Whenever I dine at a Mexican restaurant, the first thing I look for on the menu is a coconut margarita. They’re more uncommon than you’d think. So one day I decided to make my own, and let’s just say… they left a lot to be desired.
I try to avoid excess sugar in my cocktails, but even with the added agave nectar, something about the coconut margarita just wasn’t tasting right. But, since mangoes are naturally sweet (and make a great tropical pairing with coconut), I added a few cups of sliced mangoes to the drink and…. perfection!
For this frozen mango coconut margarita, you can either use frozen mango chunks or fresh mango slices. I generally use about 8 ice cubes, but if you’re using frozen mango, you’ll likely need less.
|Frozen Mango Coconut Margarita|| |
- 1 cup coconut milk
- ½ cup coconut water
- ¼ cup unsweetened shredded coconut
- 1 mango
- 2 shots tequila (about ⅓ cup)
- 3 tbsp agave nectar
- 1 tbsp fresh lime juice
- 1 tsp sea salt
- 8 ice cubes
- Remove skin from mango and slice into chunks. Discard skin and pit.
- In a blender, combine all ingredients except for ice, and blend until smooth.
- Add ice and blend again until drink has a frozen consistency, then pour into margarita glass.
- Garnish with lime and serve immediately.