Break out the blender — warm weather calls for frozen, fruity drinks. While kids may prefer slushies, a frozen mango coconut margarita is my go-to for hot afternoons and backyard barbecues. It’s creamy, tropical, and easy to customize as alcoholic or non-alcoholic depending on the mixer you choose.
I like to keep a quality margarita mix chilled in the fridge so a blended cocktail is ready in minutes. Using a pre-made mix lets you skip measuring citrus and sweetener, and it makes converting the recipe to a mocktail simple. The mango and coconut pair beautifully: the mango brings bright fruit flavor while the coconut adds a silky finish. A quick lime-and-salt rim balances the sweetness for a truly refreshing drink.
mango coconut margarita
Recipe Type: smoothies & drinks
Author: Sarah Bakes Gluten Free
Serves: 2
Ingredients
- 1 1/2 cups ice
- 1 cup frozen mango chunks
- 1/2 cup organic margarita mix*
- 1/2 cup tequila*
- 1/2 cup unsweetened coconut milk
- 2 tablespoons pure maple syrup or honey
- lime slices and sea salt for garnish
Instructions
- Run a lime wedge around the rim of two glasses, then dip the rims into sea salt. Set the glasses aside.
- In a high-powered blender, combine the ice, frozen mango, margarita mix, tequila, coconut milk, and maple syrup or honey.
- Blend on high for 1–2 minutes until the mixture is smooth and creamy.
- Pour into the prepared glasses, garnish with lime slices, and serve immediately.
Notes
*If you use a margarita mix that already contains alcohol, omit the tequila and use 1 cup of the mix. To make a non-alcoholic version, omit the tequila and increase the margarita mix to 1 cup. Adjust sweetener to taste depending on the sweetness of your mango and mix.
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