Helllooooo and welcome to Margarita Weeeeekkk (yelled in an Oprah voice, obviously)!! Margarita Week is being hosted by the fabulous Kate at Hola Jalapeno and you should really do yourself a favor and check each and every margarita recipe out. I got really lucky because my day for margarita week feel on the actual Cinco De Mayo, so I think that gives me permission for extra tacos and always more chips, right? I really wasn’t into margaritas until the last few years, when we moved to an apartment that is literally 1 block away from this pretty sweet taco restaurant here in Milwaukee. It’s one of those places that is SO good, but if you get too into going really often, it loses its appeal after a while. Lucky for me, I haven’t burnt myself out on tacos and margaritas quite yet, so I’m going to keep on keepin’ on with my semi-weekly taco dates.For my margarita recipe I wanted to satisfy my love for mangoes but also use my new favorite non-dairy milk, coconut milk, so the mango lime margaritas were born!
The good things about these mango lime margaritas is that they also keep well in the fridge, so if you don’t drink them right away (who are you?!), they can chill in the fridge in the meantime since they are frozen style. Also, the slushy factor of your margarita all depends on preference, so feel free to add more ice cubes as needed. I prefer my margaritas somewhat slushy, but not brain freeze level cold, if that makes sense? At the end of the day, you do your margarita style!
- 2 mangoes, cubed
- 1 cup light coconut milk
- 2 tablespoons agave nectar
- 3-4 ounces tequila
- 5-6 ice cubes
- In a blender, combine the mango, coconut milk, agave nectar, and tequila. Blend until smooth, then add ice cubes and blend again until icy.
- Serve in salt/lime zest rimmed glasses.