These mango coconut margaritas taste just like a creamsicle. Perfect for Cinco de Mayo.
I hope that title doesn’t throw you off. Mango + coconut + tequila? It kinda makes my stomach turn a little bit thinking about the creamy coconut mixing with the tequila. That might have more to do with my 21st birthday, too many tequila shots and an episode of me, the Carlisle hospital and a nurse named Penny who didn’t like being bitten though more than anything else.
I usually can’t do tequila for that exact reason. Margaritas are the only exception. Especially, fruit ones.
Since I know you’re planning on making the best meat on this earth this weekend for Cinco de Mayo or just because it’s amazing and needs no holiday to be enjoyed, I thought I’d share the mango margarita we slurped while devouring that pizza.
Ree has a recipe in her book that I took some liberty in switching up. I barely follow recipes when it comes to food, so drinks are a total wing it kind of thing. How bad can they turn out when alcohol is involved?
Particularly that Patron you see hiding out in the background. Ulysses doesn’t drink alcohol unless it has an umbrella in it and yet every year, friends, coworkers, random acquaintances give him bottles of booze for the holidays.
For the sake of my liquor cabinet, I hope they never find out the truth.
So, it’s Friday and if that’s not a good enough excuse for a drink, it’s Cinco de Mayo tomorrow and if that’s not a good enough excuse, there’s no hope for you.
Have a drink, maybe a coconutty, lime infused mango margarita maybe just a beer, kick your feet up and enjoy the weekend!
Prefer citrus flavors in your marg? Try this Texas margarita recipe.
More margarita inspiration to try:
Mango Coconut Margaritas
- 1/2 cup tequila
- 1/3 cup triple sec
- 15 ounce can mango slices, drained (fresh, ripe mango will work too)
- zest of 1 lime
- juice of 1/2 a lime
- 1/4 cup coconut milk, I used from a carton, but from a can would probably be even better!
- 1 tablespoon agave
- 1-1 1/2 cups ice
- Combine all ingredients in a blender and puree until ice is broken up and almost smooth.
- If you want to garnish the rim of the glass, combine sugar & lime zest on a plate. Wet the rim of a glass with a cut lime and flip the rim into the sugar/lime mixture until it sticks to the glass all the way around.
- Pour drink and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Slightly adapted from The Pioneer Woman Cooks: Food from My Frontier
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.