Combine sea salt, chili powder and crushed red pepper, spread on a plate that enough to rim your margarita glass.
Using a wedge of lime, moisten the edge of the glass then dip into the chili salt. Set rimmed glass aside.
For the Mango Margaritas
In your blender combine frozen mango, ice, tequilla, triple sec and lime juice. Blend until completely smooth.
Carefully pour/scoop into chili rimmed glasses. Garnish with an additional wedge of lime and sprig of cilantro, if desired.
For a Skinny Sparkling Mango Margarita, fill each glass 1/2 way with the frozen mixture then top with mango sparkling water. This will stretch the recipe to 4 servings and reduce the nutritional info by 1/2 per serving.