Creamy Coconut Mango Margarita Popsicles with Basil {Margarita Week}

I feel like I know a lot of people with a “tequila story”. You know the types of stories I mean, right? They usually start out innocently enough. But typically end in some kind of twisted tequila-induced misery, with the storyteller swearing off tequila for life. Sound familiar?

Fortunately, I don’t have one of these stories. Tequila has always been good to me. And to this day, it’s still one of my favorite spirits. Tequila has a firm place in my kitchen and in my heart. And I love being able to enjoy it in everything from cocktails to fruity salsas.

So needless to say, Margarita Week is a week that I get REALLY excited for. The brainchild of Kate from Hola Jalapeño, #margaritaweek is the celebration of all things margarita. Last year, I crafted some perfectly pink Rhubarb-Raspberry Margaritas for the occasion. And this year, I’m bringing these Creamy Coconut Mango Margarita Popsicles with Basil to the party.

These boozy popsicles are all grown up. And I’m not just saying that because of the alcohol content. The flavor profile is rather sophisticated, too, thanks to that herby basil swirl (a flavor combination inspired by Heather Christo). And these popsicles aren’t overly sweet. Which is exactly how a good margarita should be. Those insanely sugary margaritas sold in chain restaurants are for amateurs. But that’s just my humble opinion.

Champagne mangoes (also sometimes called honey mangoes) are my favorite variety of mango. And they are currently in season, so buy and use fresh ones if you can. Although I may beat you to the grocery store and buy them ALL before you have a chance to get there. Seriously. I’m obsessed with champagne mangoes. So in that case, use frozen mangoes for this recipe. It works well either way.

For more margarita inspiration, be sure to check out Kate’s Margarita Week webpage, which will be updated throughout the week with all the other bloggers recipes. Hooray!

Cheers,

Liz

Get the Recipe:

Creamy Coconut Mango Margarita Popsicles with Basil

At a Glance:
Yield: 10-12 popsicles
Prep Time: 8 hours
Total Time: 8 hours

Ingredients

For the Coconut-Mango Base:

  • 2 cups chopped mango
  • 1 (14 ounce) can full-fat coconut milk
  • 1/3 cup tequila
  • 2 tablespoons orange liqueur
  • 2 tablespoons lime juice
  • 1 tablespoon agave nectar

For the Basil Swirl:

  • 1 cup packed fresh basil leaves
  • 2 tablespoons lime juice
  • 1 tablespoon agave nectar

Instructions

  1. Add all of the ingredients for the coconut mango base to your blender. Blend on high until smooth. Remove and reserve about 2-3 tablespoons of the base mixture in a small clean bowl. Pour the remaining base mixture into your popsicles molds, filling them about three-quarters full. Transfer the popsicle molds to your freezer to chill for about 30 minutes.
  2. Meanwhile, make the basil swirl. Add the basil, lime juice, agave nectar and about 1 tablespoon of the reserved coconut mango base to the bowl of a small/miniature food processor. Processor until the basil is finely chopped, stopping to scrap down the sides of the bowl and to add more of the reserved base mixture to help the blade attachment move more easily, if necessary.
  3. Remove the popsicle molds from your freezer. Spoon a small amount of the basil mixture (about 1/2 to 1 teaspoon) onto the top of each mold, then use a wooden popsicle stick to push it down into the mold, swirling it together slightly with the coconut mango base. You might not use all of the basil mixture.
  4. Insert one wooden popsicle stick into each mold, then return the molds to your freezer to freeze until completely solid, about 6-8 hours.
  5. Once the popsicles are completely frozen, run a little warm water over the molds to help loosen them from their molds. Remove and enjoy immediately.
© Liz / Floating Kitchen
Category: Desserts
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