These mango coconut margaritas taste just like a creamsicle. Perfect for Cinco de Mayo.

Mango Coconut Margarita

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.

Mango Coconut Margarita
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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?

Mango Coconut Margarita

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.

Mango Margarita

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:

Coconut Cilantro Margarita Ice Pops
Serrano Cucumber Margarita
Spicy Piña Colada Margarita

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Mango Coconut Margaritas

Servings: 2 servings
Prep: 5 minutes
Total: 5 minutes
A mango, coconut, lime infused frozen margarita. If this doesn’t scream summer, I’m not sure what does.


  • 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!


Serving: 1SERVINGCalories: 480kcalCarbohydrates: 70gProtein: 3gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 1gSodium: 87mgFiber: 5gSugar: 60g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Drinks
Cuisine: Mexican

 Slightly adapted from The Pioneer Woman Cooks: Food from My Frontier

Founder and Writer at Running to the Kitchen | About

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.

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  1. Ever since we had margaritas in Vegas, Mike and I have been dreaming of having them again. I think this weekend is the plan. I totally want to try these!