I’ve said this several times this week, but I’ll say it again! It’s almost Cinco de Mayo! Whether or not you’re planning to spend the holiday at a party, hosting friends, or just dinner at home, this cocktail can add to the festivity.
I’ve been buying frozen pineapple and mango at Trader Joe’s to have as smoothie options. Well, when we decided to have Todd’s cousins and a couple other family members over for a Mexican food dinner, we thought that margaritas were a must! I’m a big fan of “real” margaritas versus the mix, but I wanted to mix it up this time. And since I already had the fruit in my freezer, I decided to make it a tropical margarita.
The plus to using frozen fruit is that you don’t have to use ice in the blender and it still has a slight slushy consistency. Because we had a group for dinner, I served from a pitcher. I poured the margarita cocktail from the pitcher over crushed ice in each person’s glass, mainly because it was so hot out, but the ice is not necessary.
You could really use any frozen fruit you’d like in place of the pineapple/mango, but keep in mind it may change the sweetness level.
Pineapple Margarita Cocktail
- 1 c frozen mango (chunks)
- 1 1/2 c frozen pineapple pieces
- 1 c tequila
- 1/2 c orange liqueur
- 1/4 c sugar
- 1/2 bottle sparkling lime-flavored water
- 1/2 c lime juice
Place all ingredients in a blender and pulse until there are no visible pieces of fruit. Serve over crushed ice with a lime slice.