Everybody has their thing when it comes to margaritas. For some it’s no margarita at all because they did too many shots of Cuervo in college and after dancing naked on the bar and waking up in the hospital with a concussion and having to have a complete blood transfusion due to the percentage of tequila in their blood being 3 times that of water they just can’t even bear the aroma of tequila. For others it’s any ol’ tequila thrown together with some sour mix, ice and a salted rim and wedge of lime. There’s also the frozen fruity margarita lovers, and that’s all I’m going to say about that. Still others are margarita connoisseurs requiring high quality tequila mixed with homemade sour, shaken with the utmost care all in a glass with perfect cubes of ice, salt crusted rim and perfect lime wheel.
And then there’s a hybrid of all of these margarita recipes: The Fresh Margarita Recipe.
You can call this a tropical margarita, a mango margarita, a pineapple margarita or pretty much whatever you want. It’s just so good it’ll make you squeal like a little girl after your first sip. Of course if you continue to have multiple glasses, you may end up doing that naked bar dance, but how many of these fresh margaritas you have is entirely up to you.
I’ll never really understand the appeal of those frozen fruit margaritas. When Craig and I were first dating, he would occasionally order a frozen mango margarita. Of course, I would laugh at his girly order and tease him about making sure that he request an umbrella or two for that little drinky-poo of his. It only got more humorous at the table when the waiter would bring over our two margaritas and try to serve me Craig’s frozen craft project. The look on the guy’s face was classic when I told him that mine was the margarita on the rocks.
I know that I’ve done plenty of margarita posts around here. Friday has practically become ‘how to make a margarita‘ day around here with all of the tequila drink variations I’ve done. But what can I say…we do like tequila in this house. So bring on the tropical margarita!
This fresh margarita recipe is really easy to make both as an individual drink or in pitcher form. Even though it’s refreshing and the flavors are fantastic (due to the use of fresh fruit) it’s not one of those drinks that you’ll throw back quickly. The frozen fruit margaritas keep you from drinking them too fast due to their not so secret hidden talent of giving you brain freeze. This tropical margarita keeps you from drinking it too quickly because it’s got a thicker consistency from all of the fruit that’s in it.
I used both fresh pineapple and mangoes in this recipe because they are both in season around here and the stores have been running some great sales. The type of mango I used is called Atulfo (it’s a smaller golden mango), but any variety will work in this cocktail. If you don’t have fresh available, you could certainly use frozen fruit…but for this margarita recipe, let it thaw before using it. I also used a better tequila in this because that’s the way we prefer our margarita’s. But don’t use the good sipping tequila!
I think you’re really going to like this cocktail because it’s a little bit different, but still really familiar. It’s perfect to serve before dinner or for a cocktail party with light foods. It does tend to be a bit filling from all of the fruit that’s in it. But hey, that makes it a healthy cocktail right?
Quit looking so hard for it.
Recipe: Tropical Margarita
- 1/2 Cup Pineapple Chunks
- 1/4 Cup Mango Chunks
- 1 1/2 Ounces Good Tequila
- 1/2 Ounce Cointreau
- Juice from 1/2 Lime
- Add all ingredients to a blender.
- Buzz it until everything is well pureed.
- Add ice to a cocktail shaker.
- Pour puree into cocktail shaker and shake until your hand freezes.
- Remove lid from shaker and take the ice out of the the mixture.
- Pour into a highball glass.
- Garnish with a pineapple wedge and lime wheel.
If you insist on cursing my name and making this into a frozen margarita, you can use frozen fruit chunks and skip the cocktail shaker steps.
Preparation time: 10 minute(s)
Diet type: Vegetarian
Number of servings (yield): 1
Culinary tradition: Mexican
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