Mango Margaritas

Mango Margarita

Happy Cinco de Mayo! I hope everyone is celebrating with a drink in hand (maybe this one) and lots of Mexican food!

Mango Margarita

Last year Rose and I got to go to Mexico for a week. It was amazing. Think lots of sunshine and reading on the beach until you were napping on the beach until eventually you were burning on the beach and it was time to reluctantly get out of the sun. This would usually mean we would just retire to a cabana so we could still enjoy the beach.

Mango Margarita

This also meant we could sneak a margarita into our afternoon as well. You can’t go to Mexico and not have a margarita (or two) every day. Plus, they had all sorts of delicious flavors like watermelon, peach, strawberry, and mango.


I was quite partial to the fresh flavor of the mango margarita, especially when it was paired with some chips and guac/salsa. I could drink and eat that combination for days.


Mental note – buy some avocados at the grocery store so I can consume this delicious margarita with chips and guac.

Mango Margarita

Drinking this mango margarita takes me back to when we were sitting on the beach with waves crashing in the background and seagulls squawking overhead. We created this drink in part to reminisce of the warm sunny weather and times we enjoyed while in Mexico, and also in part to celebrate Cinco de Mayo, also also in part because we just love margaritas and any excuse to create a fun drink.


This mango margarita is very simple to create and uses only a few ingredients, with no added sugar. We like to keep our drinks simple and less sweet, but if you wanted some extra sweetness it would be fine to add some agave. We also created a strawberry mango version to add a little extra delicious kick to it. I recommend sipping these with a friend, possibly on the beach, but if you don’t have one of those in your backyard then a couch will do just fine. Also, be warned, you will need some sort of salty chip or taco action to add to this drink.

Margarita mix

Mango Margarita:

  • 1/4 cup frozen fruit (we used mango, duh)
  • 1 shot of tequila
  • 1/2 shot of triple sec
  • 1/4 cup coconut water
  • A dash of lime juice
  • 1 ice cube
  • Optional salt to rim the glass

Mix all the ingredients in a high speed blender and enjoy in a tall glass with some sounds of beach waves playing in the background or sounds of your roommate munching on popcorn, either work, but I recommend the beach waves.

Mango Margarita

Simple, sweet, frozen, and delicious. What more could one ask for out of a margarita? Plus, you can mix in whatever fruit you prefer and make it a watermelon margarita or a strawberry margarita.

Strawberry Margarita

strawberry margarita

Happy Cinco de Mayo everyone! Now go throw all these ingredients in your blender and break out some chips and salsa. And, if you do that please invite me over so I can drink and eat it all.Strawberry and Mango Margaritas

What we ate 3/15/15 – 3/21/15

Happy Spring everyone! In the same week that winter turned to spring, we broke the all time record of snow fall in Boston. Needless to say this snow ain’t going anywhere anytime soon. Although it might not look quite like spring yet, it is certainly starting to feel like it. Stores are selling swimsuits, the sun is out longer, I’m craving fresh fruit by the bucketful (seriously though). We’re excited to start eating spring fruits and veggies in our dinners each week. Plus we have some fun spring treats to share with you all soon so fellow Bostonians keep your heads up, the snow will be gone soon, and everyone else keep checking back for new recipes, crafts, and more!


Sunday: Leftover enchiladas from the previous week. Still good!


Monday: Breakfast taco with Brussels sprouts and an orange. We threw together random bits for this dinner and it came out pretty good if I say so myself. The breakfast taco had scrambled eggs, avocado, spinach, cilantro, and some swiss cheese (and ketchup…).


Tuesday: Pretzel Crusted Chicken and Roasted Parmesan Ranch Cauliflower (and carrots). Both of these recipes were super simple and very good. We skipped out on the parmesan on the chicken and used what spices we had on hand but they still came out great. They were good as leftovers in lunches as well.


Wednesday: Mango Lentil Salad with Cilantro-Lime Dressing by Love and Lentils. This recipe was simple to make and we had cilantro and mango that we needed to use up so it was perfect. We added a red pepper to ours and some avocado, ’cause yum.


Thursday: Leftover mango lentil salad over kale and springtime blood orange margarita (recipe coming soon!)


Friday: Zucchini Lasagna with lentils from Eating Niagara. This recipe was ahhhmazing. The recipe was a little confusing to follow but it came out delicious. Mind the cheesy-gooey mess of a picture…

brussel sprouts and garlic bread

Saturday: Brussel sprouts with homemade garlic bread and fresh strawberries. We grabbed a demi baguette at T.Joe’s and popped it in the oven with smashed garlic and butter then served it up with brussels sautéed in olive oil with some salt, pepper, and a dash of lemon juice. One of my favorite meals!