Summer is winding down, but the heat sure as hell is not. Temps have been hitting triple digits where I live in California, ON-THE-REG. Therefore, sipping on an ice-cold cocktail while laying out in the sun is kind of a requirement these days. So if you and your crew have been spending most of your weekends out in the sun like mine, I thought you might be interested in the recipe for our latest favorite backyard bev – creamy frozen mango margarita’s served in cantaloupe bowls!
I chose mango to add to this margarita recipe because mangoes are tart and packed with nutrients. Plus, I am obsessed with its muted orange-yellow color, and to me, the presentation of a cocktail is equally as vital as it’s flavor. Do you agree?
Last weekend, I made these creamy mango margaritas for my family, and one of my brothers teased me, asking why I took the time to cut and gut cantaloupes to hold the drinks? I responded…
- The cantaloupe juice enhances the flavor of the cocktail
- It’s cute. Le Duh đŸ˜‰
Of course, it only took about 3 minutes flat for him to ask when it was his turn to get his frozen margarita, which he did want to be served in a cantaloupe bowl. He loved it, snapped a secret photo, and asked for another. BOYS!
Anyway, before you make this receipt for your wolf pack, I have to warn you that the process is a Lil bit messy & a Lil bit sticky. BUT the result is a refreshing, cute cocktail that’s honestly fun to prepare.
So I say invite over your peeps, whip up a batch of creamy frozen mango margarita’s and don’t skip the cantaloupe bowl because that is the special touch that will have your friends vibing like they are on a tropical vacation. ALOHA!
Hot Tip: The more ice, the better! Especially if it’s super hot out, your marg will melt fast, so make sure your cantaloupe bowl is super hollow, and the consistency of your margarita extra creamy. Cheers!
For the full recipe, scroll down.
WHAT YOU NEED: Fills both halves of your cantaloupe
- 2 cups of frozen mango
- 4 oz tequila – I use Casamigos Blanco
- 4 oz lime juice
- 4 oz coconut water
- 4 oz coconut milk
- 1 oz Grand Marnier
- 1 tbsp honey
- Tons of ice
- 1 cantaloupe cut 1/2 & gutted
- garnish with mint & a straw
WHAT TO DO:
- Cut the cantaloupe in 1/2.
- Take a large spoon and scoop out the center of each side of the cantaloupe.
- Place ice, mango, coconut H2O/milk, lime, and honey into a blender. Blend well.
- Add tequila and Grand Marnier into the blender and pulse.
- Evenly pour the mixture into each half of the cantaloupe.
- Garnish with mint, a lime wedge, and cute straw.
- Cheers!
& that’s the squeeze.
Xx Mads
Cheers!