In a small bowl, combine the raspberries and sugar. Use a fork to mash the raspberries thoroughly.

Using a spoon or rubber spatula, push the mashed raspberry mixture through a fine mesh strainer to remove the seeds.

In a blender, combine one package of mango chunks, 1/2 cup of tequila, 1/3 cup of lime juice, and 1/4 cup of triple sec. Blend until the mixture is smooth and creamy.

Taste the mixture and add simple syrup if desired for additional sweetness. Blend again briefly to incorporate.

Pour the blended mango mixture into two glasses.

Drizzle half of the raspberry sauce over the top of each glass and swirl gently with a spoon to create a marbled effect.

Repeat the process from the beginning to make two more margaritas.