Break out the blender—summer calls for frozen drinks. Blended and iced beverages are an effortless way to cool off on warm days. While kids might prefer slushies like strawberry‑watermelon, a frozen, fruity margarita is my pick for relaxing afternoons and backyard barbecues.
I always keep margarita mix chilled in the fridge during summer. There are ready‑to‑drink organic mixes that contain alcohol and also versions meant to be combined with tequila. In this recipe I used a tequila‑style margarita mix that allows you to easily make a non‑alcoholic version if desired. The mango and coconut pairing is bright and tropical, and a lime‑and‑salt rim balances the sweetness for a creamy, refreshing cocktail that’s perfect for warm weather entertaining.
- 1 1/2 cups ice
- 1 cup frozen mango chunks
- 1/2 cup organic margarita mix*
- 1/2 cup tequila* (omit for alcohol‑free)
- 1/2 cup unsweetened coconut milk
- 2 tablespoons pure maple syrup or honey
- Lime slices and sea salt (for garnish)
- Run a lime wedge around the rim of two glasses, then dip the rims into sea salt. Set the prepared glasses aside.
- In a high‑powered blender combine ice, frozen mango, margarita mix, tequila (if using), coconut milk and maple syrup or honey. Blend on high for 1–2 minutes until smooth and creamy.
- Pour the margarita into the salted glasses and garnish with lime slices. Serve immediately while cold and slushy.