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Three fluted rocks glasses filled with frozen mango and coconut margaritas topped with lime wedges and edible flowers on a blue tile surface with wooden coasters and a white linen.

The Best Frozen Mango and Creamy Coconut Margaritas

Take a trip to your favorite tropical island without leaving your house with this fruity mango and coconut margarita recipe! A coconut margarita base blended with frozen mango chunks creates the ultimate tequila cocktail. Easily make multiple batches for your Cinco de Mayo or summertime get togethers.
5 from 5 votes
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Course: Drinks
Cuisine: American, Caribbean, Mexican
Prep Time: 8 minutes
Cook Time: 0 minutes
Servings: 2
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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.