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Spicy Coconut Mango-rita
Jalapeno adds a kick to the sweet flavors of mango and coconut.
Jason Kisner, Copyright Scripps Networks, 2016
Ingredients
- 1 1/4 cups tequila
- 1/2 cup triple sec
- 1 cup coconut milk
- 3 tablespoons lime juice
- (4) 10-ounce bag frozen mango cubes
- 1/2 jalapeno, seeds removed
- honey for rim
- toasted coconut for rim
- jalapeno slices for garnish
Yield: 8-10 servings
Blend Cocktail Ingredients
Combine cocktail ingredients in a blender until smooth, placing liquid ingredients first (Images 1 and 2).
Jason Kisner, Copyright Scripps Networks, 2016
Image 1
Jason Kisner, Copyright Scripps Networks, 2016
Image 2
Rim Cocktail Glass
To toast coconut, place on a baking sheet at 325 degrees F for 10 minutes, stirring midway through. Place a margarita glass, rim down, into a plate of honey (Image 1). Then, place in a plate filled with finely-shredded, toasted coconut (Image 2).
Jason Kisner, Copyright Scripps Networks, 2016
Image 1
Jason Kisner, Copyright Scripps Networks, 2016
Image 2
Add Garnish
Pour the cocktail into glasses (Image 1), and garnish with jalapeno slices (Image 2).
Jason Kisner, Copyright Scripps Networks, 2016
Image 1
Jason Kisner, Copyright Scripps Networks, 2016
Image 2
Jason Kisner, Copyright Scripps Networks, 2016
