If you're looking for the ultimate coconut margarita recipe for your next party or happy hour, you're going to love these frozen coconut and mango margaritas. They come together in less than 10 minutes with a handful of easy-to-find simple ingredients.
And, they’re just as perfect for a small weekend get-together as they are for a big Cinco de Mayo bash. With a fruity, tropical flavor and a beautiful, golden color from the mangos, this is one of those cocktails that makes you look like a pro without even trying.
Aside from being gorgeous (hello sunny yellow mangos and an edible flower garnish), what I love best is that this recipe easily doubles, triples, or quadruples for a batch cocktail that'll have everyone coming back for seconds.
The cream of coconut and creamy coconut milk give it a rich, silky texture for a tropical twist, while the frozen mango keeps it icy cold without watering anything down.
Whether you're hosting a backyard cookout or just hanging out on the porch with friends, this frozen coconut margarita is a guaranteed crowd-pleaser and will be a drink you'll want to sip on all summer.
If you love a themed party as much as I do, you'll want to serve this coconut margarita with some amazing Mexican and Tex-Mex dishes. My homemade guacamole and restaurant style cheese dip are musts when it comes to appetizers.
For the main course, I recommend serving my instant pot barbacoa tacos with pickled red onions for topping. We can't forget about dessert, so keeping the tropical theme, I recommend serving up my Dole whip recipe or these baked churros.
Sounds pretty great, right? Let's get to making those mango margaritas!
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Ingredients
Before we get started, let's gather the ingredients we need for this mango and coconut lime margarita recipe:
- frozen mango chunks
- tequila blanco (white or silver tequila)
- orange liqueur
- fresh lime juice
- cream of coconut
- full-fat coconut milk
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, let's make those frozen coconut margaritas!
- First, place the mango in a blender. Top with the tequila, orange liqueur, lime juice, cream of coconut, and coconut milk.
- Then, blend until the mixture is smooth, adding ice or more coconut as needed to reach desired consistency. Pour into margarita glasses or your favorite cocktail glass and garnish with a slice of lime and edible flowers.
Hint: Look for cream of coconut with the cocktail mixers at the grocery store. I like Coco Lopez.
Substitutions
Need to make some ingredient swaps? Here are some suggestions:
- Frozen mango - Use fresh mango if you don't have frozen. Just add ice cubes to the blender to make it frozen.
- Lime juice - Lime juice is the traditional ingredient in margaritas, but lemon juice works great too.
- Orange liqueur - You can use Grand Marnier, Triple Sec, or Cointreau interchangeably. Or, add a splash of orange juice if you prefer.
- Coconut Milk - Instead of coconut milk, whole milk or half-and-half are good substitutes.
Variations
Check out these additional ways to change up this easy coconut margarita recipe:
- Spicy - Use jalapeño tequila to give this margarita a kick.
- Smoky - Instead of tequila, go for mezcal. It'll add a smoky flavor to the cocktail.
- Pineapple Coconut Margaritas - Swap out frozen pineapple for the mango to make a pina colada-inspired margarita.
- Non-Alcoholic Mango Coconut Margaritas - This margarita is easy to make as a mocktail. Omit the tequila and orange liqueur and add some mango nectar and orange juice in place of the two spirits.
- Toasted Coconut Rim - If you want to use something besides edible flowers for garnish, you can rub the rim of the glass with lime juice or agave syrup and coat with toasted coconut flakes.
Equipment
Here's the equipment you'll need to make this simple coconut margarita recipe:
- blender
- liquid measuring cups
- measuring spoons
- dry measuring cups
- juicer
Storage
For the best results, store leftovers in an airtight container in the freezer for up to 3 months.
Tasty Tip
Both the coconut milk and cream of coconut will need to be stirring thoroughly before using. There will likely be a layer of the coconut fat solids at the top of the can and the liquid underneath. I like to transfer the mixture to a liquid measuring cup and give it a stir.
Frequently asked questions
I recommend using white (or silver) tequila, often labeled blanco tequila. It won't fight with the other flavors of the margarita. For a richer flavor, you can also use reposado tequila which is tequila that's been aged in oak barrels.
You can use any of them! They are all orange-flavored liqueurs.
That's a great question! No, cream of coconut and coconut cream are not the same. Cream of coconut is sweetened and is used in cocktails (and desserts) while cream of coconut is just thicker coconut milk. For this recipe, you'll want cream of coconut to sweeten the drink.
You can! Since coconut cream is super thick coconut milk, you'll probably want to thin it slightly with water.
Coco Lopez is one of my favorite brands of cream of coconut. It has the perfect amount of sweetness and strong coconut flavor.
After opening, you should refrigerate cream of coconut to prevent it from spoiling.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this tropical margarita:
🍽Get the recipe
The Best Frozen Mango and Creamy Coconut Margaritas
Equipment
- blender
- liquid measuring cups
- measuring spoons
- dry measuring cups
- juicer
Ingredients
- 2 cups frozen mango chunks
- ½ cup tequila blanco
- ⅓ cup cream of coconut (such as Coco Lopez)
- 3 tablespoon orange liqueur (such as Triple Sec, Cointreau, or Grand Marnier)
- 3 tablespoon fresh lime juice
- 2 tablespoon coconut milk
- Lime wedges and edible flowers for garnish, optional
Instructions
- Place the mango in a blender. Top with the tequila, cream of coconut, orange liqueur, lime juice, and coconut milk.
- Blend until smooth, adding ice or more coconut milk if needed to reach desired consistency. Pour into glasses and garnish as desired.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
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