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Mango Coconut Frozen Margaritas (Alcoholic and Virgin Recipes)

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Let’s throw a fiesta and escape to paradise with some Mango Coconut Frozen Margaritas with a salted coconut rim. Both alcoholic and virgin margarita recipes are included so everyone of all ages can enjoy.


Mango Coconut Frozen Margaritas (alcohol and virgin recipes)

This post is sponsored by Pringles®. As always, thank you for reading and supporting brands I work with as it helps keep Chocolate Moosey running.

I know you’re probably tired of hearing/reading this from around the Internet, but I’m so over winter. Over it. I’m over the negative degrees wind chill and my chapped face. I’m over brushing the snow off of my car and soaking wet boots. I’m over the freezing rain and flood warnings. I know I live in western PA, but this winter has been the worst I remember in years. I will say it’s finally warm this week as it’s been in the 50s. Thank freaking goodness. Now if the ice would just melt in my apartment’s parking lot so I don’t slide when I get out of the car, that would be great. When I find myself grumpy over the weather, I like to escape through food (after all, I am a food blogger!). Take these Mango Coconut Frozen Margaritas for example. I don’t think you can get any further away from winter than with mangos and coconut. Even though I said in my last post that I’m a beer girl, I do enjoy a good cocktail (or mocktail if it’s non-alcoholic). Of course when I drink a margarita, I like to throw myself a mini fiesta with food that pairs well with the drinks. Think wine pairing but with more Latin flair. Mango and coconut go really well with spicy flavors, and since I love eating snacks of all kinds, I paired my frozen margaritas with spicy corn tortilla chips, like the new Zesty Salsa Pringles® Tortillas. Chips that I didn’t have to make and fresh margaritas that only take a few minutes in the blender. Can a fiesta get any better than that?


Mango Coconut Frozen Margaritas (alcohol and virgin recipes)

Can I confess something? I *finally* conquered cutting a mango the proper way. Every time I try, I end up not doing so well (although with these margaritas, you don’t have to worry too much about knife cuts as they get blended anyway). Here’s the guide I used to explain how to cut a mango. I’m not a big fan of ice in my drinks, so I opted to freeze my fresh mango cubes before blending. Feel free to use already-frozen mango chunks or add some crushed ice to the blender. For the coconut milk, I used canned coconut milk after giving it a good shake and stirring it together. Sometimes the solid and liquid are separate in the can, so you want to whisk everything together and make sure it’s all liquid before measuring, just like regular milk. For the rim, I combined finely shredded coconut with sea salt. If you can’t find finely shredded, just pulse regular shredded coconut in a food processor a few times (or you can chop it up finely with a knife).


Zesty Salsa Pringles Tortillas

Of course you can’t have a fiesta without food! I paired my margaritas with the new Zesty Salsa Pringles® Tortillas, which are packed with a tangy, mouth-watering tomato flavor. I’ve always been a Pringles girl, especially for road trips as I almost always pack a few cans to snack on in the car. The best part is you don’t need a dip as they are flavorful on their own (can you imagine me trying to eat chips and dip in the car?!). You don’t need a dip with Pringles®, but you do need something to drink! You’ve heard of wine pairings – why not margarita pairings? The spiciness of the zesty salsa pairs really well with these Mango Coconut Margaritas because they cool down your palate.


Mango Coconut Frozen Margaritas (alcohol and virgin recipes)

I included both alcoholic and non-alcoholic versions below so you can make your drink however you like. Most of the time when I’m invited to parties, I usually drive myself or end up being the designated driver. Why should I miss out on all the fun with boring water or regular pop? :)

Mango Coconut Frozen Margaritas

Mango Coconut Frozen Margaritas

Yield: 2 drinks
Prep Time: 15 minutes
Total Time: 15 minutes

Let’s throw a fiesta and escape to paradise with some Mango Coconut Frozen Margaritas with a salted coconut rim. Both alcoholic and virgin margarita recipes are included so everyone of all ages can enjoy.

Ingredients

Alcoholic Version

  • 1 fresh mango, cubed and frozen for at least 30 minutes (roughly 2 cups)* (see Note)
  • 1/2 cup (4 ounces) tequila
  • 1/4 cup (2 ounces) triple sec
  • 1/2 cup coconut milk** (see Note before measuring)
  • 1/4 cup fresh lime juice (roughly 2-3 limes)
  • 2 tablespoons sugar
  • 1 teaspoon finely shredded coconut***
  • 1/4 teaspoon sea salt
  • 2 lime slices
  • !Non-Alcoholic Version
  • 1 fresh mango, cubed and frozen for at least 30 minutes (roughly 2 cups)* (see Note)
  • 1/2 cup lemon lime soda
  • 1/2 cup coconut milk** (see Note before measuring)
  • 1/4 cup fresh lime juice (roughly 2-3 limes)
  • 2 tablespoons sugar
  • 1 teaspoon finely shredded coconut***
  • 1/4 teaspoon sea salt
  • 2 lime slices

Instructions

  1. Add the mango, alcohol or soda, coconut milk, lime juice, and sugar to a blender and blend for a few minutes until completely smooth.
  2. Combine the shredded coconut and sea salt then place on a plate. Run a lime slice around the rim of one margarita glass then roll the rim in the coconut salt mixture. Repeat with the other glass.
  3. Fill each glass with the margarita mixture and garnish with the lime. Serve immediately.

Notes

I’m not a big fan of ice in my drinks, so I opted to freeze my mango before blending. Feel free to use already-frozen mango chunks or add 1/2 cup crushed ice

*Make sure the canned coconut milk is stirred together. Sometimes the solid and liquid separate in the can. Whisk everything together so it's all liquid (just like regular milk) then measure. If you're using leftover coconut milk that was refrigerated, it needs to be at room temperature - it'll be too thick if used cold.

***If you can’t find finely shredded coconut, just pulse regular shredded coconut in a food processor a few times or chop it up finely with a knife

© Carla Cardello
Cuisine: Mexican / Category: Drinks

 

Disclosure: This is a sponsored post written by me on behalf of Pringles®. All money earned helps keep Chocolate Moosey up and running. As always, thank you for your support!

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Reader Interactions

Comments

    • This drink sounds like the perfect getaway from your weather! And on that note, it snowed (again) this morning. Spring, where are you?!

      Reply

  5. So glad to know that you are a “beer girl” – a real one who likes real, good beer. That explains a lot about why your recipes are so good. I’m big on craft brews, too – when my husband and I drive around the country, we are always looking for new breweries.

    These Margaritas sound great, but I given the amount of alcohol in them, I’d be drunk after just a few sips! That doesn’t mean I wouldn’t try them, though. I would have to find something else to pair with them – perhaps dark chocolate? – because I have no interest in chips. Weird, I know, but true.

    Reply

    • Ha feel free to reduce the amount of alcohol! It’s also divided between two drinks as well. Hmm white chocolate would be a nice pair because I’ve done some tropical dessert recipes that use white chocolate. I’m sure dark chocolate would be great too :)

      Reply

  8. My husband goes to Mexico for work quite often, and because (good) tequila is cheaper than water down there, he brings back bottle after bottle, way faster than we can drink it. Pinning this recipe so I can start to put a dent in our stash. I’ll make sure to have some Pringles on hand so we’re not drinking on empty stomachs ;)

    Reply

  9. I’ve been eyeing those Pringles at the store and now I’m dying for a can! I’m usually a BBQ chip fan.

    Love that you didn’t water these down with ice! Bet they’re amazing!

    Reply

  11. You have the makings of a perfect party right here with that refreshing margarita (love coconut and mango!) and those tasty Pringles! Can’t wait to try their new flavors!

    Reply

  12. Oh, Carla! I’ve fallen in love with odd margaritas (as in not standard), and this one calls to me very loudly. I’ll have to invest in both tequila and triple sec, but I’m sure this will be up at the top of my list of favorite margaritas. After having a regular margarita that I really liked at a restaurant last summer, I’ve realized that the secret to a good margarita is to make it totally fresh (no sweet/sour mix). Thanks for inspiring me.

    Reply

  13. I’m a little late to this party since we were traveling for two months, but fortunately it’s never too late for a good margarita. I’m more likely to make the non-acololic version for myself these days because alcohol tends to be very hard on my stomach. But I think I would choose to use lemonade in place of the soda because a) I don’t drink soda and b) I’ve never liked lemon-lime soda, because something in it does not taste good to me.

    Reply

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