Best Tropical Margarita Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TROPICAL ISLAND MARGARITA DIP



TROPICAL ISLAND MARGARITA DIP image

Categories     Fish

Yield 6

Number Of Ingredients 16

1 ripe papaya peeled, seeded and chopped
1 ripe mango peeled, seeded and chopped
4 or 5 cilantro stems, leaves removed and chopped, discard stems
1 sweet red pepper seeded and diced
2 red finger peppers or 1 jalape�o finely chopped (Season to taste; some like it HOT!)
4 key limes
1 15 oz. can black beans opened, rinsed and drained
1 medium red onion chopped
1 large or 2 small avocados
1 8 oz. container of jumbo crab meat rinsed and pulled apart (optional)
1 6-1/2 oz. can of sliced black olives
1-1/2 cups shredded iceberg or romaine lettuce
8 oz shredded cheese (queso blanco, cheddar or pepper jack)
1 8 oz. container sour cream
Chili lime taco chips (or any flavor)
6 12 oz. margarita glasses (you can also serve in a chip and dip bowl

Steps:

  • Stir together papaya, mango, cilantro, peppers and the juice from 2 key limes. Let flavors blend for about 10 minutes. Peel, seed and chop the avocado and toss with the juice from the other 2 limes. In a margarita glass or bowl, layer these ingredients in order � 2 tablespoons black beans, 2 tablespoons fruit salsa, 2 tablespoons avocado, Crab (if adding) 1 to 2 tablespoons in center of avocado layer, a sprinkling of onions to taste, a sprinkling of olives to taste, 1/4 cup lettuce, 2 to 3 tablespoons cheese, and a generous dollop of sour cream. Refrigerate glasses or bowl after filling. Serve with taco chips.

TROPICAL MARGARITA



Tropical Margarita image

Grab a can of tropical fruit salad from the pantry, and whip up a cool, refreshing Mexican cocktail. This ice-cold infusion is easily created with a quick whirl of the blender . First make a fruit purée, then a quick shake with all the ingredients.

Provided by cannedfood

Categories     Beverages

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

1 fresh lime
tablespoon simple syrup or 1 tablespoon sugar
tablespoons plus 1 teaspoon premium tequila
tablespoon plus 1 teaspoon premium triple sec
ice
orange and lime wedge (to garnish)

Steps:

  • 1 ounce 2 tablespoons, canned tropical fruit salad, in natural juices, pureed from 15-ounce can.
  • Equipment:.
  • Martini shaker or pint glass.
  • Shaking tin.
  • Strainer.
  • Blender.
  • Do ahead: Empty canned, tropical fruit salad into blender and purée the contents well.
  • For one cocktail drink: Juice the lime and pour into martini shaker. Add simple syrup, tequila, Triple Sec and 1 ounce tropical fruit salad purée. Fill martini shaker with ice and shake vigorously 10 times. Strain into chilled martini glass and garnish with an orange and a lime wedge.
  • Serving glass: 10-ounce martini glass (chilled).
  • Servings: 1.
  • Nutritional Information Per Serving: Calories 240 (based on 80-proof tequila and using 1 tablespoon sugar)**.
  • *Note: One, 15-ounce can of tropical fruit salad in natural juices makes 15 drinks.
  • **Note: Higher-proof tequila contributes more calories; Triple Sec is commonly 48 proof.
  • ***Note: Want a non-alcoholic margarita punch instead? Combine the puréed fruit with a carbonated lemon-lime drink in a tall glass with ice - the amount to match your taste, and garnish with orange and lime slices.

TROPICAL MARGARITA



Tropical Margarita image

Categories     Fruit Juice     Tequila     Alcoholic     Lime     Orange     Summer     Guava     Passion Fruit     Bon Appétit     Drink

Yield Makes 2 drinks

Number Of Ingredients 7

9 tablespoons frozen guava-passion-orange concentrate, thawed
1/2 cup tequila
4 teaspoons frozen limeade, thawed
4 teaspoons fresh lime juice
16 ice cubes, coarsely cracked
Optional garnishes: Fresh lime slices
Orange-peel twists

Steps:

  • Mix first 4 ingredients in glass measuring cup. Fill 2 Margarita glasses with ice. Pour Margarita mixture over. Garnish with lime slices and orange peel twists, if desired.

Related Topics