Spicy Coconut Mango-rita

Jalapeno adds a kick to the sweet flavors of mango and coconut.

Photo by: Jason Kisner ©Copyright Scripps Networks, 2016

Jason Kisner, Copyright Scripps Networks, 2016

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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).

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). 

Add Garnish

Pour the cocktail into glasses (Image 1), and garnish with jalapeno slices (Image 2).

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