour taste) together with another one makes four categories;
– lavaṇa (salt) together with another one makes three categories;
– katu rasa (pungent taste) together with another one makes two categories;
– tikta rasa (bitter taste) and kaşāya (astringent taste) together with another one makes two categories;
Fifteen categories are formed thus.
They are as follows-
Below mentioned are the five combinations of madhura rasa – sweet taste –
- Madhura + amla
- Madhura + lavana
- Madhura + Katu
- Madhura + Tikta
- Madhura + Kashaya
Below mentioned are the four combinations of amla rasa – sour taste –
- Amla + Lavaṇa
- Amla + Katu
- Amla + Tikta
- Amla + Kashaya
Below mentioned are the three combinations of lavana rasa – salt taste –
- Lavaṇa + Katu
- Lavana + Tikta
- Lavana + Kashaya
Below mentioned are the two combinations of katu rasa – pungent taste –
- Katu +Tikta
- Katu + Kashaya
Below mentioned is one combination of tikta rasa – bitter taste –
- Tikta + Kaṣāya
This one is the combination of tikta.
Categories of three tastes
त्रिकान् वक्ष्यामः-
आदौ प्रयुज्यमानस्तु मधुरो दश गच्छति |
षडम्लो लवणस्तस्मादर्धमेकं तथा कटुः ||९||
Now, the categories of three tastes shall now be described –
First of all,
– madhura rasa – sweet taste, in combination with other two tastes forms ten categories;
– amla rasa – sour taste, in combination with other two tastes, forms six categories,
– lavana rasa – salt taste, in combination with other two tastes, forms half of it (in other words three) and
– katu rasa – pungent taste, in combination with other two tastes, forms only one category
If Amla Rasa is counted as the first Rasa, how many 3 RASA combinations / types would it form in combination with other Rasas?
- 15
- 05
- 06
- 10
Ans – d. 10. Ref – Su.Ut.63/9-10
तद्यथा- मधुराम्ललवणः(१), मधुराम्लकटुकः(२), मधुराम्लतिक्तः(३), मधुराम्लकषायः(४), मधुरलवणकटुकः(५), मधुरलवणतिक्ताः(६), मधुरलवणकषायः(७), मधुरकटुकतिक्तः(८), मधुरकटुकषायः(९), मधुरतिक्तकषायः(१०), एवमेषां दशानां त्रिकसंयोगानामादौ मधुरः प्रयुज्यते; अम्ललवणकटुकः(१), अम्ललवणतिक्तः(२), अम्ललवणकषायः(३), अम्लकटुतिक्तः(४), अम्लकटुकषायः(५), अम्लतिक्तकषायः(६), एवमेषां षण्णामादावम्लः प्रयुज्यते; लवणकटुतिक्तः(१), लवणकटुकषायः(२), लवणतिक्तकषायः(३), एवमेषां त्रयाणामादौ लवणः प्रयुज्यते; कटुतिक्तकषायः(१), एवमेकस्यादौ कटुकः प्रयुज्यते; एवमेते त्रिकसंयोगा विंशतिर्व्याख्याताः ||१०||
They are as follows –
Below mentioned ten categories are formed from combination of three tastes, commencing from madhura rasa – sweet taste
- Madhura +Amla+ Lavana
- Madhura + Amla+ Katu
- Madhura + Amla+ Tikta
- Madhura + Amla+ Kasaya
- Madhura + Lavana+ Katu
- Madhura + LAvana + Tikta
- Madhura + Lavana+ Kasaya
- Madhura + Katu+Tikta
- Madhura + Katu+Kasaya
- Madhura + Tikta+ Kasaya
Below mentioned six categories are formed from combination of three tastes, commencing from amla rasa – sour taste,
- Amla + Lavana+ Katu
- Amla + Lavana+ Tikta
- Amla +Lavana+ Kasaya
- Amla +Katu+Tikta
- Amla +Katu+Kasaya
- Amla +Tikta+ Kasaya
Below mentioned three categories are formed from combination of three tastes, commencing from lavana rasa – salt taste,
- Lavana + Katu+ Tikta
- Lavana+ Katu+ Kasaya
- Lavana+ Tikta+ Kasaya
Below mentioned one category is formed from combination of three tastes, commencing from katu rasa – sour taste,
- Katu+ Tikta+ Kasaya
Thus, all these put together form twenty categories of combinations of three rasas.
Categories of four tastes
चतुष्कान् वक्ष्यामः |
चतुष्करससंयोगान्मधुरो दश गच्छति |
चतुरोऽम्लोऽनुगच्छेच्च लवणस्त्वेकमेव तु ||११||
Now, combinations of four tastes shall be described.
– combination of four tastes commencing with madhura rasa- ten categories,
– combination of four tastes commencing with amla rasa – four categories,
– combination of four tastes commencing with lavana rasa – one category
These are as follows-
Categories of four tastes
मधुराम्ललवणकटुकः(१), मधुराम्ललवणतिक्तः(२), मधुराम्ललवणकषायः(३), मधुराम्लकटुकतिक्तः(४), मधुराम्लकटुकषायः(५), मधुराम्लतिक्तकषायः(६), मधुरलवणकटुकतिक्तः(७), मधुरलवणकटुकषायः(८), मधुरलवणतिक्तकषायः(९), मधुरकटुतिक्तकषायः(१०), एवमेषां दशानामादौ मधुरः प्रयुज्यते; अम्ललवणकटुतिक्तः(१), अम्ललवणकटुकषायः(२), अम्ललवणतिक्तकषायः(३), अम्लकटुतिक्तकषायः(४), एवमेषां चतुर्णामादावम्लः; लवणकटुतिक्तकषायः(१), एवमेकस्यादौ लवणः; एवमेते चतुष्करससंयोगाः पञ्चदश कीर्तिताः ||१२||
Below mentioned are the ten categories of four rasas formed from madhura rasa and other three tastes –
- Madhura + Amla + Lavana + Katu
- Madhura + Amla + Lavana +Tikta
- Madhura + Amla + Lavana +Kasaya
- Madhura +Amla+Katu+ Tikta
- Madhura + Amla +Katu+ Kasaya
- Madhura + Amla+ Tikta+ Kasaya
- Madhura +Lavana+Katu+Tikta
- Madhura +Lavana+Katu+ Kasaya
- Madhura +Lavana+Tikta+Kasaya
- Madhura +Katu+Tikta+Kasaya
Below mentioned are the four categories of four rasas formed from amla rasa and other three tastes –
- Amla +Lavana+ Katu+ Tikta
- Amla+ Lavana+ KAtu+ Kasaya
- Amla+ LAvana+ Tikta+ KAsaya
- Amla+ Katu+ Tikta+ Kasaya
Below mentioned is one category of four rasas formed from lavana rasa and other three tastes –
- Lavana + katu+ tikta+Kasaya
Thus all together, fifteen categories of combinations of four tastes are formed.
Combination of five tastes
पञ्चकान् वक्ष्यामः |
पञ्चकान् पञ्च मधुर एकमम्लस्तु गच्छति ||१३||
Now, combinations of five tastes shall be described. They are as follows –
– madhura rasa – sweet taste would form five categories with four other tastes,
– amla rasa – sour taste would form one category with four other tastes
मधुराम्ललवणकटुतिक्तः(१), मधुराम्ललवणकटुकषायः(२), मधुराम्ललवणतिक्तकषायः(३), मधुराम्लकटुतिक्तकषायः(४), मधुरलवणकटुतिक्तकषायः(५), एवमेषां पञ्चानामादौ मधुरः प्रयुज्यते; अम्ललवणकटुतिक्तकषायः(१), एवमेकस्यादावम्लः; एवमेते षट् पञ्चकसंयोगा व्याख्याताः ||१४||
Below mentioned are the five categories formed from five tastes with madhura rasa and other four rasas –
- Madhura + amla + lavana + katu + tikta
- Madhura+ amla+ LAvana+ KAtu+ Kasaya
- Madhura+ Amla+ Lavana+ KAtu+ Kasaya
- Madhura+ Amla+ LAvana+ Katu+ Kasaya
- Madhura+ lavana+ Katu+Tikta+ Kasaya
Below mentioned is one category formed from five tastes with amla rasa and other four rasas –
- Amla+ lavana +katu+Tikta+ Kasaya
Combination of six tastes
षट्कमेकं वक्ष्यामः; एकस्तु षट्कसंयोगः- मधुराम्ललवणकटुतिक्तकषायः; एष एक एव षट्संयोगः ||१५||
All of these six put together are the categories of combinations of five tastes.
Now, the combination of six tastes shall be described.
There is only one category formed by the combination of all six tastes, such as –
- Madhura + amla + lavana + katu + tikta + Kaşāya
एकैकश्च षड्रसा भवन्ति- मधुरः(१), अम्लः(२), लवणः(३), कटुकः(४), तिक्तः(५), कषायः(६), इति ||१६||
Each taste considered separately, forms six categories, such as –
– Madhura – sweet
– Amla – sour,
– Lavana – salt,
– Katu – pungent,
– Tikta – bitter and
– Kasaya – astringent
भवन्ति चात्र-
एषा त्रिषष्टिर्व्याख्याता रसानां रसचिन्तकैः |
दोषभेदत्रिषष्ट्यां तु प्रयोक्तव्या विचक्षणैः ||१७||
Thus, the sixty three categories of combinations of tastes have been described. These sixty three tastes should be administered in accordance with the categories of combinations of doshas as described in chapter 66.
इति श्री सुश्रुतसंहितायामुत्तरतन्त्रे तन्त्रभूषणाध्यायेषु रसभेदविकल्पाध्यायो नाम (प्रथमः, आदितः) त्रिषष्टितमोऽध्यायः।।६३।।
Thus ends the sixty-third chapter by name Rasabheda Vikalpa in Uttara Sthana of Suśruta Samhita.
Practice this mudra daily to gain weight and healthy Skin and Hair#clearskin#hairgrowth #weightgain
Practice this mudra daily to gain weight and healthy Skin and Hair#clearskin#hairgrowth #weightgain#psychesurfwithsheetal #youtubeshorts #glowingskin #healthyskin #weightgaining #yogamudra #yogainfluencer
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Wondering how to lose weight after delivery with a newborn in your arms? | The Birthwave
Sleepless nights, endless feeds, and no time for the gym? Mama, you’re not alone
The truth is — postpartum weight loss doesn’t need fancy diets or long workouts. By sneaking in tiny changes into your daily routine, you can lose baby weight naturally and safely while bonding with your little one.
Here are 10 easy tricks for new moms to lose weight after pregnancy
1. Take your baby for stroller walks – best post pregnancy cardio.
2. Breastfeed if possible – it helps burn calories naturally.
3. Replace refined sugar with jaggery or honey.
4. Do gentle squats or stretches while rocking your baby to sleep.
5. Drink a glass of water before every meal to avoid overeating.
6. Keep fruit & veggie snack boxes ready for quick healthy bites.
7. Try 10-min postpartum workout at home when baby naps. Need one ? Comment ‘EXERCISE’ and we’ll send you a MAMA FRIENDLY POSTPARTUM EXERCISE PLAN
8. Cut late-night snacking – switch to herbal tea.
9. Sleep when your baby sleeps – rest fuels weight loss.
10. Dance with your baby – a fun way to burn calories and bond
Remember mama: it’s not about a quick “snap back.” Losing weight after pregnancy is about feeling healthy, strong, and confident in your new body.
Save this post & share with a mom friend who’s on her postpartum fitness journey!
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Dr. Santoshi Nandigam is a Gynecologist and Obstetrician at TheBirthwave clinic, Nungambakkam, Chennai. With 13 years of overall experience, Dr Santoshi is one of the best gynecologists in chennai. She passionately supports natural birthing and normal delivery and has been conducting Childbirth Education Workshops in Chennai and Hyderabad for over a year.
This space is dedicated to women holistic wellness related topics. From pregnancy, childbirth to PCOS and laparoscopy, we have covered it all.
Address:
The Birthwave
8/15, Mahalingapuram Main Road,
Mahalingapuram,
Nungambakkam,
Chennai – 600034.
Ph : 9840798472
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Mango Margarita
Mango Margarita
This Mango Margarita is refreshing and tropical, with fresh lime juice for just the right amount of bright balance. Made with frozen mango, it’s a recipe you’ll bring out anytime you’ve got Mexican food on the menu!
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You’re 5 minutes away from the best mango margarita you’ve ever tasted!
Step away from the bottled mango margarita mix! It takes the same amount of time to make a mango marg from scratch when you start with frozen mango.
This, my friends, is the secret to mango margarita success. Fresh mangoes can be finicky, but frozen mangoes are always perfectly sweet because they’re picked and packaged at the peak of ripeness.
It’s also the secret to this margarita’s ease. No slicing and pitting and dicing, just throw some frozen mango cubes into a blender. You can do this!
Let’s talk about what makes this recipe a standout.
- Bright and Balanced. I’m not a fan of cloyingly sweet cocktails, so you’re not going to get that here. It’s fruity, sweet, and tropical, but each serving has the juice of a whole lime to bring lots of tart brightness to balance the mango.
- No Special Equipment Needed. Just a blender! If you don’t have a full bar set-up, you’ll appreciate not having to improvise a cocktail shaker and such.
- Never Disappoints. When you start with sweet frozen mango (and not a bottled mixer!), you can’t go wrong.
If you adore margaritas as much as I do, don’t miss my Spicy Margarita Recipe and this St. Germain Margarita!
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Frozen Mango. If you want to use fresh mangoes, you’re still going to have to freeze it to get that thick frozen margarita vibe. (If they’re not frozen, the margarita will still be delicious, just not quite as thick.)
- Blanco Tequila. Clean and crisp to let the mango shine.
- Fresh Lime Juice. Don’t use bottled! Fresh has a more vibrant, dynamic flavor.
- Cointreau or Triple Sec. Adds a subtle orange flavor.
- Agave Nectar. You can swap in simple syrup if you’d like, but agave is the more authentic choice.
- Ice. More ice will make a thicker margarita, but just keep in mind it will also water down the flavor, so be careful about how much you add.
- Salt. Just a pinch enhances all the flavors.
- Tajin and Lime. For rimming the glass.
Step-By-Step Instructions
Rim the Glass (photo 1). Run a lime wedge around the rim of your glass, then dip it into Tajin to coat.
Blend the Base (photo 2). In a high-speed blender, combine the frozen mango, tequila, lime juice, Cointreau, agave, and a pinch of salt. Blend until smooth.
Adjust the Texture (photo 3). Add a couple of small handfuls of ice and blend again. Continue adding ice until you reach your desired thickness. Taste and adjust.
Serve. Pour into glasses, garnish with lime wedges, and enjoy immediately. ENJOY!
Recipe Variations
- Heat Things Up. Add jalapeño or a pinch of cayenne to the blender.
- Make It Mocktail. Skip the alcohol and add a little extra lime juice and sparkling water.
What to Serve with Mango Margaritas
- Tacos. Taco night is so much better when it includes a mango margarita! Try my Salmon Tacos or Shrimp Tacos
- Other Tex-Mex Faves. Like this Healthy Taco Salad or Vegetarian Enchiladas.
- Chips and Dip. My Homemade Guacamole and Corn Salsa are always wins.
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Mango Margarita
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This frozen mango margarita blends sweet mango with lime and tequila into a refreshing cocktail that’s perfect for warm days and gatherings.
Servings 2 drinks
Calories 356kcal
Ingredients
- 2 cups frozen mango chunks about 8 ounces
- ½ cup blanco tequila 4 ounces
- ¼ cup freshly squeezed lime juice 2 ounces; about 2 limes
- 2 tablespoons Cointreau 1 ounce or triple sec
- 2 tablespoons light agave nectar 2 ounces
- Ice
- Pinch kosher salt
- Lime wedges for serving and rimming
- Tajin for rimming
Instructions
-
If desired, rim your glasses with tajin by running a lime wedge around the edge to moisten it, then dipping it in tajin to adhere.
-
In a high-speed blender, combine the mango, tequila, lime juice, Cointreau, agave, and salt. Blend until smooth.
-
Add 2 small handfuls of ice and blend. Blend, then taste and adjust the margarita as desired. If you'd like it thicker, continue adding ice until your desired consistency is reached.
-
Pour into glasses and enjoy immediately, garnished with additional lime.
Nutrition
Serving: 1g | Calories: 356kcal | Carbohydrates: 47g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 3mg | Potassium: 313mg | Fiber: 3g | Sugar: 41g | Vitamin A: 1800IU | Vitamin C: 73mg | Calcium: 23mg | Iron: 0.3mg
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