In a small heavy saucepan, bring the mint, sugar and 1/2 cup water to a boil over medium heat. Stir until the sugar dissolves. Cool to room temperature.
Strain the mint syrup through a fine mesh sieve into a blender. Press firmly on the mint leaves to release all of the syrup. Add the tequila, lime juice, mango and ice. Blend until pureed.
Pour into chilled glasses. Garnish with lime wedges and serve.
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